Serves 1 2 eggs 1/2 tbsp soy sauce 50g cabbage or greens, finely chopped (or use leftover greens) 1 tbsp coconut oil or light olive oil 1/2 tsp root ginger, finely chopped 1/4 tsp chilli flakes 2-3 spring onions, finely diced Small handful of coriander leaves, chopped Sushi pickled ginger from a jar (optional) |
• CALORIES 270 • PROTEIN 14G • FAT 21G • FIBRE 2G • CARBS 5G |
Whisk the eggs with the soy sauce. Steam, microwave or boil the greens for a couple of minutes, so they are tender but still crisp. In a small frying pan, heat the oil and add the diced ginger, chilli and spring onions. Fry them gently for about a minute, then pour in the eggs. Immediately add the greens and coriander and cook the omelette gently until the underside is golden brown. Fold it in half and serve it while it is still a bit runny, with sushi pickled ginger, if using, and a grating of black pepper.
This is Michael’s absolute favourite, sprinkled liberally with chilli flakes for an extra kick.
Serves 1 3-4 asparagus spears, halved lengthwise and cut into 3cm pieces Knob of butter 2 eggs, beaten 20g strong Cheddar, grated 5g Parmesan, grated Pinch of chilli flakes (optional) |
• CALORIES 290 • PROTEIN 23G • FAT 22G • FIBRE 1G • CARBS 1G |
Steam the asparagus for 11/2 minutes (or less if using a microwave). In a small non-stick frying pan, melt the butter, then pour in the eggs and cook them over a gentle heat. Scatter the Cheddar and Parmesan over the surface and add the asparagus. When the surface is still a little bit soft, fold the omelette in half. Season and sprinkle with chilli flakes, if using.