Author: Jo Travers, Dietician & Author
People often find the idea of vegetables at breakfast tricky, but we need to get at least five handfuls throughout the day, and adding some in at breakfast makes this a lot more achievable if you struggle to get enough in the rest of your meals. Getting a balance of veg, carb and protein will also keep you going for longer through the morning.
Mexican food is full of bright, tangy flavours, so is perfect as a breakfast to get you going. The guacamole and salsa can be made in advance and kept in the fridge so this is even possible on a hectic weekday morning.
Nutrition per serving: 400 kcal / 31.8 fat / 18.7g carbs / 14.4g protein
Serves 2
Ingredients
For the omelette
- 3–4 eggs, beaten
- 20g cheddar, grated
- 2 teaspoons of oil
For the guacamole
- 1 avocado, mashed
- ¼ chilli, deseeded and finely chopped
- 1 clove of garlic, crushed
- 1 teaspoon of lime juice
- Pinch of salt
- 1 spring onion, finely chopped
For the salsa
- 150g of baby plum tomatoes, finely diced
- ½ red onion, finely chopped
- 15g of fresh coriander, finely chopped
- 1 clove of garlic, crushed
- ½–1 tablespoon of jalapeños, finely chopped
- 3 teaspoons of lime juice
- Pinch of salt
Method
- In a small bowl, mix together the guacamole ingredients and set aside. Do the same with the salsa ingredients.
- To make the omelettes one at a time, heat the oil over a medium heat in a non-stick pan, and add half the beaten egg. Tilt the pan so that the mixture coats the bottom of the pan.
- Almost straight away, sprinkle half the cheese over one half of the omelette so it gets a chance to melt slightly. When the egg has almost set, fold the half without cheese over, sandwiching the cheese in the middle.
- Cook for another 30–60 seconds, then transfer to a warmed plate.
- Repeat for the other omelette and serve with the guacamole and salsa.