Hope y’all had an energetic week full of enthusiasm and motivation to do more!
Friday is like the ideal day for me, especially when I have the day off from work. Since I’m an early bird, I always get up and prepare breakfast for the whole fambam as it’s the only day we sit down together for breakfast.

Believe it or not, I like to get creative with breakfast as it’s my favorite meal. We usually go for the oriental breakfast style of fava beans, cheese, falafel and eggplants, in which I have a healthy version for each of them too and I’ll be sharing them very soon!

This week, I have a nutritious breakfast in mind! Which is the Veggie Egg Cake recipe!
Since I’m limiting my bread intake 2 slices, salad and coffee for breakfast would definitely keep me full for hours and will be a great start for my morning!

All you’ll need is:

• 6 eggs
• 1/2 a cup of milk
• 1/2 a tsp of salt&pepper
• 1 tsp of baking powder
• 1 green pepper
• 1 medium sized tomato
• 1/2 an onion
• 2 TBSP of canned mushrooms
• feta cubes
• a handful of fresh parsley
• 2 tsp of canola or olive oil

Cut the pepper and tomato into small pieces, and shred the fresh parsley into small pieces as well.
you’ll start by whisking in the eggs and just add everything in!
Pour in the ingredients into a bread loaf tray and pop it in the oven for 20 min. at 180 C temp!

•