This Is The Perfect Breakfast To Have In January… According To a Nutritionist

We never thought we'd see the day but... We're actually getting sick of chocolate.

We're in that strange interim between Christmas and New Year, when we've been eating pure shite but we're not quite ready to jump back on the fitness wagon just yet. (I mean - it would be a waste of leftovers!)

So the perfect remedy? Start planning for your January health kick - with a view to starting next week.

With that in mind we've rooted out the perfect breakfast to have in January according to a nutritionist.

Vicki Shanta Retelny told Women's Health:

The key to weight loss—at breakfast, or any other meal of the day—is keeping an eye on calories and playing a bit with your portions of carbs, protein, and fat. Ideally, breakfast should be about 300 to 400 calories and a bit lighter on carbs (think: less than 50 grams).

So what does she recommend?

Tomato Basil Avocado Egg Muffins

Ingredients 6 large whole eggs 1/4 cup grated Parmesan cheese pinch of salt and black pepper 4 large basil leaves, julienned 1 Roma tomato, thinly sliced 1/4 avocado, sliced

Directions Preheat oven to 350 degrees. Whisk eggs in a small bowl with cheese, salt, and pepper. Pour into muffin pan, filling each one almost to the top. Place in the oven for about 20 minutes. Check after 15 minutes and remove when muffins are browned and cooked through. The eggs will rise in the tins as they bake. Turn them out onto a cooling rack. Allow to cook for a minute. Place on a plate and top each one with a tomato slice, bits of basil, and a slice of avocado. If desired, add a dash of grated cheese on top.

Nutrition Information (per serving): Calories: 251, Total Fat: 17.4 g, Saturated Fat: 6.5 g, Cholesterol: 385 mg, Sodium: 320 mg, Carbohydrates: 6 g, Dietary Fiber: 1.9 g, Protein: 19.7 g

This is warm, satisfying, and will keep you going all morning. We're looking forward to it. But first, just ONE more fry up.