Try this delicious omelette for breakfast as a low-carb alternative to cereal or toast.
Eggs are high in protein which keeps you feeling fuller for longer and are high in amino acids which help stimulate dopamine production
- 6 cooked sausages cut into bite-size pieces (I used grass fed beef ones)
- 100g onion, finely chopped
- 2 tablespoons of English mustard
- 4 large free range eggs
- 25g butter
- 2 tablespoons chopped sage leaves
- 100g chopped red capsicum
- Olive oil for cooking
- Sea salt and freshly ground black pepper
- Preheat the oven to 2000C/ 1800C with Fan/ Gas 6
2. Pour some oil into a frying pan and fry the sausage pieces until browned and crisp. Remove from the pan and drain on kitchen paper.
3. Add the butter to the pan and once melted, add the onions and capsicum. Cook gently, stirring from time to time, until soft.
4. Meanwhile, in a bowl, whisk the eggs with the mustard and some salt and pepper.
5. Add the cooked sausage and chopped sage to the pan and stir.
6. Pour the egg mixture into the pan and cook just until the bottom begins to set, then place the pan in the oven for 10-12 minutes until the egg is set on the top.
To make this recipe even lower in carbs, omit the red capsicum and the carbs per serving will reduce to 8g
Nutrition per serving