Eggs are a no-brainer (no pun intended) for breakfast – the best way to start your day.
They are a good source of vitamin B6, vitamin B12 and folic acid which studies show may prevent brain shrinkage and delay cognitive decline. We’re all for that!!
CALORIES PER SERVING: 167
MACROS: 59% FAT, 30% PROTEIN, 11% CARBS
PREP TIME: 10 mins / COOKING TIME: 5 mins
½ tsp ground cumin
½ tsp ground turmeric
1 tsp neutral oil
½ small red pepper, deseeded and diced
2 spring onions, sliced including the green ends
1 small tomato, diced
A pinch of salt
A pinch of black pepper
METHOD: Whisk the eggs lightly in a bowl with a fork, add the cumin and turmeric to the whisked eggs and combine well. Bring a large, non-stick pan to medium heat and add the oil. Sauté the red pepper for 1-2 minutes, just to soften then add the spring onion and tomato for a further minute. Remove the mixture from the pan and place it in a bowl. Give the egg mixture a good stir and pour half over the base of the pan, sprinkle well with salt and pepper to season. Cook for 1-2 minutes, then loosen with a spatula and flip over to cook lightly on the other side for 30 seconds. Place the omelette on a plate. Mix up the remaining egg mixture to recombine the spices and make a second omelette. Divide the veggie mixture between the two omelettes, roll up like a wrap and cut in half to serve.