This is one of my staple breakfast’s, it’s quick, easy, packed with nutrients and so versatile – I sometimes vary the ingredients adding leftover greens from the night before such as kale and broccoli.
Prep time – 5 minutes, Cook time – 10 minutes, Serving – 1
Ingredients
- 5g coconut oil
- 2 eggs (free range, organic)
- 1 egg white (higher protein option)
- 2 handful of baby spinach (chopped)
- 50g chicken, ham or feta cheese (optional)
- 4-5 Cherry tomatoes on the vine(optional)
- Salt and pepper
Directions
- Roast the Cherry tomatoes in a hot oven (200C) for about 10 minutes. These tomatoes can also be served raw.
- Warm the coconut oil in an omelette (or small) pan and wilt the spinach
- Meanwhile beat the eggs and season.
- Pour the eggs into the omelette and stir as if making scrambled eggs. When slightly cooked leave until opaque, (add optional ingredients) then fold the omelette in half and serve with the roasted tomatoes.
Nutritional Info
Per Portion Calories 307/251g Carbs 2g/3% Protein 21g/28% Fat 23g/69%
