Leek & carrot breakfast omelette

Not sure what to have for breakfast? Look no further.




4 eggs

2 leeks

2 medium carrots

1 boiled potato (optional- if you happen to have one left over from the day before)

1 teaspoon olive oil

Salt, pepper and paprika to taste



Wash and chop the leeks and peel and chop the carrots. (If you’re also using a boiled potato, peel and chop that too, but keep it separate from the rest.)

Mix the eggs and spices in a bowl, so they’re ready to be added to the pan later.

Put the olive oil in a non-stick pan and heat it up on high heat. Place the leeks and carrots into the pan and cook for 2 minutes on high heat, until they start to soften just a little bit. Keep stirring to make sure they don’t burn.

Then, turn the heat down to medium and add the potatoes. Make sure that the vegetables are distributed evenly around the bottom of the pan; if possible in one layer.

Add the egg mixture to the pan and make sure that it coats the whole bottom of the pan. Place a lid on the pan so that the bottom and top of the omelette will cook fairly evenly. A lid with little holes that allow the moisture to escape is best, but you can also use a normal lid and just leave a little slit open.

Cook for around 5 minutes, until firm.


Macros/Calories (for the whole thing- including the potato):

Calories: 616

Carbs: 67g (fiber around 9g)

Protein: 33g

Fat: 24g



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