Mediterranean Omelettes – 4 ways

Recovery
Body Fat
Servings: 1
Enjoy your perfect holiday omelette at home. Ideal for a quick low carb breakfast or dinner for when you need to stay 'on plan' with your nutrition.

Smoked Haddock Omelette

A new protein-rich recipe, packed with B-Vitamins to support energy production.

Ingredients

75g smoked haddock
3 eggs
2 tsp. butter
1 handful kale
1 handful baby spinach
1 tbsp. cottage cheese

Method

  1. Pre-heat the grill on high.
  2. Cut the haddock into thin slices.
  3. Crack the eggs into a bowl and add a pinch of salt and pepper. Whisk the eggs well.
  4. Heat a saucepan and add 1 tsp. of butter and the spinach and kale and cook until both have wilted.
  5. Heat a sauté pan over a medium heat and add the remaining butter. Add the eggs and cook the omelette for 1-2 minutes.
  6. Remove the sauté from the heat and spread the cottage cheese over the centre. Sprinkle the kale and spinach over the cottage cheese.
  7. Place the thin slices of smoked haddock over the omelette and place under the grill for 1 minute or until the haddock is cooked and the omelette has puffed up. Serve immediately.

Crab and Asparagus Omelette

Protein rich, high in B Vitamins for energy production, and also Vitamin D, which is essential during the winter months.

Ingredients

3 eggs
1 tsp. butter
50g white crab meat
3 asparagus spears
¼ red chilli
1 handful baby spinach

Method

  1. Pre-heat the grill to high.
  2. Crack the eggs into a bowl and add a pinch of salt and pepper. Whisk the eggs well.
  3. Finely chop the chilli and asparagus.
  4. Heat a sauté pan over a medium heat and add the butter. Add the eggs and cook the omelette for 1-2 minutes.
  5. Spoon crab and asparagus over the omelette. Sprinkle over the chilli and spinach and place under the hot grill until the spinach has wilted and the omelette has puffed up. Serve immediately.

Cherry Tomato, Basil and Buffalo Mozzarella Omelette

A taste of the Mediterranean: traditional, great tasting and an excellent high-protein, low-carb breakfast.

Ingredients

3 eggs
1 tsp. butter
6 cherry tomatoes
½ mozzarella ball
6 basil leaves

Method

  1. Pre-heat the grill to high.
  2. Crack the eggs into a bowl and add a pinch of salt and pepper. Whisk the eggs well.
  3. Heat a sauté pan over a medium heat and add the butter. Add the eggs and cook the omelette for 1-2 minutes.
  4. Slice the mozzarella and halve the cherry tomatoes.
  5. Place the mozzarella and cherry tomatoes over the omelette and place under the grill for 1 minute.
  6. Tear the basil leaves and sprinkle over the omelette and serve.

Parma Ham and Mushroom Omelette

Alongside this being high protein, a high selenium content, which supports a healthy thyroid, whilst having an antioxidant function.

Ingredients

3 eggs
1 tsp. butter
2 slices Parma ham
5 shitake mushrooms

Method

  1. Pre-heat the grill to high.
  2. Finley slice the mushrooms and place onto a roasting tray with 1 tsp. of butter. Season with salt and pepper and place under the grill for 2 minutes.
  3. Crack the eggs into a bowl and add a pinch of salt and pepper. Whisk the eggs well.
  4. Heat a sauté pan over a medium heat and add the butter. Add the eggs and cook the omelette for 1-2 minutes.
  5. Tear the Parma ham into pieces and place onto the omelette, sprinkle over the cooked mushrooms and place the omelette under the grill for 1 minute. Serve immediately.
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The following recipe has been produced in James' test kitchen. Devised by James and his team of chefs for everyone wanting to optimise their diet on a daily basis. Special thanks to chef Omar Meziane for his work on this collection.

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