Breakfast and lunch a la Virginie

Hi guys,

Here are the recipes of the stuff I made today:

Eggs a la Virginie

photo 1

Preheat your oven at 350 degrees.

In a bowl, combine 8 eggs with all the vegetables that you have available in your refrigerator…In mine I put steamed broccoli, small tomatoes, asparagus, green peppers, boiled potatoes.

Add some protein to that aka some grilled chicken and some fresh herbs.

Pour it in a square 10 inch pan and bake for 50 minutes at 350 degrees.

Feel free to add milk or cheese to it, I just don’t do dairy.

Voila…cut it in squares and it for breakfast or lunch or whenever you feel like it!

Eggplant a la Virginie

photo 2

Peel the skin off of 1 eggplant and slice thin.

In one bowl, pour about 1/2 cup of egg white (or egg beater or regular egg I don’t discriminate).

In a second bowl, pour some flour and that I discriminate so use almond or coconut flour.

Dip the eggplant slices in the egg mixture then in the flour and batter both sides.

In the meantime, warm up some coconut oil.

When the oil is hot, pan fry all the eggplant slices. When brown, that them out and onto a paper towel to absorb as much oil as possible.

Preheat your oven at 350 degrees.

Deposit the eggplant slices at the bottom.

Top each of them with sliced tomatoes, asparagus spears (raw) and green peppers (raw too).

Add some of your favorite herbs, drizzle some coconut oil on top and bake for 30-35 minutes.


Ciao for now!


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