• Time: 12 mins
• Serves - 1

Why should I cook this meal tonight?

• Taste - 10/10
• Immunity booster - 10/10
• Anti-inflammatory - 10/10
• Prep time - 10/10
• Batch cook - 5/10
• Post Workout - 6/10

Ingredients:

• 2 large eggs
• 30g cheddar
• 1/3 red pepper
• 3-4 mushrooms
• 1 tomato
• 1/4 onion
• 1 tsp butter
• 1 tbsp mayonaise
• 1 tsp basil pesto
• Handful rocket
• Salt/pepper

Method:

1. Fry the veg on a low heat, in 1 tsp butter (non-stick pan!)
2. Crack two eggs into a small bowl, mix and add to the veg once cooked.
3. Cover the omelette for a minute to allow the top to cook.
4. In a separate bowl mix mayo and pesto for a dip.
5. Grate the cheese and add 2/3 to the top of the omelette.
6. Take the pan off the heat and place the omelette on a plate.
7. When cooled enough to touch, roll the omelette gradually to form a roulade, slice the tomato and add to the top of the roulade along with the rest of the grated cheese.
8. Grill for 2/3 mins on a high temperate to melt the cheese.
9. Carefully take out from under the grill and serve with the dip and a handful of fresh rocket.

Macro’s

• Carbohydrate 9%
• Protein 21%
• Fat 70%