Atkins | My Perfect Omelette

Public holidays are always the silver lining of any month - and I will be the first to admit that nothing quite matches the joy of a long weekend - however, it has thrown my eating habits for a loop. We spent two nights away this past weekend, celebrating our one year wedding anniversary. While I could happily stay away from potatoes and pasta, dessert was another story. This has shown in my results for the week - having lost 1.2kg. I'm glad there was still a a loss, but know it is (always) my own fault that I haven't lost more.

As we stand on the edge of another long weekend, I am very mindful of what I'll be eating. Perhaps the easiest meal to manage while away, is breakfast. A plate of eggs, bacon, sausages and mushrooms? Yes, all allowed. Atkins has also allowed me to re-introduce myself to something that was long-considered an enemy of my breakfast plate - the omelette. After too many dense, heavy, egg-filled slabs, I have avoided them for years - that is, until I learned to make them myself.

This is a simple recipe - filled with a few of my current favourites - bacon, mushrooms, spring onion and a sprinkling of cheddar - the choice is yours. The trick is using a not-too-large-frying pan (mine is 20cm) and making sure it is very, very hot before pouring in the egg. This gives you a light omelette that is slightly brown and caramelised on the outside - turning the eggs into something much more delicious than simply a 'covering' for your fillings.

It serves one and is a perfect choice for a proper weekend brunch - but can also be made the evening before, if you don't want to wake up earlier during the week. Simply allow the inside of the omelette not to set completely when cooking, then microwave for 30 seconds the next morning. Perfect start to the day.
Recipe | My Perfect Omelette
Serves 1

2 eggs
1 tsp oil1 tbsp water
salt and pepper to taste
fillings of your choice

Place your frying pan on a very high heat on the stove and add the oil. In a small bowl, whisk the eggs and the water until well combined, add a sprinkling of salt and pepper. Once the frying pan is very hot, pour in the egg mixture - it should splutter and bubble. Allow to sit for 10 seconds without moving. Then, using an egg lifter, start lifting up the cooked parts of the omelette, tilting the pan so the uncooked egg mixture makes contact with the base of the pan. Continue until there is no uncooked mixture left. Add your choice of toppings onto one half of the omelette, fold in half and serve immediately.

A happy discovery this week has been the Atkins Advantage bars - fudgy, chewy and absolutely delicious, I love absolutely all of them. From Chocolate Brownie, Chocolate Decadence and Chocolate Hazelnut, to Peppermint and Chocolate Orange, I have happily devoured them all. Naturally, guilt-free, but they are a little too delicious for my own good, and have to limit myself, as I could see them as becoming addictive. If you prefer something crunchier, the Day Break Bars are for you (you can read last week's post for my thoughts on those).

This post is sponsored by Atkins South Africa.


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