Eggs….I’ll say it again …Eggs, always have eggs in the fridge no matter what! They are seriously the most versatile form of protein and goodness out there! Unless of course you are allergic to them which would really suck! The simple mix of eggs, cheese and whatever veggies you can find means you can have a protein-rich lunch ready in minutes. It is another great option that will keep you full for several hours.
Here’s one I prepared earlier..
- 40g butter
- 200g button mushrooms, sliced
- 1 garlic clove, crushed
- 2 teaspoons finely chopped oregano
- Half a cup of baby spinach
- 1 tsp of gravity rx bone broth (my absolute fave)
- 1 teaspoon finely grated lemon rind (optional)
- 4 eggs
- 50g fresh ricotta, crumbled
Melt 20g butter in a 19cm (base) non-stick frying pan over medium heat. Add mushrooms. Cook for 2 to 3 minutes or until just tender. Add garlic, oregano, and lemon rind. Cook for 1 minute or until fragrant. Transfer to a bowl. Cover to keep warm. Wipe pan clean.
Whisk eggs in a bowl with Gravity RX bone broth. Melt half the remaining butter in pan over medium-high heat until hot. Reduce heat to medium-low. Add half the egg, moving pan around pan so egg covers base. Cook for 3 – 4 minutes or until egg is firm (firm as you like) and underside golden.
Sprinkle half the ricotta over half of the omelette. Using a slotted spoon, spoon half the mushroom mixture over ricotta. Season with salt and pepper. Fold omelette over filling. Slide omelette onto a plate. Then Devour my friend!
You will also find Mumma’s weekly recipes for free on my blog. Remember, these are meals tailored for the whole family unless you prefer something a little on the greener (with a massive punch) side.