EGGS

Before the weekend turns in to the usual chaos of running errands, catching up on house chores, and hopefully some golf, we try to mellow after walking the dogs with some breakfast. Not a big breakfast person, which every nutritionist will tell you is a huge mistake, this egg white dish hits the spot. Once again, shallots show up in this dish...

You will need (serves 4)

- 8 oz. egg whites (or 8 eggs, or 1 cup egg beaters)
- one small shallot
- vegetable or chicken stock
- olive or canola oil spray
- tbsp chopped parsley
- 1/2 chopped red pepper
- 4 chopped mushrooms
- 2 morningstar farms vegetarian sausage patties-thawed and chopped*
- 2 oz goat cheese, crumbled. (you can use whatever kind of cheese you like)*

coat non stick pan with spray, add shallot until soft, turn heat to high, add a small amount of chicken stock and let cook down, stirring shallots. Add red peppers, repeat process with more chicken stock, add mushrooms, repeat process with chicken stock. Reduce heat. Warning: you are not using much chicken stock in each pass, this is just for flavor. Add sausage patties and parsley. Reduce heat, add egg whites, allow to cook, turning to desired texture. Remove from heat, add goat cheese, salt and pepper to taste.

*replace veggie sausage with homemade turkey sausage patties
*omit for less fat