For breakfast we will be making

ChICKEN CARBONARA OMELETTE!

With all the nutritional benefits of fresh vegetables, lots of proteins from meat, and of course eggs. These are so simple to whip up; I could do it backwards with my eyes closed and hanging upside down, so even the most inept kitchen clutz could figure it out. Takes about 10-15 minutes all up and yes, it tastes nice reheated the next day (no excuse to not smash loads of protein in your dinner and your breakfast).

INGREDIENTS:  (MAKES ONE SERVE)

1 Whole Egg

2 Egg Whites

1 Tsp Light Ricotta

Parsley (fresh or packaged herbs, personal preference)

Pepper (to taste)

1/2 tsp minced garlic (adjust according to preference)

1 Tblspn Thickened Light Cream

150g Chicken breast (oven baked – and prepared in thin strips)

2-3 mushrooms (sliced)

15g Parmesan Cheese (shaved from the block is the best!)

1. PREPARE CHICKEN BY EITHER COOKING ON THE STOVE OR BAKING IT IN THE OVEN (I LITERALLY JUST PLACE THE BREAST IN THE OVEN TILL IT’S WHITE ALL THE WAY THROUGH, BUT COVERED IN FRESH HERBS FIRST) AND WHEN IT’S COOKED THROUGH, BREAK UP INTO THIN STRIP LIKE PIECES.
2. HEAT NON STICK FRY PAN. ADD MUSHROOMS, CHICKEN AND MINCED GARLIC. ALLOW MUSHROOMS TO SOFTEN, THEN ADD CREAM. ALLOW THE CHICKEN AND MUSHROOMS TO SOAK THE CREAM AND THEN TAKE OFF THE HEAT.
3. ADD THE WHOLE EGG, TWO EGG WHITES AND RICOTTA INTO A BOWL AND MIX (THIS IS THE BEST BASE FOR AN OMELETTE I HAVE FOUND SO FAR). ADD PARSLEY AND PEPPER TO TASTE.
4. HEAT NON STICK FRY PAN AND ADD THE OMELETTE MIXTURE, ALLOWING IT TO COOK 70% AND THEN ADD THE CHICKEN AND MUSHROOM CREAM MIX TO ONE SIDE OF THE OMELETTE.
5. ONCE THE EGGS HAVE COOKED THROUGH; FOLD THE OMELETTE IN HALF. SPRINKLE THE CHEESE ON TOP TO FINISH.

NUTRITIONAL INFORMATION:

Calories:    359

Protein:     57 grams

Carbs:         5

Fat:              11

Now this is brilliant