Go to work on an egg


Would you try to start your car in the morning knowing the petrol tank was empty? Of course you wouldn’t – or if you did, you wouldn’t get far!

But if you’re one of the 25 per cent of adults who regularly skip breakfast in the week or if you’re among the 17 per cent who never eat breakfast at all, that’s precisely what you’re doing to your body, setting off to work without fuelling up first.

If you don’t ‘top up your tank’ after 10 to 12 hours overnight without food, you’ll struggle to get going, your energy and concentration levels will dip mid-morning and chances are you’ll find yourself being moody and irritable with friends and colleagues for no apparent reason.

Experts agree that breakfast is the most important meal of the day and, according to the NHS, it plays a key role in helping to reduce obesity, high blood pressure, heart disease and diabetes.

Ideally, you should ‘break your fast’ within an hour of waking, kick starting your day with a combination of protein, such as meat, fish or eggs, and greens to keep you full for longer and give you a healthy hit of vitamins and fibre.

Eggs are a great choice for breakfast. Here’s the recipe for one of June’s favourites which is quick and easy to prepare – and it makes a delicious lunch or light supper too, served with a simple salad!

Baby Spinach Souffle Omelette

  • Servings: 2
  • Difficulty: easy
  • Print


  • 4 eggs
  • 60g torn baby spinach leaves
  • 15g grated Parmesan
  • 1g onion powder (optional)
  • 0.8g ground nutmeg (optional)
  • black pepper to taste


  1. In a bowl, beat the eggs and stir in the baby spinach and Parmesan. Season with onion powder, nutmeg and black pepper.
  2. In a small omelette pan coated with a little butter or cooking spray, cook the mixture over medium heat for about 3 minutes.
  3. Put the pan under a hot grill and cook for a further 2 to 3 minutes or until the omelette is set and has risen souffle-style.
  4. Fold and serve immediately.


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