Healthy Brunch: Mushroom Omelette

Hi folks!

Since the MBA is over I’ve been focusing on my health and nutrition again! Even though the MBA was an amazing journey, I was absurdly exhausted after all the deadlines, workload and trips to Europe. Right now, especially with the new year just starting, I feel it’s the perfect timing to reconnect with myself, to find balance and most importantly to boost my self-confidence. In order to achieve my goals, I decided to do the Kayla Itsines programme again. I remember feeling fearless and balanced when I did it for the first time in 2015.

My standard breakfast used to be yogurt with fruit or porridge, however as I am trying to avoid dairy, I have started a quest for healthier alternatives. Kayla often recommends omelettes for breakfast as eggs are a great source of protein and healthy fat. Moreover, eggs are not only versatile but also super easy to cook.

This recipe is very easy and healthy, but I have to admit that I wasn’t the cooker 😉

Ingredients (serves 2):

  • 6 eggs
  • 4 mushrooms
  • 6 cherry tomatoes
  • Half of a red onion
  • Pinch of salt and black pepper


  1. Dice the mushrooms, tomatoes, and red onion and save aside.
  2. In a separate bowl, mix the eggs and add a pitch of salt and black pepper.
  3. Saute the mushrooms with a little of olive oil until soft.  Add the red onion and tomatoes. Stir fried
  4. Serve with a green leaf mix and half avocado.

Stay beautiful,


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