Breakfast
is by far my favourite meal of the day. During the week, I love prepping things
like chia seed bowls and overnight oats the day before; while there’s nothing
better than the luxury of time over the weekend. I love to get creative with
different dishes and flavour combinations – and on a Saturday or Sunday, a
cooked breakfast is definitely what I require.
This
recipe came about because, being a Saturday, there were loads of leftovers in
the fridge. What better way to use them than in an omelette – so hence the
name, I chucked everything in. Of course, you can go wild and put whatever you
like in: kale, broccoli, mushrooms, cheese, chorizo... the list is endless.
Serves 1
Ingredients:
·
4-6
cherry tomatoes, quartered
·
Handful
of spinach
·
1
slice of Parma ham / prosciutto
·
2
eggs, beaten
·
Black
pepper to season
Method:
·
In
a frying pan, heat some fry light
·
Cook
the tomatoes and ham for two minutes
·
Add
the spinach and cook until wilted
·
Add
the eggs and leave to cook until the bottom has browned and edges start to cook
·
Remove
from the hob and heat under a low grill setting until the top has cooked (be
careful with the handle of the frying pan!)
·
Remove
and serve
I
love to have high-protein breakfasts, as I find they help set me up for the
day. That’s why during the week, I love oats, chia seeds and nuts. If I’m lazy,
I’ll have a protein shake. Obviously, this contains a lot of different food
groups and the more veg you pack in, the better.
Will you be trying this recipe? Let me know your favourites in the
comments.
Love, Lucy xx
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Love, Lucy xx