Eggs are a fantastic source of quality protein, which is essential in pregnancy. They’re also full
of B vitamins that convert food into energy. Vary this omelette with toppings of your choice – broccoli, spinach, goat’s cheese, etc.
freshly ground black pepper
4–5 cherry tomatoes, halved
5–6 button mushrooms, thinly sliced
a handful of rocket
1 Beat the eggs and some ground black pepper in a bowl.
2 Place a non-stick pan over a medium heat, then pour in the egg mixture and swirl to coat the pan evenly. Allow the base of the omelette to firm slightly, then top with the tomatoes and mushrooms and cook to warm through.
3 When the omelette is cooked to your liking, remove it from the heat and scatter over the rocket. Serve immediately.
Extracted with permission from Clean & Lean Pregnancy Guide: The healthy way to exercise and eat before, during and after pregnancy, by James Duigan, with photography by Sebastian Roos and Charlie Richards. Published by Kyle Books and distributed in New Zealand by New Holland, $34.99.