I have a complicated relationship with breakfast. I am NOT a morning person. I am about as far from the concept of a morning person as it is possible to get. If given the option to choose more sleep over almost anything else I will do it. I am the queen of “5 more minutes”. Which leaves me with a problem: Breakfast. Because I will always, always, choose to stay in bed for those fabulous “5 more minutes” over getting up and getting breakfast.
For years I just skipped breakfast. I would grab something mid morning when I was more up to thinking and eating, usually something sweet and sticky! Or I’d grab some pop tarts or a croissant and run out of the house. And that’s where my second problem happened. Sugary breakfasts do not agree with me. I’ve been working through some health issues this year and one thing I’ve been paying much more attention to is the food I’m eating and the effect it has on me. Sugary breakfasts are great, I mean, it’s sugar, yum! But I find that if I’ve had a sweet, carby breakfast I am slower to wake up, I feel sluggish all day and generally down in the dumps. I also run out of energy by the time I get home after work and often succumb to a nap. All in all not ideal.
But it’s not all doom and gloom! I found a solution; Sugar wasn’t working for me but I needed to eat something to get me through the day. Eggs. Eggs are a classic for a very good reason: They’re awesome! But mornings were still an issue for me. So I needed to find a way to have something egg based that I could prepare in advance and then just grab and go. Breakfast Omelettes To Go were born! Not only do they give me energy, I feel full until lunchtime, no need for a sugary morning snack, I feel bright and clean and energised throughout the day. They are easy to eat on the go, or to wolf down while the kettle boils and they also help me get my veggie portions in. They also come in at around 100cal each, so ditching the sugar and turning to these has also helped me lose weight I desperately needed to lose without feeling like I’m missing out on anything at all. All in all these are a total winner for me!
Makes 6 mini omelettes (I either eat 2 for a perfectly filling, under 200cal breakfast!*)
12 baby plum or cherry tomatoes, halved
1 roasted red bell pepper, chopped
2 handfuls spinach
6 large, free range eggs
splash of semi-skimmed or skimmed milk
1/2 tsp chilli flakes
1/2 tsp corriander
salt and pepper to taste
- Heat a very small splash of olive oil in a frying pan.
- Add the tomatoes and pepper. Cook, stiring, until the tomato skins are starting to burst and colour.
- Add the spinach and stir occasionally until wilted and any excess water has evaporated. Get a nice char on the veg if you can. (Beware the smoke alarm!)
- Divide the vegetables equally between the holes of a 6 hole silicone muffin tray. **
- In a jug mix the 6 eggs, splash of milk, chilli flakes, corriander and salt and pepper. Beat with a form to combine.
- Pour the egg mixture over the vegetables equally between the 6 holes. This should come up to just the top of the holes.
- I cook mine for 15 minutes in my toaster oven at 220C. You could use a grill or cook them in a regular oven at 200C. You could even microwave them for 2-3 minutes if your muffin tin will fit in and turn round cleanly. You want to cook them until they are just set in the middle.
- Once they are cooked and cooled put them in easy to grab tupperware in the fridge.
- In the morning bung them in the microwave for 2 minutes and enjoy!
* Variations: Why not switch out one omlette for a turkey sausage (tasty and low fat!) or add some closed cup mushrooms to the box too (virtually calorie free and full of flavour!). If you’re adding mushrooms cook everything for 2 1/2 minutes to ensure the mushroom is cooked. You can also play around with the vegetables to your heart’s content!
** I generally don’t recommend using a silicone mould for muffins and cupcakes, you just don’t get as good a rise. For this, however, a silicone mould is perfect. The eggs just pop right out, no need to grease.