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

  1. Whisk eggs briskly with a fork until mixed well.
  2. Add chopped spinach and thyme to egg mixture then gently stir.
  3. Put butter or oil in a pan over a medium to high heat.
  4. Pour omelette mix into pan and cook until it begins to set and brown.
  5. Either flip or place under the grill of an oven to get the top side brown.
  6. Place omelette on plate and top with diced avocado, sea salt, pepper and a dash of chilli sauce to serve.

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