Crispy Lamb & Spinach Omelette with Scotch Bonnet Drizzle

High ProteinLow Carb

A 520-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 100g minced lamb (lean)
• 2 cups fresh spinach
• 4 large eggs
• 2 tbsp skim milk
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/2 tsp olive oil
• 1/2 Scotch Bonnet pepper (finely minced)
• 1 tsp lime juice
• 1 tsp water

Instructions

1. Prep: Pat the minced lamb dry. Finely mince the Scotch Bonnet pepper, removing seeds for less heat if desired. Whisk eggs, skim milk, salt, and pepper in a bowl.
2. Cook the crispy lamb: Heat 1/4 tsp olive oil in a non-stick pan over medium-high heat. Add the minced lamb and cook, breaking it up with a spoon, until deeply browned and crispy, about 6-8 minutes. Drain any excess fat.
3. Sauté the spinach: In the same pan, add the fresh spinach and cook until wilted, about 2 minutes. Remove from heat.
4. Prepare the omelettes: Heat 1/4 tsp olive oil in a clean non-stick pan over medium heat. Pour in half of the egg mixture, swirling to coat the bottom of the pan. Cook until the edges are set and the center is mostly firm, about 2-3 minutes.
5. Fill and fold: Sprinkle half of the crispy lamb and wilted spinach over one half of the omelette. Carefully fold the other half over the filling.
6. Repeat: Slide the omelette onto a plate and repeat for the second serving.
7. Make the Scotch Bonnet drizzle: In a small bowl, combine the minced Scotch Bonnet pepper, lime juice, and water.
8. Serve: Drizzle the Scotch Bonnet sauce over each omelette.