OMELETTE EGG BAKE
Omelette are the perfect breakfast option…they contain healthy fats, protein and fibre to keep you fuller for longer and to keep your hormones balanced – hello mood support! Hearty and warming, plus there will be leftovers you can snack on later or heat up the next morning. You can easily adapt this is you are plant-based by removing the ham and adding in some extra veggies; broccoli, asparagus or mushrooms work really well.
INGREDIENTS
Serves 1
8 eggs
4 tbsp. Greek yogurt
salt & pepper, to taste
1 green pepper, diced
1 white onion, diced
5 oz. (140g) ham, diced
2 garlic cloves, minced
1 cup (115g) cheddar cheese, shredded
What you need to do…
Preheat the oven to 350°F (180°C) and grease a 9x13 inch casserole dish with cooking spray.
In a bowl, whisk the eggs with the Greek yogurt and season with salt and pepper.
Place the green pepper, white onion, ham and garlic into the casserole dish and pour the egg mixture over the vegetables and ham. Mix gently with a wooden spoon.
Place the casserole in the oven and bake for 30 minutes. Then remove, add the cheese and cook for a further 10 minutes, until the eggs are fully cooked and the cheese has melted.
