6 organic free-range eggs
2 scoops (half a cup) of protein powder (I use Primal Organics Whey Protein)
or 2 heaped tbsp of psyllium husk
½ tsp Himalayan or sea salt
Preheat the oven to 180C/350F. Line a loaf tin or dish with parchment paper.
Separate the egg whites and yolks. Probably best to separate egg whites into a small bowl first before adding it to a big bowl with the other whites, just in case the yolk breaks into the white in which case you don’t want to add it to the other whites as it will prevent them stiffening.
Whisk the whites until stiff peaks form. This will take just a few minutes with a hand whisk but quite a bit longer by hand (good arm workout though). Add the yolks and whisk in gently. Finally, gently whisk in the protein powder (or psyllium husk) and the salt. Pour the mixture into the loaf dish and bake for 40 minutes. You can eat it straight away. It will also stay good in the fridge for a couple days and can be toasted under a grill.