Breakfast in Office: Tuna and ciabatta sandwich and more

Tuna and ciabatta sandwich

Method

Cut ciabatta bread into half and toast on both sides. Mix 1 tbsp low-fat butter, ½ tsp chopped dill and 10ml lemon juice into a smooth paste. Apply to bread. Add tuna slices and sprinkle a pinch of crushed pepper.

Rahis Khan, executive chef, The Metropolitan Hotel & Spa

Goodness factor

Wheat bread delivers complex carbs and tuna good fats early in the morning for a great start to the day.

Kavita Devgan

Cheese and fruit sandwich.

Cheese and fruit sandwich

Method

Add hung curd to 20g honey, 5g chopped mint, 1tbsp strawberry jam and whisk to a smooth consistency. To 2/3rd of this, add chopped fruits. Spread a slice of bread and add the remaining 1/3 paste with cheese slice . Serve as sandwich.

Rahis Khan, Executive Chef, The Metropolitan Hotel & Spa

Goodness factor

Yoghurt and fruits go well together and this breakfast provides the necessary protein and calcium along with substantial fibre and nutrients too.

Kavita Devgan

Taaragon omelette.

Taaragon omelette

Method

Make an omelette with 2 eggs, salt and pepper, add fresh shredded 20g spinach, 20g sun-fresh tarragon and 10ml skimmed milk. Place on pasta plate, put two egg yolks on top and sprinkle 10g of parmesan cheese. Bake till the cheese melts and attains light brown colour.

Rahis Khan, Executive Chef, The Metropolitan Hotel & Spa

Goodness factor

Eggs deliver very high protein, good fats and high fibre and nutrients.

Kavita Devgan

Neapolitan omelette.

Neapolitan omelette

Method

Mix 2 eggs with 5g tomato puree, fresh herbs, 10g cooked spaghetti, 10g parmesan and salt-pepper and stir to combine. Pour in a frying pan, cover and cook both sides until nicely browned.

Rahis Khan, Executive Chef, The Metropolitan Hotel & Spa

Goodness factor

One egg delivers 6g protein, only 70 calories, and almost every vitamin and mineral our body needs, besides hard-to-find selenium and choline.

Kavita Devgan

Berry yoghurt bake

Method

Place 2 eggs, 10g honey, 20g yoghurt, 5ml vanilla extract and 50g corn flour in a bowl, then whisk together until smooth. Lace half the berries in the base of a 23cm baking dish and top with the yoghurt mixture. Sprinkle the remaining berries over top, bake for 20 minutes in a preheated oven.

Rahis Khan, Executive Chef, The Metropolitan Hotel & Spa

Goodness factor

It is a delicious low cal, high protein and antioxidants dish.

Kavita Devgan