Lean Body Breakfast

So as you may have guessed from the title, I want to share a recipe with you. I call it the Lean Body Omelette. This is a great breakfast recipe and I have been eating this every morning with my oatmeal since I first tried it back in February, and I still look forward to it!

Even if you don’t cook or think you can’t cook, this is a great recipe to start with as it’s so simple, looks impressive and is seriously tasty!

To make this recipe even easier I have included step by step photos 🙂

What You Will Need

2 large eggs (ideally organic)

1/2 tomato, seeds removed and sliced

small hand full of spinach

1/4 – 1/2 red onion (depends on how much you like red onion), sliced

1/4 lime

small amount of water (too much will make it tasteless)

coconut oil

Let’s Go!

1. Slice the onion and tomato (removing the seeds if you don’t like them).

2. Place a small frying pan on medium heat and add a small amount of coconut oil.

3. As the pan is heating, crack the eggs into a mixing bowl and whisk with a fork.

4. Squeeze the lime juice into the eggs and whisk.

5. Add the water and whisk.

6. Add the sliced onions to the pan and cook for 1 minute, stirring constantly.

7. Reduce the heat to low and add the spinach. Allow to wilt (about 30 seconds max).

8. Add the sliced tomato and egg mixture.

9. Place a pot or pan lid on the pan (big enough to seal the pan). Cook for 4 minutes.

10. After 4 minutes carefully lift the lid to see if it’s cooked. It should look fluffy (like in the photo below), not runny.

11. Remove from the heat and slide on to a plate.

12. Sprinkle with freshly ground black pepper. Delicious!

Some Added Tips

This recipe is a modified version of a recipe from The Healthy Skin Diet book that I mentioned before. I have adapted it to my taste and you can do the same. You could add some tobasco sauce to the egg mix before adding to the pan. Or a little cayenne pepper is good too. If you don’t have any limes you can use lemon juice or cider vinegar.

If the omelette sticks to the pan you can leave the lid on the pan for a few seconds after you remove it from the heat. This loosens it up and makes it much less likely to break up as you slide it onto the plate.

I also like to fold it over on itself. It helps to keep it from going cold too fast, and makes it seem more satisfying for some reason 🙂

This recipe is so simple and quick. And it’s an excellent addition to a healthy diet, full of protein, antioxidants and fibre. You could have this for lunch instead if you wanted or as a light dinner. What I really love about this recipe it that it shows you how to take everyday ingredients and make something that looks interesting and tastes great!

Give it a try and let me know what you think. And if you come up with any variations I’d love to hear them 🙂

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