While I really fancied an omelette, I pictured lots of colour on the plate too. I think I managed it.

Omelette Ingredients:

  • 2 eggs, 1 egg white, beaten together with some salt
  • samphire previously sautéed with a teaspoon of olive oil for 2-3 minutes
  • 2 slices of turkey breast or ham off the bone

Pour egg mix on hot non sticky plate with teaspoon of oil, sprinkle samphire over it, once the omelette is fully cooked – add slices of turkey or ham, roll an omelette into a rollade like you would a pancake, cut and serve slices on the plate with any fresh salad. I used lettuce boats and filled them with previously made salad of cucumber, spring onions, tomato, coriander and spinach with some lemon juice and salt, garnished with one of my favourite foods currently – red cabbage sauerkraut – incredibly healthy for our digestive health. Use ajvar or fat-free yoghurt with omelette.

I am absolutely in love with samphire. It is minimally processed, easy to prepare, and delicious vegetable with vibrant green stalks, similar to baby asparagus, with a distinctively crisp and salty taste. It can be used raw in salad, though it tends to be very salty so it is more often boiled or steamed for a few minutes and it also has many health benefits, packed with nutrients such as Vitamins A, B and C and Folic Acid.

This is a balanced meal of under 400 calories, which even includes cooking oil, and of 28 grams of protein and lots of healthy fibre.


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