This is one of my favourite go-to breakfasts: an omelette. It’s also great for a speedy meal at any time of day, so if you don’t fancy it for breakfast, it’s great for lunch and dinner too. This simple meal is low in carbohydrates and high in fat and protein, so it should keep you feeling fuller for longer. The great thing about omelettes is their versatility; you can change up the ingredients depending on what’s in season and what’s in your fridge, so don’t be afraid to add in or substitute your own ingredients. I like to sneak turmeric into mine for extra goodness!
1 knob of butter
1 garlic clove, diced
1/2 courgette, sliced into coins
3 chestnut mushrooms, chopped
1 large handful of spinach
1tsp dried herbs (I use Herbes de provence)
1tsp ground turmeric (optional)
Black pepper, to taste
Generous splash of your milk of choice (I use almond milk) – just enough to create enough liquid to cover the pan without diluting the eggs!)
15g grated cheddar cheese
Dried chilli flakes, to serve
1/2 avocado or fresh green leaves, such as rocket, to serve
Chopped sundried tomatoes, to serve (optional)
Break the eggs into a jug and add the almond milk, dried herbs, black pepper and turmeric if using. Whisk to get a smooth liquid – I just use a fork to do this.
Melt the butter over a low heat in a frying pan big enough to hold everything.
Once it’s melted, add the courgette, mushrooms and garlic and sauté until the veg is soft and cooked through but not browned (for about 10 minutes).
Next add the spinach and sauté until it has all wilted.
Pour the egg mix over the vegetables, tilting the pan to coat the entire pan. Cook for about five minutes, using a spatula to go around the edges of the omelette every so often to prevent it from sticking.
Switch the grill on to high and as it’s heating up, scatter the grated cheese over the top of the omelette.
Pop the omelette under the grill and cook for about two minutes until the cheese has melted and the surface of the omelette is no longer runny.
Use a spatula to fold the omelette in half and sprinkled over the chilli flakes. Serve with the avocado and sundried tomatoes on the side.