THE FASTER 800

Husband-and-wife team Dr Michael Mosley and Dr Clare Bailey are back with a quick, tasty spin on their bestselling weight-loss plan

One of our favourite recipes. The jalapeño peppers make the omelette sing. Enjoy it as a flavourful breakfast or have it for lunch with half a plateful of green and coloured salad.

4 large eggs

20g Parmesan, finely grated

Heat the oil in a nonstick frying pan, add the onion and gently fry over a low-medium heat for 2-3 minutes, or until softened, stirring occasionally. Stir in the jalapeño peppers and spinach and cook for a further 1-2 minutes, until heated through.

Meanwhile, whisk the eggs in a small bowl and season with ground black pepper. Pour into the pan and leave to cook for a few seconds.

Using a wooden spoon, draw the egg in from the sides of the pan towards the centre and let the uncooked egg run to fill its place. Cook for 2 minutes until almost set, then sprinkle with the Parmesan and cook for a further 1-2 minutes, or until melted.

Fold the omelette in the pan, then cut in half and divide between two plates.

You will need a pan with a diameter of around 20cm. If you only have a larger frying pan, double the ingredients and save half the omelette for the following day. Reheat gently in the microwave or serve cold.

LENTIL, COURGETTE, FETA AND BEETROOT SALAD We try to slip lentils into meals where we can, as they are such a great source of fibre and nutrients. They also help to keep you ‘regular’, which can be a challenge on fasting days! Tinned or from pouches are fine. Also makes a fab packed lunch.

beginning to brown. You don’t want them to go too soft.

Tip the courgettes into a large bowl and leave to cool for about 15 minutes.

Add the lentils, beetroot and salad leaves to the cooked courgettes, season with a little salt and lots of freshly ground black pepper. Drizzle with the extra virgin olive oil and lemon juice or balsamic vinegar and toss together.

Divide the salad between two shallow bowls, season with a little more black pepper and serve topped with the feta.

COOK’S TIP

Cooked beetroot seasoned with mild malt vinegar works well in this recipe – the kind you find in the fruit and veg department of the supermarket, rather than the vinegar-heavy pickled beetroot sold in jars.