I’ve come up with a feast of a Slimming World Friendly Breakfast idea that would also make a brilliant brunch – it’s absolutely perfect for a relaxed weekend morning when you’ve got more time to cook and sit down with the family and catch up with each other.
Breakfast during the week is generally a quick affair – the boys will have cereal or toasted bagels, while Matthew and I tend to grab either fruity overnight oats or a quick bit of toast and fruit. It lasts all of about 5 minutes. So we all love it when Saturday rolls around and we can cook something a bit more special. The boys adore things like pancakes or eggy bread, but I’ve really got a thing about omelettes at the moment.
Omelette love
Prestige Cookware wanted to know what I’d cook for a weekend breakfast, and the tasty Spinach and Feta Omelette I’ve come up with is full of the flavours and textures I love, and is really substantial without notching up too much on the calorie front. Ideal for all you Slimming Worlders out there trying to recover after the chocolate-fest that was Easter, but also really family friendly if you use the veggies that your kids will eat!
I absolutely adore salty feta cheese, and you can have 45g as your Healthy Extra A choice with Slimming World, which is actually quite a decent amount. Pair it up with crispy lean grilled bacon and heaps of chopped fresh tomatoes and mint and you’ve got yourself a pretty marvellous plate of food!
I added spinach to the omelette for extra nutritional bonus points, cooked baby new potatoes for bulk and then a heap of salad, fresh herbs and tomatoes on top for colour. It’s a feast for the eyes as well as the taste buds, which for me is essential!
Spinach & Feta Omelette with Crispy Bacon
Ingredients
- 100 g baby new potatoes halved
- 2 rashers lean back bacon fat trimmed off
- 60 g spinach leaves washed and roughly chopped
- 45 g feta cheese chopped into cubes
- 3 eggs beaten
- 1 handful cherry tomatoes chopped
- 1 handful salad leaves
- 1 tbsp chopped fresh mint leaves
- balsamic dressing to serve optional
Instructions
- Boil the halved potatoes for around 15-20 minutes until tender. Drain and set aside.
- Cook the bacon in a grill pan sprayed with frylight, turning regularly until crisp. Set aside.
- Heat a large frying pan sprayed with frylight and add the cooked potatoes, spinach and feta and season liberally with salt and pepper.
- Add a splash of cold water to the eggs and beat them and pour over the potatoes, spinach and feta to form an even layer. Allow it to cook for a couple of minutes while you pre-heat the grill. Then transfer the pan under the grill to cook the top of the omelette for a few minutes until golden.
- Serve topped with chopped fresh tomtatoes, salad leaves, bacon and chopped mint. You can drizzle a spot of balsamic vinegar dressing over the top if you like!
How did the Prestige Pans perform?
I used the Dura Forge 30cm non stick frying pan (RRP £22.99) for the omelette and the Dura Forge 28cm non stick grill pan (RRP £29.99) for the bacon and both were light enough to handle easily but feel sturdy enough to last longer than some of the other pans I’ve tried in this price bracket from other brands.
I particularly like the reinforced ridged interior of both pans with allows for better food release and makes for easy cleaning plus it’s anti-scratch too. The other great feature is the 3D stainless steel base which resists warping – I reckon these pans are going to have staying power.
Check out the Prestige Facebook Page for a chance to win some of their pans for yourself!
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DISCLOSURE
I have been commissioned by Prestige Cookware to create this recipe using their products and to share this blog post with you here on my website. All thoughts and opinions are my own and I only endorse products I genuinely would recommend to you lot.
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