If you're seeking a healthy hot breakfast, look no further than the amazing omelet: best known for it's large doses of protein, animal fat and tastiness.
Ingredients: 2 eggs, 1/2 bell pepper, baby spinach, 6 fresh mushrooms, jack cheese, spring onion, 1/2 cup milk, coconut oil, salt-n-pepper.
What you get: Vitamin A, B12, D, C, iron, magnesium, antioxidants, zinc, amino acids, protein, calcium, folic acid and energy till lunch-time.
- Dice the pepper, mushrooms, onion, cheese and spinach. Toss it all in a bowl and set aside.
- Crack the eggs into a mixing bowl and beat until pale yellow.
- Lightly coat a sauté pan with coconut oil over medium-low heat.
- Vigorously whisk the milk, salt and pepper into the eggs until it's frothy.
- When the oil is heated, pour in the egg mix, leaving it to cook for a minute or until the bottom starts to set.
- Using a spatula, push the edge of the egg into the center of the pan as you gently tilt it to allow the still liquid egg to flow in underneath. Do this around the edge of the pan until the liquid is gone and the eggs are like a big yellow pancake.
- Now gently flip the egg pancake over and cook for another few seconds or until no uncooked egg is left.
- Evenly spoon your diced veggies and cheese cubes across the center of the egg in a straight line, like you were going to make a burrito.
- Use your spatula to lift one edge of the egg and fold it across the top so that the edges line up and you have the beautiful omelet half-circle. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.