This recipe should take about 15 mins to cook so there is no reason not to have a nutritious breakfast. This recipe is low sugar, low carb and high protein.
- 2 eggs, seperated
- 1/2 tomato
- 2 tbsp. milk
- 10g butter
- 20g ham, light
- 1 handful (40g) spinach leaves
- 2 cup mushrooms, sliced
- Salt and pepper to taste
- Separate the eggs from the yolks, each in a different bowl.
- Beat your egg whites until soft peaks form.
- Place milk in with the yolks and mix, season with salt and pepper.
- Fold your egg whites gently into yolks.
- Heat a small non-stick frypan, melt butter and pour in the egg mixture. Leave heat on low to medium.
- Meanwhile in another small frying pan sauté your mushrooms and spinach until cooked to your liking.
- The egg mixture will be quite puffy so you will need a large spatula to flip. Another option is to cook the top of the omelette under a grill. Once you have either flipped or cooked the top of the omelette, on one half place the ham, spinach & mushroom mixture and sliced tomato then fold the omelette over top to cover.
- Slide off onto a plate and serve immediately.
Servings: 1 Serving size:311g
|Average Serve||Average 100g|
|Energy||1290 kJ||414 kJ|
|308 Cal||99 Cal|
|Protein||25.1 g||8.1 g|
|Fat, total||20.6 g||6.6 g|
|- Saturated||9.7 g||3.1 g|
|Carbohydrate||4.0 g||1.3 g|
|- Sugars||3.9 g||1.3 g|
|Sodium||459 mg||147 mg|
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