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Duck and Spinach Omelette
Duck and Spinach Omelette

Duck and Spinach Omelette
A protein-rich breakfast with duck and fresh spinach to fuel your morning training.
Duck and Spinach Omelette

To provide a balanced mix of protein and healthy fats to support muscle recovery and energy for cycling.

Ingredients:
1
Servings
  • 100
    g
     duck breast
  • 3
    item
     egg
  • 50
    g
     spinach
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 1
    item
     tomato
  • 30
    g
     cheddar cheese
  • 1
    tsp
     black pepper
  • 0.5
    tsp
     salt
Preparation Time: 20 minutes
Duck and Spinach Omelette
Instructions:
  1. Slice the duck breast thinly and season with salt and black pepper.
  2. Heat olive oil in a non-stick pan over medium heat.
  3. Add sliced onion and cook until translucent.
  4. Add duck slices and cook until browned and cooked through.
  5. In a bowl, beat the eggs and pour them into the pan.
  6. Add spinach and diced tomato on top of the eggs.
  7. Sprinkle cheddar cheese evenly over the omelette.
  8. Cook until the eggs are set and the cheese is melted.
  9. Fold the omelette in half and serve hot.
Nutrition Per Serving 400 g Per 100g
Energy 800 kcal 200 kcal
Protein 55 g 13.8 g
Fibre 4 g 1.0 g
Salt 2 g 0.5 g
Sugar 5 g 1.3 g
Carbohydrates 15 g 3.8 g
Fat 60 g 15.0 g
  • 100
    g
     duck breast
  • 3
    item
     egg
  • 50
    g
     spinach
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 1
    item
     tomato
  • 30
    g
     cheddar cheese
  • 1
    tsp
     black pepper
  • 0.5
    tsp
     salt
1
Servings
0

Slice the duck breast thinly and season with salt and black pepper.

Heat olive oil in a non-stick pan over medium heat.

Add sliced onion and cook until translucent.

Add duck slices and cook until browned and cooked through.

In a bowl, beat the eggs and pour them into the pan.

Add spinach and diced tomato on top of the eggs.

Sprinkle cheddar cheese evenly over the omelette.

Cook until the eggs are set and the cheese is melted.

Fold the omelette in half and serve hot.

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