6 a.m. Alarm blares. Hit snooze button immediately.
6.15 a.m. Alarm blares. Ugh, just five more minutes.
6.30 a.m. Okay, now I really need to get up.
7 a.m. Jump out of bed. Running late…once again.
We get it, sometimes it’s easier to curl up and get some more shut-eye (especially when it’s cold) than to get out of bed and figure our what to eat. However, the benefits of starting your day with a nutritious, protein-rich meal are pretty hard to ignore.
Luckily, you can have your sleep and eat a healthy breakfast too. Ahead, you’ll find three of Jacqueline Alwill’s favourite breakfast recipes that are not only quick and simple to make, but are also jam-packed with essential nutrients.
Combine all ingredients in a high-powered blender or food processor and blend to combine.
Pour into a bowl and top with your choice of extras.
Serves 1 Ingredients 1/2 cup The Complete Dairy Full Cream Milk 2 eggs 1 spring onion, white part only finely chopped 1/2 zucchini, grated 1 tablespoon picked dill leaves Salt and pepper Coconut oil, to grease 1/2 cup baby spinach leaves
To serve: 1/4 avocado, sauerkraut, baby spinach, extra herbs
In a small bowl whisk together the eggs and milk. Stir through the spring onion, grated zucchini and dill leaves. Season with salt and pepper.
Lightly grease a medium sized fry pan with coconut oil over a medium high heat. Pour the egg mixture into the pan tilting the pan side to side to ensure an even coverage.
Cook for 6 minutes before placing the baby spinach on top. Use a spatula to gently fold over one side of the omelette to cover the spinach and cook for a further 4 minutes.
Transfer to a plate and serve with your choices of extras.