RHIANNON LAMBERT’S PIZZA OMELETTE RECIPE

Rhiannon Lambert is a Nutritionist specialising in weight management, eating disorders and sports nutrition. She is the founder of Rhitrition, a leading Harley Street private clinic and author of Re-Nourish: A Simple Way To Eat Well.

Registered with the Association for Nutrition (AFN), Rhiannon obtained a first-class Bachelor (BSc) degree in Nutrition and Health and a Master’s (MSc) degree in Obesity, Risks and Prevention. She is also a Master Practitioner in Eating Disorders and Obesity having obtained a Diploma approved by The British Psychological Society (BPS) from The National Centre For Eating Disorders. Her qualified approach to nutrition and total dedication to her clients’ needs has seen Rhiannon work with some of the world’s most influential people.

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SERVES 2

5 medium eggs

1⁄4 tsp ground turmeric (optional)

1⁄2 tsp chilli flakes

1 tbsp olive oil

80g roasted vegetables (about 1 aubergine or 1 courgette or 1–2 peppers)

60g tuna or salmon, flaked (fresh or tinned)

30g mozzarella, torn

handful of cooked kale or raw spinach leaves

4 sun-dried tomatoes, chopped

salt and black pepper

Preheat the oven to 180°C fan/200°C/400°F/gas mark 6.

Whisk the eggs in a small bowl with the turmeric and chilli flakes and season with salt and pepper.

Heat the oil in a medium ovenproof frying pan over a low heat. Pour in the eggs, swirl around the pan, and then leave to cook over a low heat for 5 minutes. Transfer to the preheated oven and cook for 2–3 minutes until the top starts to brown.

Remove from the oven, scatter over your toppings and return to the oven for another 3 minutes until the cheese has melted and the top of the omelette is set.

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