Easy Egg and Avo Omelette
The items in the recipe that don’t have a measurement are detailed in the below weight bracket tables. Simply choose the measurements of ingredients for the current weight bracket you fall into.
Ingredients
- 2 Cups Finely Chopped Spinach
- Free Range Eggs
- 1 – 2 Sprigs Finely Chopped Fresh Thyme
- Grass Fed Butter or Coconut Oil
- Diced Avocado
- Pinch Sea Salt
- Pinch Pepper
- Chilli Sauce
Method
- Whisk eggs briskly with a fork until mixed well.
- Add chopped spinach and thyme to egg mixture then gently stir.
- Put butter or oil in a pan over a medium to high heat.
- Pour omelette mix into pan and cook until it begins to set and brown.
- Either flip or place under the grill of an oven to get the top side brown.
- Place omelette on plate and top with diced avocado, sea salt, pepper and a dash of chilli sauce to serve.
Additional info
MALE | 65-75KG | 75-85KG | 85-95KG | 95-105KG | 105-135KG | 135KG + |
Eggs | 2 | 3 | 3 | 3 | 3 | 4 |
Avocado | 40g | 40g | 40g | 50g | 50g | 60g |
Coconut Oil | 1 tsp | 1 tsp | 2 tsp | 2 tsp | 3 tsp | 3 tsp |
FEMALE | Up to 65KG | 65-75KG | 75-85KG | 85-95KG | 95-120KG | 120KG + |
Eggs | 2 | 2 | 2 | 2 | 2 | 2 |
Avocado | 30g | 40g | 40g | 40g | 40g | 40g |
Coconut Oil | 1 tsp | 1 tsp | 1 tsp | 2 tsp | 2 tsp | 2 tsp |
