Serves 1

What You Need

2 eggs

25g grated Cheddar cheese

Marmite 1 Squeeze

Black pepper to season

Chopped tomatoes

What You Do

• Crack the eggs into a cup and beat with a fork. Season with some black pepper.
• Grease a frying pan and heat until it’s ready to cook. Pour the eggs into the centre and spread the mixture to the edges.
• Sprinkle the cheese onto the eggs while they cook and add the Marmite over the top.
• After a couple of minutes (once the eggs have had a chance to cook) fold the omelette in half and squeeze the two sides together.
• Serve with a mixed salad.

 

Each serving contains:

Energy                                  Fat                  Saturates             Sugars             Salt

1122 kJ/ 270 kcal         20.1g               8.6g                 1g              1.3g

14%*                           29%*               43%*                1%*           22%*

*% of Reference Intake of an average adult (8400kJ/2000kcal)

 

Serves 2

What You Need

4 eggs

Marmite for squeezing and spreading – 8g

Crumpets – 4

Olive oil – 1 tbsp

Flora Buttery for spreading – 20g

Mushrooms – 2 large (optional)

What You Do

•  Fill a deep saucepan with water and bring to the boil. Reduce the heat to a rapid simmer.
• Once ready whisk the water vigorously in a circular motion to create a whirlpool in the middle of the pan. Quickly crack an egg into the centre and allow to cook for 3-4 minutes.
• Meanwhile, spread a small amount of buttery on the crumpets and squeeze Marmite on top. Pop them under the grill a couple of minutes to toast them..

• Once everything is ready layer the mushrooms (optional) on the crumpets and top with the eggs.

 

Each serving contains:

Energy                              Fat             Saturates              Sugars            Salt

931 kJ/ 223 kcal            12.4g               2.8g                 1.2g           1.5g

11%*                              18%*             14%*               1%*           25%*

*% of Reference Intake of an average adult (8400kJ/2000kcal)