Brinner recipes: All-day breakfast omelette
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.
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
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.
Recipe from Quick and Easy Low Calorie Cookbook by Heather Thomas (Pavilion, £14.99)