Great for the weekend when you have a little more time, this breakfast will keep you going all morning. The riper the fruit you use the sweeter it will be, but if you are using frozen fruit and it is too tart, try a little sweetener such as xylitol, or sucralose.View Recipe
For the smoothie:
100g fat free plain yogurt
50g raspberries, fresh or frozen
50g blueberries, fresh of frozen
For the omelette:
1 large free range egg
1 tsp olive oil
Few snipped chives (optional)
4-5 cherry tomatoes,
1 medium wholemeal roll spread with 1 tsp low fat spread
No of servings: 1
Preparation time: 10 minutes
Cooking time: 5 minutes
1. Make the smoothie by placing the yogurt, raspberries and blueberries in a blender or smoothie maker and processing until smooth. Pour into a glass and chill whilst you make the omelet.
2. Beat the egg with 1 dsp of water, and season with black pepper, and chives if used.
3. Heat the oil in a small pan and pour in the egg. Allow to set a little before gently pushing the cooked edge towards the middle and allowing the unset egg to run to the edges. Cook until set on top and lightly browned underneath.
4. Tip onto a plate and serve with the wholemeal roll, tomatoes and smoothie.
Serving suggestions: If you don?t have a blender or have a favourite smoothie, use this instead pouring out 200ml into a glass.
Storage: The smoothie can be stored for 24 hours if chilled.
|Of whichsugars g||17.60|
|Of whichsaturates g||3.30|