Fresh Start The Programme – Omelettes

 

Broccoli, Capsicum & Feta Omelette – click here!

 

Breakfast burrito omelette – 245 cals

  • 2 eggs, whisked with salt & pepper
  • ¼ cup black beans, drained & rinsed
  • 1 small tomato, diced
  • Pinch of baby spinach
  • 1 Tbsp feta cheese, crumbled

Caprese omelette – 267 cals

  • 2 eggs, whisked with salt & pepper
  • 50g fresh mozzarella
  • 1 small tomato, diced
  • 6-8 basil leaves, torn

Salmon & dill omelette – 241 cals

  • 2 eggs, whisked with salt & pepper
  • 50g smoked salmon
  • 2 Tbsp ricotta cheese, crumbled
  • 2-3 sprigs fresh dill, hard stems removed (or use 2 Tbsp chopped parsley)

Classic omelette – 192 cals

  • 2 eggs, whisked with salt & pepper
  • 1 tomato, diced
  • 1 Tbsp feta cheese, crumbled
  • 1 handful spinach

METHOD

  1. Prep eggs & desired fillings.
  2. Heat 1/4 tsp oil in a non-stick fry-pan on medium heat. Pour whisked egg mixture into pan and move around the pan to spread out evenly. Cook for 1-2 minutes, until eggs start to cook and firm up slightly (but there is still a little raw egg on top).

Top one half of the omelette with chosen filling ingredients. Season and carefully fold over untopped half to envelope. Remove from pan and serve.

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