Turn on the morning tunes and the Nespresso machine.. let's kickstart your morning with a bang full of flavour and a nutritionally balanced meal.

Breakfast is seriously my favourite meal of the day. I will have it for Lunch if I can when I'm out at a cafe or on the go. I usually start my mornings super early before the sun rises so I need my breakfast to be SIMPLE, TASTY and FUEL for my day. This omelette is super easy and you can use any vegetables you have in the fridge at the time. I sometimes make it the night before then heat it up again in the morning if I want to prep a few mornings ahead.

PREP 5mins
COOK 10mins

SERVES 2 - half for me and my other half (or the following days breakfast prep).

6 eggs
2 cups spinach
25g / 1 cube goats cheese - my fave is Meredith Daily
4 swiss mushrooms
1 tbsp olive oil
Pink Salt
Chilli flakes

This is my base.. I then like to get creative with flavours and green veggies each morning based on what I have in the fridge. Here are my favourite greens to add to the base above. I usually add one but you can choose a few or even add them all!

1/2 brocoli head
1 zucchini diced
1 green capsicum diced
1 bok choy/ silverbeet

First things first.. music on...  check... Nespresso machine on.... CHECK! 
NOW... Chop up all the vegetables and add to the pan together with olive oil on medium heat.
While the veggies start to cook whisk 6 whole eggs.
Pour the eggs straight into the pan evenly over the veggies.
Sprinkle goats cheese, chives and chilli flakes over the top.
Cover and cook for approx 6-8 minutes until the omelette rises and the egg is cooked right through.
Cut down the middle before removing from the pan to serve.
Salt and a squeeze of fresh lemon juice with a slice of toast to serve.

Warning: This omelette is seriously delicious it will become a daily addiction.

SB x

Share your fave omelette flavour with me @THISISME.SB

Sarah BoulazerisComment