This week I’ve having eggs for breakfast as a bit of an experiment. I’m usually an oats girl, sometimes home made muesli or even just plain old toast when I’m feeling lazy. I always thought eggs were too time consuming to be bothered with weekdays, but they’re actually really quick to prepare – literally between 5-10 minutes depending what you make. Sure you have an extra dish to wash, but it’s not really a big deal. Eggs are also a good source of vitamins and minerals – you can read more about it here.
I’ve had eggs 3 days this week and have been enjoying it as a change to my usual oats or toast, and they definitely help keep me feeling fuller for longer. This sweet berry and banana omelette has to be one of my favourite things I’ve had using eggs, so I thought I’d share it with you all – super easy to make and a great source of protein and other nutrients.
1/2 teaspoon cinnamon
1 small banana
1/4 cup raspberries (I used frozen and defrosted them)
drizzle of maple syrup or honey
Beat the eggs and cinnamon together in a bowl with a whisk. Pour into a fry pan over a medium heat. When the omelette is almost set, take off the heat. Slice a banana and place over one side of the omelette.
Place back on the heat for another minute or two until cooked through. Serve with some berries and a drizzle of honey or maple syrup.