I’ve personally found breakfast the hardest when switching to the slow carb (4HB) diet. I love my muesli, yoghurt and fresh fruit every morning, plus it keeps me full till at least 10am without fail.

Cooking a hot breakfast every morning just seems like too much effort for me so I’ve found a way to take some of hassle out of the morning routine.

First of all, look for cartons of egg whites from your local supermarket. You get get them either fresh or in frozen packets. I have’t been able to tell the difference between the two at all.

This makes any egg white omelette or scrambled egg whites so much easier! Plus there’s no wastage of yokes.

Second, pre-prepare your veggies and beans. Every few days, usually when I’m cooking dinner, I’ll chop up some shallots, carrots, capsicum and mix with a tin of rinsed kidney or black beans. Fry it all up till the beans are crispy and the veggies are cooked and keep in fridge.

All you need to do in the morning is grab a scoop of veggies and pour in some egg whites are you’re good to go!

This is my little omelette that I make on weekends. The trick here is to pour in the egg whites into a small pan on medium heat. Wait to you see the bottom of the omelette turn white and forms a nice base. Then pop the veggies on top of the egg whites and wait for the edges to start coming away from the pan or when the sides of the omelette are cooked. Then place the pan under a high grill to finish off the top. That way it’s perfectly cooked from both sides.