I used to be a grab it and go girl, running out of the door with cereal bar in my hand or having one of those ‘just add water’ porridge pots at my desk. Since I started my mission to be a little healthier I’ve been making time for a proper breakfast and now put a bit of extra effort in for my first meal of the day. Thinking about it I haven’t even needed to get up any earlier, I’ve just been more organised and streamlined things so I an do it on autopilot, eyes barely open before I’ve even properly woken up.
I’ve found that an omelette gives me more energy first thing and I’m pretty sure that shaking my breakfasts up in this way has played a big part to getting a flatter stomach. Omelettes are low carb, low fat and high in protein which supposedly helps keep hunger pangs at bay meaning you’re less likely to snack.
It might seem like a bit of a faff but I’ve managed to nail the prep so it literally takes me 3 minutes if I’m organised and prep a little the night before – quicker than microwaving a sachet of porridge. Even without prepping it’s ready in under 10 minutes.
Start by getting a really good nonstick frying pan. I’ve got a Tefal Preferance one which has one of the best non-stick coatings I’ve come across.
1. As soon as I walk in the kitchen it’s kettle on, grill on and hob on. I put the frying pan on a high heat with a tiny drizzle of oil (around 1 teaspoon of either Olive oil or Coconut oil) and I turn the grill up to around 200ºC.
2. I take a handful of mushrooms and spinach and 1 slice ham and roughly slice them into strips. If I’m organised I prep this the night before and pop it in the fridge or if I’m feeling lazy I use pre chopped mushroom and just tear the spinach and ham into the pan which makes it even quicker.
3. As soon as your pan is sizzling hot add the ham and mushrooms and cook for about a minute.
4. While that’s cooking crack 3 eggs into a bowl, whisk and season with salt and pepper and stir in your spinach. (I often use 3-4 egg whites straight from a carton which makes it even quicker).
5. Pour the eggs over the ham and mushrooms in the pan. It should sizzle and bubble up with the bottom cooking in about 30 seconds and firming up around the edges so it comes away from the edges of the pan slightly.
6. Finish cooking the top by putting under the grill for around another 30 seconds.
7. The omlette should then literally slide out of the pan onto your plate. Sooo simple and you can serve it with extra spinach, tomatoes and Munchy Seeds!
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