For a healthy breakfast that will last you until the next meal or more, especially if you exercise or do some intense activity, I have a recipe that works perfectly for me in all its variants.
Ingredients (for 3 servings)
- 12 egg whites
- 4 egg yolks
- 90 gr. Feta (or cottage cheese or cottage cheese)
- 40 gr. Ground oats
- 40 gr. Peanut butter (or any nut butter you like)
- 30 gr. Hemp flour
- 30 gr. Sunflower seed
- 30 gr. Flaxseed
- ½ t.sp. Salt
- ½ t.sp. Pepper
- ½ t.sp. Chili flakes
Mix all the ingredients except the cheese in a bowl until they become a homogeneous mixture. If it seems thick, dilute with a little cold water. In a medium-length (22-24 cm) pan, pour a little olive oil
so that our omelette does not stick and heat it at a low temperature. Pour half the mixture and cover with a lid for 3 minutes. Then spread the cheese evenly by grinding it with your hands and
then add the rest of the mixture to cover it. Cover again and leave for another 7 minutes, always on low heat.
Check from time to time if the bottom is cooked and be careful not to burn, when it is firm enough, turn the omelette with a large plate or a flat lid. If we are anxious that it will break on the turn, we can try vise versa to unmold it on a plate with the baked side down and cover with the pan before turning it.
Return to the heat and continue cooking for another 2-3 minutes. Serve and divide into 3 parts so we just prepared our breakfast for the next few days. Wrap the pieces in cling film and store them in
the refrigerator.
Tips
• We do not throw away the leftover yolks as they are perfect for our homemade mayonnaise.
• If we do not have ground oats, we grind the common oats in our blender.
Recipe and photos by Ian Panolaskos
