Top 3 Lean Breakfast Recipes

Top 3 Lean Breakfast Recipes

Omelette with asparagus, courgette, chicken and feta


  • 80g asparagus
  • 100g courgette
  • 110g cooked chicken, shredded
  • 1 lemon
  • 2 eggs
  • 2 egg white
  • 40g feta cheese
  • 5g coconut oil
  • Handful of chopped parsley


Cut the asparagus into finger-length pieces and use a peeler to create ribbons of courgette. Heat a non-stick pan over a high heat and cook the asparagus in coconut oil.

Place in a bowl with the courgette ribbons shredded cooked chicken (seasoned with salt and pepper), a squeeze of lemon and fresh chopped parsley. Mix together the eggs and egg white in a bowl. Heat a non-stick pan to a medium heat and pour in the egg mix. Allow it to cook until you can move it off the bottom of the pan. Once cooked turn out onto a plate. Serve your omelette topped with warm asparagus, courgette and chicken and crumble over the feta cheese

Protein Pancakes


  • 1 1/2 cups old-fashioned oats
  • 3 1/2 tbsp vanilla whey protein powder
  • 1 ripe banana mashed
  • 1/2 cup fat-free cottage cheese
  • 1/4 cup milk 6. 2 egg whites dash cinnamon 8. extra banana slices and honey for topping
  • Dash cinnamon
  • Extra banana slices and honey for topping


Place everything in a blender and blend into a smooth batter. If the batter seems too thick, add a tablespoon or two of milk. Heat a griddle over medium-high heat and spray with cooking spray. Pour about 1/4 cup of batter at a time on the griddle. Cook for several minutes until the batter starts to bubble, flip and cook for several more minutes until golden and cooked through.

Portobello eggs benedict with avocado hollandaise


  • 2 Portobello mushroom cap, remove stem and scoop out the gills
  • 2 eggs
  • 2 cups spinach, chopped
  • 1/2 avocado
  • 2 tablespoon lemon juice
  • salt & pepper to taste


  • Preheat oven to 400 degrees F and line a baking sheet with foil
  • Crack eggs carefully into the Portobello mushroom caps, place on baking sheet and let bake for 20 minutes until egg white cooked through
  • In a blender add the avocado, lemon juice, 1/4 cup hot water and season with salt & pepper to taste, blend until smooth
  • Distribute the spinach amongst 2 plates, top with baked eggs in Portobello’s and spoon on 1/3 of the avocado hollandaise

I’d love to see some of your favourite breakfast recipes and to see how you mix up your meals so feel free to comment below with some of your own healthy recipes.

Alex Csompo is one of the leading fat loss specialists around the Warwickshire area. Using the latest fat burning methods and intensive exercise routines Alex has helped people from all over the Warwickshire area and world shed unwanted fat and learn to live a healthier lifestyle.