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This Low-carb breakfast recipe is a delicious alternative to an Italian classic. This Calzone Omelette is packed full of protein, vitamins and healthy fats and is prefect for a nutrition plan where you are training in the evening and don’t need tons of carbs for breakfast!

Now I love Italian food and Calzone is great for a cheat meal but it’s not something we want to be eating every day! This recipe replaces the pizza dough with an omelette and combines it with a rich Italian style sauce to create something which is both delicious and healthy.

The only carbs in this recipe come from tomatoes which are packed with antioxidants and from honey which has anti-bacterial and anti-microbal properties. 5 Large eggs provide almost 40g of protein which is important for growth and repair. This recipe is high in fat but contains only 10g of saturated fat, the other 32g comes from heart-healthy unsaturated fats.

This recipe should make one serving for a male or two servings for a female. The macros given are for one serving – for two servings you can simply cut all the numbers in half!

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Servings: 1-2
Macros: Cals 644kcal, Protein 39g, Carbs 30g, Fat 42g

  • 400g Chopped tomatoes
  • 1 Large vine tomato
  • 1 Clove of garlic
  • 5 Large eggs
  • 1 tbsp Olive oil
  • 0.5 tsp Honey
  • Pinch of salt
  • Black pepper
  • Dried basil
  • Dried oregano
  • Handful of salad leaves

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Prep time: 5 minutes
Cooking time: 10 minutes

  1. Finely chop the garlic and chop the vine tomato into large chunks. If you are using fresh basil and oregano, chop these finely as well.
  2. Put the garlic, vine tomato, chopped tomatoes, basil, oregano, salt, pepper and half the olive oil into a medium sized saucepan. Put the pan on a medium to high heat and cook for 10 minutes, stirring occasionally.
  3. Meanwhile, whisk the eggs together and pour the other half of the olive oil into a large frying pan.
  4. When the tomato sauce has been cooking for 5 minutes, heat the oil in the frying pan until it is hot but be careful not to let it start smoking (when olive oil reaches it’s smoke point, nutrients will get damaged and harmful substances can form).
  5. Pour the whisked eggs into the frying pan and turn the heat down to a medium setting. As the eggs begin to cook, start to carefully lift up the cooked edges of the omelette and fill the gaps with uncooked egg from the centre by tilting the pan.
  6. Repeat this process until the omelette is cooked, I like to leave mine very slightly runny but it’s down to your personal preference!
  7. Pour the tomato sauce onto the cooked omelette and spread it around. Carefully fold over the omelette using a spatula and slide it out of the pan onto a plate.
  8. Serve with a side salad of your choice, I chose to use a basic leafy salad but you can use anything you want.