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Exotic Spiced Breakfast Omelette with Truffle Oil and Edible Flowers
Exotic Spiced Breakfast Omelette with Truffle Oil and Edible Flowers

Exotic Spiced Breakfast Omelette with Truffle Oil and Edible Flowers
A luxurious omelette infused with truffle oil and garnished with edible flowers for a unique breakfast experience.
Exotic Spiced Breakfast Omelette with Truffle Oil and Edible Flowers

To provide a high-protein, nutrient-dense start to the day, supporting muscle recovery and energy levels for morning training.

Ingredients:
1
Servings
  • 3
    item
     egg
  • 1
    tbsp
     truffle oil
  • 5
    g
     edible flowers
  • 50
    g
     spinach
  • 30
    g
     goat cheese
  • 1
    tsp
     black pepper
  • 0.5
    tsp
     sea salt
Preparation Time: 20 minutes
Exotic Spiced Breakfast Omelette with Truffle Oil and Edible Flowers
Instructions:
  1. Whisk the eggs in a bowl with a pinch of sea salt and black pepper.
  2. Heat a non-stick pan over medium heat and add truffle oil.
  3. Pour the egg mixture into the pan, swirling to coat the bottom evenly.
  4. Sprinkle spinach and goat cheese over the eggs as they begin to set.
  5. Fold the omelette in half and cook until the cheese is melted and the eggs are fully set.
  6. Garnish with edible flowers before serving.
Nutrition Per Serving 200 g Per 100g
Energy 364 kcal 182 kcal
Protein 24 g 12.0 g
Fibre 2 g 1.0 g
Salt 1 g 0.5 g
Sugar 2 g 1.0 g
Carbohydrates 4 g 2.0 g
Fat 28 g 14.0 g
  • 3
    item
     egg
  • 1
    tbsp
     truffle oil
  • 5
    g
     edible flowers
  • 50
    g
     spinach
  • 30
    g
     goat cheese
  • 1
    tsp
     black pepper
  • 0.5
    tsp
     sea salt
1
Servings
0

Whisk the eggs in a bowl with a pinch of sea salt and black pepper.

Heat a non-stick pan over medium heat and add truffle oil.

Pour the egg mixture into the pan, swirling to coat the bottom evenly.

Sprinkle spinach and goat cheese over the eggs as they begin to set.

Fold the omelette in half and cook until the cheese is melted and the eggs are fully set.

Garnish with edible flowers before serving.

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