The key to a good pre-exam breakfast is to include protein and wholegrains. Avoid sugar. Don’t serve too much as the body needs to be focused on thinking, not digesting.
Ingredients
| 1 pinch | Salt |
| 1 | Egg (Main) |
| 1 Tbsp | Milk |
| 1 tsp | Parsley, chopped |
| 7 | Basil leaves, large ones, torn into smaller pieces |
| 1 Tbsp | Cheddar cheese, grated (or use jarlsberg or gruyere cheese) |
| 1 knob | Butter |
| 1 slice | Wholegrain bread |
| 1 to serve | Tomato relish, or tomato sauce. |
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Directions
- Using a fork, whisk together eggs, salt and milk in a bowl. Add herbs and whisk again just to combine.
- Heat a knob of butter in a small omelette pan (about 15-20cm diameter), swirling the butter so it coats the pan well.
- Pour in the egg mixture and cook over a medium heat.
- Pull the edges of the omelette into the centre every 20 seconds and tilt pan so that runny egg comes into contact with the pan.
- Once omelette is no longer runny, decrease heat to low and sprinkle cheese over omelette.
- Cook for another 30 seconds then serve on toast, with tomato relish or ketchup on the side if you like.
