Updated: Jan 28
This recipe is powerful! It looks simple and sounds simple because it is, however, the combination of eggs, butter, herbs, bacon and vegetables is devastatingly effective at boosting energy, providing sustenance and creating incredible flavours. Eggs in particular need special attention otherwise the yolks (the most nutritional part of the egg) cook for longer than they should thereby reducing the amazing effects of consuming them almost raw; they also become tasteless and dry which is enough to ruin any recipe; this is why the omelette must be cooked slowly on low heat for a short period of time. Bacon (free from nitrites and preservatives) is delicious due to its fat and salt content (which will naturally encourage you to drink more water), high in protein (which will stop you feeling hungry) and saturated fat (for sustenance); the asparagus wrapped inside each rasher adds crunch, water, fibre and flavour. The other ingredients such as butter and seasonings further contribute to flavour as well as being fantastic pre-drinks weapons against the potential ill-effects of alcohol consumption, and hangover cures. It is also a VERY CHEAP meal which can be easily tweaked to cater for more people.
Servings: 2-3 (1 per portion) Prep time: 5 mins
Cooking time: 30 mins
Total time: 35 mins
Recipe Cost: £5.50
Nutritional Content (per portion)
Total Fat: 35g
Saturated Fat: 15g
Total Carbohydrate: 2.5g
3 whole eggs + 2 whites
2 tbsp butter
1 tbsp fresh chives
A pinch of sea salt & black pepper
5-10 asparagus stalks
5-10 rashers of smoked streaky bacon
1 tbsp dried sage
A pinch of black pepper
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1. Preheat oven to gas mark 6/ 200C/ 400F.
2. Slice off the ends of the asparagus stalks (not the flower shaped tip!). Wrap one rasher of bacon around each asparagus stem then season with black pepper and sage.
3. Place the bacon-wrapped asparagus on a sheet of tin foil, into a baking tray and into the oven for 20 mins. Check regularly after the 15 minute mark to see if it is cooked properly.
4. Using a food processor, whisk or fork, whisk 3 whole eggs in a small bowl and whisk 2 egg whites in a separate small bowl. Spoon the whisked yolks into the whisked whites and whisk again until fluffy before seasoning with salt and pepper.
5. Add 1 tbsp butter to a non-stick frying pan on low heat until melted.
6. Spoon the eggs evenly around the pan and leave to cook on low heat for a few mins (maybe more depending on how hot the cooker you use is, keep cooking gently until the egg is cooked but not turning brown). Check the bottom using a soft baking spatula to see if the other tbsp of butter needs to be added to the pan beneath the cooked bottom layer of the omelette. Spread the butter around evenly, then cover the top of the omelette with a see-through lid in order to cook the top of the omelette for around 2 mins.
7. If you like the bottom of the omelette cooked more, simply remove the pan lid and turn the heat on high for another 30-60s before carefully flipping the entire batter in half. Add the roasted bacon and asparagus to the plate and chop the chives and sprinkle over the egg.
8. Consume within 3 days.
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ABOUT THE AUTHORS
Co-founder of 'The Evolved Way', and experienced personal trainer, Samson practices what he preaches. His own healthy lifestyle, which informs this site, is based on understanding the right way to eat and exercise, not excluding of course going out and enjoying life knowing you can still feel and look good.
John Maitland is the co-founder of 'The Evolved Way.’ A personal trainer with over 10 years’ experience, he has worked alongside a wide range of leading CEOs, entrepreneurs and medical professionals. John is a keen athlete and holds a black belt in Shaolin Kung fu. A fan of the great outdoors, he can often be found exploring the British countryside and mountains...or breaking pine boards with his fingers.