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.
2. Sauteed Kale
60 cals, 1p, 3c, 5f (per meal)
1
Heat oil in a skillet over medium-low heat. Add kale and saute for a 3-5 minutes until kale has softened and become a little shiny. Serve with a pinch of salt and pepper.