Breakfast. A tricky meal, that we often don’t give the cooking attention it deserves. Personally, after a bad night with the babies all I want to do is shove my face in a pile of heavily marmaladed white toast.
But with the importance of adding good fats and proteins into every meal, the breakfast ‘problem’ sometimes seems insurmountable. So now I make time to plan breakfast the day before. And I thought I would share with you some of the solutions I’ve found to eating well in the morning.
Fat Pea Omelette
This is a great breakfast cheat. Super quick to make up and lasts a couple of days in the fridge. It is also totally versatile and difficult to muck up! If you prefer sausage or chicken as your protein of choice, swap the salmon. Even the peas can be swapped for more of your other veggies. Pop it in the oven alongside your dinner the night before, and then give yourself a big smug hug for having your breakfast ready to go.
What you need:
- 5 eggs, beaten
- 1 diced onion or 3 chopped spring onions
- Half a pack of feta, chopped or half a tub of cottage cheese
- A big handful of frozen peas
- A tin of cooked salmon drained
- A big handful of any other veggies you have to hand, or half a bag of spinach.
- Any herbs you have to hand.
- Preheat your oven to 150C, and lightly grease or line a flan or cake tin (it doesn’t matter what size or shape – this will just make it fatter or thinner).
- Fry the onion and veggies for a few minutes, until soft, but not browned. Leave to a cool.
- Mix the rest of the ingredients together in a bowl and then add in the veggies, making sure everything is well mixed.
- Pour everything into the cake tin and pop in the oven for 25mins. If it still wobbles on the top, give it a few more minutes, until it looks fairly solid.
- Leave to cool in the cake tin, before cutting into slices and storing in the fridge for breakfast munching. Particularly nice served with some fresh tomatoes.