Vege 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

Coconut Oil

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

  1. Separate egg whites from egg yolks and whisk whites until they form a soft peak and then fold through yolks.
  2. Add all chopped vegetables 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 toast (if allowed) and top with diced avocado, sea salt and pepper to serve.

MALE

65-75KG

75-85KG

85-95KG

95-105KG

105-135KG

135KG +

Eggs

222334

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

222223

Avocado

30g

40g

40g

40g

40g

50g

Coconut Oil

1 tsp

1 tsp

1 tsp

2 tsp

2 tsp

2 tsp