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Provides a balanced mix of protein, carbohydrates, and healthy fats to fuel the morning and support muscle recovery and energy levels for cycle training.
Ingredients:
-
3itemegg
-
100gmushroom
-
50gspinach
-
1tbspolive oil
-
2slicewhole grain bread
-
30gcheese
-
50mlmilk
-
10gbutter
Preparation Time: 15 minutes
Instructions:
- Beat the eggs with milk in a bowl until well combined.
- Heat olive oil in a non-stick pan over medium heat.
- Add sliced mushrooms and cook until soft.
- Add spinach and cook until wilted.
- Pour the egg mixture into the pan and cook until the edges start to set.
- Sprinkle cheese over the omelette and fold it in half.
- Cook for another minute until the cheese melts.
- Toast the whole grain bread slices and spread butter on them.
- Serve the omelette with the toasted bread.
| Nutrition | Per Serving 400 g | Per 100g |
|---|---|---|
| Energy | 1000 kcal | 250 kcal |
| Protein | 45 g | 11.3 g |
| Fibre | 8 g | 2.0 g |
| Salt | 1.5 g | 0.4 g |
| Sugar | 5 g | 1.3 g |
| Carbohydrates | 60 g | 15.0 g |
| Fat | 65 g | 16.3 g |
-
3itemegg
-
100gmushroom
-
50gspinach
-
1tbspolive oil
-
2slicewhole grain bread
-
30gcheese
-
50mlmilk
-
10gbutter
Beat the eggs with milk in a bowl until well combined.
Heat olive oil in a non-stick pan over medium heat.
Add sliced mushrooms and cook until soft.
Add spinach and cook until wilted.
Pour the egg mixture into the pan and cook until the edges start to set.
Sprinkle cheese over the omelette and fold it in half.
Cook for another minute until the cheese melts.
Toast the whole grain bread slices and spread butter on them.
Serve the omelette with the toasted bread.