Omelette 2.0

breakfasts

At first site this may look like just an omelette, but have you ever seen an omelette with oats in?? I first tried this slightly unexpected addition one morning in LA and I loved it. Particularly if the edges that touch the pan are allowed to get a nice golden brown crunch to them. Absolutely epic. Taste and texture aside, the addition of oats gives you that all important combination of a super high quality protein and a high fibre slow burning carbohydrate that creates the perfect meal. Plus you get a good hit of extra B vitamins to boot. 

Ingredients:

  • 2 large free-range eggs
  • 25g rolled oats
  • 60ml almond milk
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp dried oregano
  • 1/4 red onion, chopped
  • 1/4 red pepper, chopped
  • 1/4 yellow pepper, chopped
  • 1 handful spinach leaves
  • 1 tbsp olive oil
  • Salt and black pepper, to taste

Instructions:

  1. In a bowl, whisk together the eggs, oats, almond milk, smoked paprika, ground cumin, turmeric, dried oregano, salt and black pepper until well combined.

  2. In a non-stick frying pan, heat the olive oil over medium heat. Add the chopped red onion and peppers and sauté for 2-3 minutes until softened.

  3. Add the spinach leaves to the pan and cook for a further 1-2 minutes until wilted.

  4. Pour the egg mixture over the vegetables in the pan and cook for 3-4 minutes until the bottom is set.

  5. Using a spatula, carefully flip the omelette over and cook for a further 2-3 minutes until the other side is set.

  6. Serve the omelette hot, garnished with fresh herbs and some extra salt and black pepper, if desired.

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