Top 3 Lean Breakfast Recipes

Omelette with asparagus, courgette, chicken and feta

Ingredients:

  • 80g asparagus
  • 100g courgette
  • 110g cooked chicken, shredded
  • 1 lemon
  • 2 eggs
  • 2 egg white
  • 40g feta cheese
  • 5g coconut oil
  • Handful of chopped parsley

Instructions:

Cut the asparagus into finger-length pieces and use a peeler to create ribbons of courgette. Heat a non-stick pan over a high heat and cook the asparagus in coconut oil.

Place in a bowl with the courgette ribbons shredded cooked chicken (seasoned with salt and pepper), a squeeze of lemon and fresh chopped parsley. Mix together the eggs and egg white in a bowl. Heat a non-stick pan to a medium heat and pour in the egg mix. Allow it to cook until you can move it off the bottom of the pan. Once cooked turn out onto a plate. Serve your omelette topped with warm asparagus, courgette and chicken and crumble over the feta cheese

Protein Pancakes

Ingredients:

  • 1 1/2 cups old-fashioned oats
  • 3 1/2 tbsp vanilla whey protein powder
  • 1 ripe banana mashed
  • 1/2 cup fat-free cottage cheese
  • 1/4 cup milk 6. 2 egg whites dash cinnamon 8. extra banana slices and honey for topping
  • Dash cinnamon
  • Extra banana slices and honey for topping

Instructions:

Place everything in a blender and blend into a smooth batter. If the batter seems too thick, add a tablespoon or two of milk. Heat a griddle over medium-high heat and spray with cooking spray. Pour about 1/4 cup of batter at a time on the griddle. Cook for several minutes until the batter starts to bubble, flip and cook for several more minutes until golden and cooked through.

Portobello eggs benedict with avocado hollandaise

Ingredients:

  • 2 Portobello mushroom cap, remove stem and scoop out the gills
  • 2 eggs
  • 2 cups spinach, chopped
  • 1/2 avocado
  • 2 tablespoon lemon juice
  • salt & pepper to taste

Instructions:

  • Preheat oven to 400 degrees F and line a baking sheet with foil
  • Crack eggs carefully into the Portobello mushroom caps, place on baking sheet and let bake for 20 minutes until egg white cooked through
  • In a blender add the avocado, lemon juice, 1/4 cup hot water and season with salt & pepper to taste, blend until smooth
  • Distribute the spinach amongst 2 plates, top with baked eggs in Portobello’s and spoon on 1/3 of the avocado hollandaise

I’d love to see some of your favourite breakfast recipes and to see how you mix up your meals so feel free to comment below with some of your own healthy recipes.