So, we all know we can add collagen to our coffee and smoothies in the morning, but we’ve got another collagen breakfast option for you. Add collagen to your eggs! While eggs have an amazing amino acid profile all on their own, adding collagen gives them an upgrade, and is another way that you can easily make collagen part of your daily routine. Try this paleo-friendly omelette recipe or get creative and make up your own. You can’t go far wrong.
PREP TIME: 10 / COOK TIME: 15
- 1 tbsp melted coconut oil or olive oil, divided
- ½ small sweet potato, diced into 1 cm cubes
- ½ fresh tomato
- ¼ small onion, diced
- 2-3 pasture raised eggs
- 1 tablespoon water or milk or choice
- 1 scoop Sproos Grass Fed Collagen
- ¼ cup sliced mushrooms
- Handful fresh spinach, chopped (or frozen will do too)
- Salt and pepper
- Preheat your oven to 400 degrees.
- In a small roasting pan toss the cubed sweet potato with half the oil and sprinkle with salt and pepper. Set the half tomato face up in the pan as well and sprinkle with a bit of oil and salt and pepper. Roast for 10-15 minutes depending on how small you diced the potatoes.
- Once the potatoes are in the oven, sauté the onion in the rest of the oil on medium heat until translucent.
- Add the mushrooms and some salt and pepper and allow to cook a few minutes more, moving them around only occasionally.
- In a medium bowl, whisk up the egg and water or milk. Sprinkle in the collagen, whisking as you go. Carry on until it looks dissolved.
- Add the spinach to the onions and mushrooms and pour in the eggs.
- As the omelet cooks, use a small spatula to push the cooked edges inwards and tip the pan to allow the uncooked eggs to reach the bottom and outer edges of the pan. Once it is looking ¾ way cooked, flip over to cook the other side, or simply fold in half and allow to cook a minute or so longer. The heat generated inside the fold should be enough to cook the egg on the inside.
- Slide the omelet onto a plate and serve with the roasted sweet potato and half tomato.