Meal Details
1. Spicy sun dried tomato and feta omelet
177cal, 11p, 8c, 10f (per meal)
1/4 tbsp, ground (1g)
1/2 pinch (0g)
1/4 tsp (1mL)
2 tbsp, crumbled (19g)
1/2 oz (14g)
1 large (50g)
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
61cal, 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.