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To provide a balanced breakfast rich in protein and healthy fats to support muscle recovery and energy for the day's training.
Ingredients:
-
3itemegg
-
100gspinach
-
50gfeta cheese
-
1tbspolive oil
-
2slicewhole grain bread
-
1tspbutter
-
1tspblack pepper
-
0.5tspsalt
Preparation Time: 20 minutes
Instructions:
- Whisk the eggs in a bowl and season with salt and black pepper.
- Heat olive oil in a non-stick pan over medium heat.
- Add spinach to the pan and sauté until wilted.
- Pour the eggs over the spinach and cook until the edges start to set.
- Sprinkle feta cheese over one half of the omelette.
- Fold the omelette in half and cook for another minute until the cheese melts.
- Toast the whole grain bread slices and spread butter on top.
- Serve the omelette with the toasted bread on the side.
| Nutrition | Per Serving 400 g | Per 100g |
|---|---|---|
| Energy | 900 kcal | 225 kcal |
| Protein | 40 g | 10.0 g |
| Fibre | 8 g | 2.0 g |
| Salt | 2 g | 0.5 g |
| Sugar | 4 g | 1.0 g |
| Carbohydrates | 50 g | 12.5 g |
| Fat | 60 g | 15.0 g |
-
3itemegg
-
100gspinach
-
50gfeta cheese
-
1tbspolive oil
-
2slicewhole grain bread
-
1tspbutter
-
1tspblack pepper
-
0.5tspsalt
Whisk the eggs in a bowl and season with salt and black pepper.
Heat olive oil in a non-stick pan over medium heat.
Add spinach to the pan and sauté until wilted.
Pour the eggs over the spinach and cook until the edges start to set.
Sprinkle feta cheese over one half of the omelette.
Fold the omelette in half and cook for another minute until the cheese melts.
Toast the whole grain bread slices and spread butter on top.
Serve the omelette with the toasted bread on the side.