Vege Omelette
Ingredients
- Coconut Oi
- Diced Avocado
- Free Range Eggs
- ¼ to ½ a Small Diced Onion
- 1 - 2 Cups Finely Chopped Spinach
- 3 – 4 Washed Chopped Cherry Tomatoes
- 3 – 4 Washed Chopped Button Mushroom
- ½ - 1 Small Washed Chopped Capsicum
- 1 – 2 Sprigs Finely Chopped Fresh Thyme
- Pinch Sea Salt
- Pinch Pepper
- 2 slices Multigrain or Gluten Free Toast
Method
- Separate egg whites from egg yolks and whisk whites until they form a soft peak and then fold through yolks.
- Add all chopped vegetables 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 toast (if allowed) and top with diced avocado, sea salt and pepper to serve.
Additional info
MALE | 65-75KG | 75-85KG | 85-95KG | 95-105KG | 105-135KG | 135KG + |
Eggs | 2 | 2 | 2 | 3 | 3 | 4 |
Avocado | 30g | 40g | 50g | 60g | 60g | 60g |
Coconut Oil | 3 tsp | 3 tsp | 3 tsp | 3 tsp | 3 tsp | 3 tsp |
FEMALE | Up to 65KG | 65-75KG | 75-85KG | 85-95KG | 95-120KG | 120KG + |
Eggs | 2 | 2 | 2 | 2 | 2 | 3 |
Avocado | 30g | 40g | 40g | 40g | 40g | 50g |
Coconut Oil | 1 tsp | 1 tsp | 1 tsp | 2 tsp | 2 tsp | 2 tsp |
