Mushroom Omlette, Lettuce Wraps, Lemon & Garlic Roast Chicken

The second day started off with a savoury breakfast. Even though I crave sweet foods in the mornings it was actually quite nice 😉

Mushroom omlette with grilled tomatoes

For 1 portion:
2 medium tomatoes, halved
3 medium free-range eggs
5-6 large brown champignons or chestnut mushrooms
3 tablespoons low fat creme fraiche (or cream cheese)
 knob of butter
herbs (chives, basil – I didn’t use any but its certainly better with)

Heat grill to highest setting (mine isn’t great so the tomatoes look cooked rather than grilled 😦 ) and place the tomatoes underneath.

Break eggs into a bowl and stir with a fork. Season with salt and pepper. Add a splash of water (and chives) and stir again.

Heat butter in a frying pan and cook the mushrooms for 5-7 minutes until tender. Remove and set aside.

Add a small amount of butter again and pour in the egg mixture while tilting he pan slightly. Make sure the bottom of the pan is evenly covered. Leave to set for about 2 minutes.

Spoon mushroom mixture on one half of the omlette and add the cream cheese.


Flip the other side over to cover it and leave in the pan for another minute.

Serve with grilled tomatoes, enjoy!


Tuna Salad in lettuce wraps


For 1 portion:
1.5 tablespoons low fat natural yoghurt
100g canned tuna chunks (not in oil!), drained
50g rice (from previous dinner)
4 tomatoes
1/2 avocado, stoned, peeled, and cut into chunks
juice of 1 lime
1 tablespoon sushi vinegar 
1 tablespoon extra virgin olive oil
some crisp lettuce leaves

Combine all ingredients except for the lettuce. Season and spoon mixture onto lettuce.

This is the perfect lunch recipe. Its surprisingly easy and fast to make and tastes amazingly well!

Lemon & garlic roast chicken with charred broccoli and sweet potato mash

For 2 portions:
1 small whole chicken (about 1-1.5 kg)
2 garlic cloves
1 tablespoon rapeseed oil
1 lemon
1 small head of broccoli, cut into florets
300g sweet potatoes, peeled and cubed (includes some for next days lunch)
1 tablespoon low fat cream cheese (I used a small packet of Bressot)

Preheat oven to 200°C (180°C fan, gas 6).

Place chicken into large roasting tin and pat dry with paper towel. Cut 1 garlic clove into half and use it to rub over chicken skin. Drizzle oil over the chicken and rub in with your fingers.

Stuff cavity with half a lemon and one garlic clove.

Cover with foil and cook for 40 minutes. I realised that I forgot to buy aluminum foil last week and I cooked it without on the lowest shelf of the oven, it worked…

Spoon juices over chicken. I didn’t have any juices so I added some white wine and chicken stock but thats not necessary.

Add the broccoli florets to the roasting tin and turn in the juices. Cook everything for another 30 minutes in the oven.


In the meantime, cook the sweet potatoes in a pan of simmering water (10 minutes). Drain and mash. Take off about 100g for next days lunch. Add the cream cheese to the remaining mash.

Test whether chicken is done by piercing between leg and thighs (done when juices are clear).

Serve chicken sliced with broccoli, mash and roasting juices.


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