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COMPLETE HEALTHY SATURDAY MORNING BREAKFAST

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Serves: 2

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Whole wheat homemade muffins, golden omelette and glass of carrot-orange juice. Not only delicious but also nutritious! The muffins are made with soy milk but you can replace that with normal milk. Start omelette 10 minutes before you take muffins out of the oven. Makes about 5 muffins. Omelette serves two.

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Ingredients

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For the muffins

  • 225 grams wholewheat flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 medium eggs
  • 120 ml soy milk
  • 125 ml butter (softened)
  • 75 grams sugar

For the omelette

  • 4 medium eggs
  • 1 tablespoon water
  • 1 tomato (sliced)
  • cheese (sliced)
  • ham
  • 1 pinch of salt
  • 1 pinch of pepper

Method

  1. Start by getting the muffins together and start omelette 10 minutes before they are ready. Preheat oven to 180C. Line 5 muffin moulds with non stick paper muffin cups.
  2. Mix whole wheat flour, baking powder, salt, eggs, soy milk, butter and sugar with wooden spoon until smooth. Put mix in cups and bake at 220C for 30-35 minutes. (If you like add a bit of the cinnamon/sugar mix to each muffin before baking.)
  3. Ten minutes before the muffins are ready, start the omelette. Thinly slice 1 tomato. Whisk eggs with water, salt and pepper. Melt butter in skillet and add eggs letting them swirl by pushing the edges with flat wooden spoon. Cover with lid for 3 minutes. Uncover and add ham, tomato and sliced cheese to half of the omelette. Fold other half over and put lid back on for about another three minutes.
  4. Take muffins out of oven. Try to peel off the papers without letting them cool down too much. Make a cut halfway through each muffin and add 1 teaspoon butter in center.
  5. Cut omelette in half and serve with warm muffins, glass of carrot/orange juice, coffee or tea and thoughts about those new shoes you're going to buy this weekend!

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