Meal Details
1. Spicy sun dried tomato and feta omelette
175 cals, 11p, 8c, 10f (per meal)
1 large (50g)
1/2 oz (14g)
2 tbsp, crumbled (19g)
1/4 tsp (1mL)
1/2 pinch (0g)
1/4 tbsp, ground (1g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Break the eggs into a small bowl and scramble them. Mix in thyme, cayenne, and some pepper.
2
Heat the oil in a frying pan and add the egg mixture, making an even layer.
3
Sprinkle the rest of the ingredients over the egg and let it cook for a minute or two.
4
Using a spatula, flip half of the omelette onto the other half and continue cooking for another minute or two until fully cooked. Serve.
3. Celery and peanut butter
220 cals, 8p, 7c, 17f (per meal)
1
Clean celery and slice to desired lengths
2
spread peanut butter along center