This is a very tasty breakfast! The cheese completely disguises the taste of the turnips and becomes an extra layer of crunchy goodness!

33 g egg whites, raw

15 g European-style butter

18 g turnips, raw, shredded

14 g cheddar cheese, Organic Valley brand, raw sharp cheddar, shredded

3 g scallions, raw, tops and bulbs, sliced thin

36 g 40% heavy cream

9 g walnut oil

Optional: salt/pepper, 3–5 drops of vanilla flavor, Bickford

Measure all ingredients on a gram scale. Melt the butter in a nonstick frying pan. Add the egg whites and fry them until they are cooked thoroughly. Remove the cooked egg white to a serving plate. In the same pan, add the turnips and scallions. Fry until the turnips are tender and most of the moisture has cooked out. Sprinkle the cheese over the turnips and allow to become slightly brown and crisp. When the cheese stops bubbling, remove from the pan onto the serving plate. Scrape the pan to remove all of the fat onto the serving plate. Serve with the cream and oil mixed together as a milk drink or whip the cream and blend in the oil and optional flavoring for a pudding-type dessert.