I really enjoy a full-on cooked breakfast (especially when someone else is doing the cooking!) but at times I want it all.
The ‘impression’ of a cooked breakfast, but I still want it to be packed with the good stuff to help me stay virtuous and as well as making good headway on my veggies intake for the day!
his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.
Ingredients for 2 servings
|4||whole eggs||40 g||cheddar cheese, grated||30 g||reduced fat sour cream||4||streaky bacon rashers||120 g||avocado||60 g||mushrooms, sliced||60 g||peppers, sliced||60 g||cherry tomatoes||100 g||spinach||100 g||watercress||12 g||olive oil||salt and pepper|
- Pre heat your grill to its highest setting.
- Crack the eggs into a bowl along with the reduced fat sour cream and a little seasoning to taste.
- Take a couple of minutes to beat the eggs to incorporate the ingredients and to make the eggs light and fluffy.
- Put a medium frying pan onto a medium heat and add the oil to warm.
- Add the bacon and quickly cook each side for a minute or so before adding the peppers and mushrooms.
- When these have softened add the spinach to the pan and move the leaves around with tongs so that it wilts down quickly.
- Pour the egg mixture into the pan and turn the heat down before adding the tomatoes to the pan along with the grated cheddar.
- Leave the eggs onto the heat to set for a few minutes.
- When the egg is almost fully set move the frying pan to the grill to set the top and melt the cheese.
- The omelette is ready when it’s golden brown and fluffy.
- Remove the pan from the grill and arrange a portion onto a plate.
- Arrange half of the avocado on top of the omelette and arrange the watercress on the side.
- If you can’t find reduced fat sour cream, look for half fat creme fraiche instead.
- This is a great recipe for batch cooking, so why not double up and make more for the following day too!
- I like to add the tomatoes towards the end of cooking so that they partially cook but still pop when you bite into them!