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Make-ahead herb and spinach omelettes

It’s hard enough to whip up a nourishing, low-carb, no-sugar breakfast at the best of times. When you’re just back from a dawn workout with a raging hunger, it’s next to impossible - which makes it very tempting to make what could be classified as “unwise choices”. Oh, so many of life’s best moments could fall into that category... But not anymore! At least, not for the month of Katherine’s 28 day Body Blitz.

This omelette mix can be made ahead of time and stored in batches in the fridge or, if you’re really going large, the freezer. It's really delicious, a brilliant green and has all the goodness of a green smoothie (with the added protein bonus of eggs!) without being, you know, a punishing struggle to chug down. Apologies to green smoothie lovers everywhere. We’ve tried.

Use whatever herbs you have to hand – we like predominantly basil with some chives, parsley and dill. You can add halved baby tomatoes, goats cheese or mushrooms if you’d like. And of course, green eggs go so well with ham. We do like them.

Green eggs

(makes 600ml – enough for 4 breakfasts)

Ingredients

8 free-range eggs, beaten

2 cups fresh soft green herbs, loosely packed, leaves only (basil, chives, chervil, parsley, dill, mint, etc)

60g baby spinach

50g Parmesan cheese, grated (or roughly chopped if your blender will then be able to handle it)

1 tsp salt

Good grind of black pepper

5ml olive oil or butter, to cook

Method

Place all ingredients except the olive oil or butter in a large, stainless steel bowl. Use a stick blender and blitz till green and well mixed. Alternatively, bung it all in a food processor and pulse till blended.

Pour mixture into 150ml containers (ramekins or similar), cover with cling wrap and store in the fridge or freezer. Defrost overnight in the fridge before cooking.

To cook: Heat oil or butter in a small, non-stick frying pan over a medium heat. Pour green in and swirl around. Use a spatula to draw the outsides of the omelette in towards the middle and swirl again. When almost set, use the spatula to carefully fold one side of the omelette over, turn off the heat and continue to cook in the residual heat.

Turn out onto a plate and tuck in.