2 delicious carb-conscious breakfasts

There’s no denying that a substantial breakfast helps start your day off properly, but sometimes it’s hard not to default to toast every morning. We’ve rounded up two carb-conscious breakfasts that you’ll happily hop out of bed for.

  • Cheesy soufflé omelette

    Who says you can’t make breakfast feel just as fancy as dinner? This soufflé omelette might sound fiddly, but if you can whisk some eggs, you’re basically sorted.

    Ingredients:

    • 10 free range eggs, separated
    • 40 g blue cheese
    • 60 g mature cheddar, grated
    • 60 g provolone, sliced
    • 20 g chives, chopped
    • 2 t hot English mustard
    • 4 T cream
    • Sea salt and freshly ground black pepper, to taste
    • 2 T olive oil

    Method:

    1. Preheat the oven to 200°C. Whisk the egg whites until soft peaks form.
    2. Toss the cheeses, chives, mustard, cream and seasoning into the egg yolks and whisk. Gently fold the egg whites into the egg yolk mixture until just combined.
    3. Heat an ovenproof pan and add the olive oil. Gently spoon the fluffy egg mixture into the hot pan and cook over a medium heat until the bottom of the omelette is golden brown.
    4. Transfer the pan to the oven and bake for 10 minutes, or until cooked through and golden brown on top. Serve with crispy bacon and more cheese if you desire.

    (Recipe by Khanya Mzongwana)

    (Serves 4)

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  • Carb-conscious kale-and-chorizo muffins

    Make these on a Sunday night and you’ll have breakfast sorted for the next few days, as they keep well in the fridge. Added bonus? They’re a great mid-afternoon snack too.

    Ingredients:

    • 8 leaves kale, stems removed
    • 450 g ricotta
    • 110 g chorizo
    • 8 free range eggs, beaten
    • 2 T buttermilk
    • 100 g mature cheddar, grated
    • Sea salt and freshly ground black pepper, to taste

     
    COOKING INSTRUCTIONS

    1. Preheat the oven to 200°C. Grease a 12-hole muffin pan and tear the kale leaves into the moulds.
    2. Top with chunks of ricotta and divide the chorizo evenly between the moulds.
    3. Whisk the eggs with the buttermilk, cheese and seasoning. Pour a little mixture over each muffin, then bake for 18 to 20 minutes or until puffed up and golden brown.
    4. Serve immediately.

    (Recipe by Abigail Donnelly)

    (Makes 12)

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