A handful of salad leaves on the side will not make your omelette high-fibre; repeat after me! Today I’m sharing how to actually give this sort of meal a fibre boost (whilst recreating one of my favourite omelette recipes). You can use this formula to transform any high-protein meal so it also meets your fibre needs!
INGREDIENTS
Omelette:
Eggs
Halloumi
Fresh herbs (I used a mix of parsley and dill)
Salad:
Rocket
Chickpeas (pre-cooked – I used jumbo)
Pumpkin seeds
Flaked almonds
Extra-virgin olive oil
Lemon juice
Fennel
TIPS & NOTES
This comes together really quickly so I don’t have many notes here. If you want to make this slightly more weight loss friendly, I would recommend that instead of using three whole eggs per omelette, instead you use one whole egg and two to three egg whites. This means you get the same sort of volume for less calories and even more protein.
This version has 40g of protein and 9g of fibre per serving. If you want to prep this ahead of time, simply mix the omelette and refrigerate it. And for the salad, just keep the rocket leaves separate.
Herby Halloumi Omelette & Fennel Chickpea Salad
A delicious omelette paired with a fragrant salad
Ingredients
- 10g (1 dessert spoon) of extra-virgin olive oil (+ extra for cooking)
- 125g (approx. 1/2 a medium bulb) of fennel (very finely sliced)
- 10g of fresh parsley (large stems removed, finely chopped)
- 5g of fresh dill (large stems removed, finely chopped)
- 30g of rocket leaves
- Juice of 1/2 a lemon
- 15g of flaked almonds
- 15g of pumpkin seeds
- 150g of high-quality chickpeas
- 6 eggs
- 80g of halloumi (grated)
- Salt and pepper to taste
Directions
- Lightly toast the pumpkin seeds and almond flakes in a small saucepan on a very low heat (this should take 5-7 mins)
- Combine the 10g of extra-virgin olive oil with the lemon juice and a pinch of salt and pepper to make the dressing
- Add the rocket, fennel, chickpeas, 1/3 of the parsley, pumpkin seeds and flaked almonds to a bowl and toss together
- Whisk together the eggs with a pinch of salt and pepper, then fold in the dill and remaining parsley
- Warm up a large non-stick frying pan over a medium heat, spray or evenly drizzle a little oil and then add half of the egg mixture (gently tilt the pan to ensure the omelette spreads evenly), then sprinkle over half of the halloumi
- After around 5 minutes, as the top of the omelette has just set, fold and continue to cook for another couple of minutes
- Repeat with the second omelette
- Drizzle the dressing over the salad, toss to combine and serve alongside each omelette
Let me know if you try this combination!
But First, Food 
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