Basic omelette
Nothing basic about the taste, though. (Plus, it’s a perfectly good lunch and dinner option.)
1. Whisk 4–6 free-range eggs with a pinch of sea salt and freshly ground black pepper. Heat 2 T olive oil in a nonstick pan over a medium heat.
2. Pour in the beaten eggs, then swirl around the pan a few times.
3. Once the omelette has almost set in the middle and the edges are cooked, spoon over a dollop of crème fraîche, 1 T snipped chives and 100 g blanched asparagus onto one half of the omelette. Loosen the edges of the uncovered half from the sides of the pan using a spatula, then flip onto the side covered by the toppings. Cook for a further 20 seconds, then slide out of the pan onto a plate. Serve immediately.
Spicy chorizo stir-fry
Top this with a runny fried egg and it’s pretty much breakfast perfection.
1. Heat 1 T olive oil and 1 T butter in a pan over medium heat. Tear or cut 225 g chorizo sausage into chunks, add to the pan and cook for 1 minute.
2. Add 1 red onion, sliced into wedges, 2 halved tomatoes and 1 red chilli, halved lengthways. Brown until slightly charred.
3. Serve immediately with the oil from the pan.
Garlicky mushrooms with spinach and cream
This also makes the ideal side to a juicy piece of steak, if you want to bulk things up a bit.
1. Heat 1 T olive oil and 1 T butter in a pan over medium heat. Add 4 torn brown mushroom steaks and brown evenly. Add 4 cloves finely chopped garlic and stir-fry for 30 seconds, then add 200 g baby spinach and cook until wilted in the pan, about 1 minute.
2. Add 1 cup of cream and reduce for 2 minutes over high heat. Season to taste with sea salt and freshly ground black pepper.
Carb Clever cereal
Prefer a bowl of milky cereal over a fry-up in the morning? We hear you. So does Woolies. And their Carb Clever granola range
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