Eggs are a nutritional powerhouse. Just one delivers a iron, B-vitamins and choline – a brain boosting nutrient which many of us are lacking in.
They are a key weight loss food too. Because they’re so rich in protein they help fill you up without weighing you down – too good to be confined to the AM.
Make a meal out of them with this omelette recipe – it’s just as good on a Tuesday night as on a lazy Sunday morning.
Serves 2
1 spritz olive oil
60g cooked new potatoes, diced
100g button white mushrooms, quartered
30g lean, thin-cut rashers back bacon, visible fat removed, chopped
8 cherry tomatoes, halved
3 medium free range eggs
2 tbsp water
Salt and pepper
1 tbsp snipped fresh chives
Method
1 Spray a large, non-stick, ovenproof frying pan with oil and heat. Add the potatoes, mushrooms and bacon and cook for 5 mins, turning, until the vegetables are golden brown and bacon is crisping up. Add the tomatoes and cook for 2–3 mins.
2 Beat the eggs and water together in a bowl. Season lightly and beat in the chives.
3 Preheat the grill. Pour the beaten egg into the frying pan around the bacon and vegetables. On a low heat, cook for 4–5 mins until the omelette is set and golden brown underneath.
4 To brown the top of the omelette, pop the frying pan under the hot grill for 2–3 mins. Cut the omelette in half and slide out onto two plates. Serve.
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