It’s always tough to find low calorie breakfasts and lunches when you’re dieting… Actually, scratch that. It’s tough to find low calorie breakfasts and lunches that will keep you full when you’re dieting. But, if you focus on protein (which has been proven in study after study to keep you feeling full for longer than carbs), you’re onto a good start to constructing a great, filling meal. Yogurt is a great start for breakfasts, and eggs are a great start for lunches.
I have to admit, I was a little snobby about separating out egg whites and discarding yolks. First of all, it feels like a waste, and secondly, the white not only has no taste, but it actually seems to smell more ‘eggy’ than the yolks! But, I had a go on Jillian’s quick fix diet from Making the Cut, which involves eating six egg whites with spinach every morning (seriously, blegh), which inspired this lunch. Basically, it’s a simple omelette made with one whole egg and one egg white, filled with low calorie, tasty veggies. It’s simple to make, it comes out at under 200 calories, it’s good for you, and it’s filling. That’s a lot of win…
- 1 tsp olive oil
- 100g mushrooms
- 2 tomatoes
- 50g frozen spinach
- 1 whole egg
- 1 egg white
- Chop the mushrooms and tomatoes.
- Heat half the oil in the pan, then fry the mushrooms. Halfway through the cooking, add the tomatoes.
- Meanwhile, defrost the spinach in the microwave.
- Add the spinach to the pan, and heat through together. Turn the mix onto your plate.
- Rinse the spinach bowl and whisk the eggs together.
- Rinse the pan and heat the rest of the oil.
- Add the eggs, allow to set at the base, then push the edges to the middle, sliding the eggs back to the edge, as you make a normal omelette.
- When you’re done, add the filling, then turn out onto a plate.
CALORIES: 183 per omelette