Meal Details
1. Spicy sun dried tomato and feta omelette
530 cals, 33p, 23c, 31f (per meal)
3 large (150g)
1 1/2 oz (43g)
6 tbsp, crumbled (56g)
1/4 tbsp (4mL)
1 1/2 pinch (0g)
3/4 tbsp, ground (3g)
Recipe has been scaled from original by 1.5x. 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. Cottage cheese & fruit cup
215 cals, 20p, 22c, 5f (per meal)
8 container (1064g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Mix cottage cheese and fruit portions of the container together and serve.