Eggs are the best breakfast ever! Slow release protein will keep you feeling fuller for much longer than cereal or toast.
Adding kale and tomato means a winning start to the day as you are already getting your first veg portion, and chilli is claimed to boost metabolism – what more could you want from a breakfast?!
This is a great recipe if you don't have much time to prepare food in the morning – it can even be made in Tupperware and eaten on the go!
INGREDIENTS (serves 1)
2 x free range eggs
3 handfuls of kale, large stalks removed
6 x cherry tomatoes, chopped in half
Chilli oil, salt and pepper to taste
Place the kale in a plastic tub with 2 tbsp. water. Cover and microwave for 3 minutes.
Remove, carefully drain and excess water, and add the tomatoes, then microwave for a further minute.
Crack the two eggs over the top and whisk the whole lot together.
microwave in 30 second intervals, removing and mixing well with a fork, for a further 2 minutes, or until the eggs are cooked through.
Drizzle with chilli oil, and add a little salt and pepper if desired. Stir through once more and serve.