Saturday, 8 December 2012

Day 4 of 7 of our Get Healthier Campaign

Breakfast - not your usual Omelette

we typically eat more brunch style on a Saturday as Togo teaches a spin class first thing. Of course he is starving afterwards and needs some good protein after exercise so today we are having a veggie laden omelette or what we call the killer frittata.

  • 1 clove garlic
  • 1 tablespoons coconut oil
  • Pinch of sea salt
  • 1 chili- ( to taste)
  • 1 red and 1 yellow pepper
  • 5-6 mushrooms
  • 1 large tomato
  • 1 red onion
  • 1 large courgette
  • 2 handfuls raw spinach or rocket
  • 4 eggs beaten
  • oregano, mixed herbs, pepper to taste
  • 1/4 cup goats cheese ( optional)
  • 3-4 leaves fresh basil ( optional)
  • 1 avo ( optional)
  • Chili flakes ( optional)
  • Extra virgin olive oil

1.    Warm coconut oil in pan  and add chopped onion, garlic and chili ( if using) and sauté for 1 min.
2.    In the meantime, wash all remaining vegetables and cut into small cubes.
3.    Add all vegetables ( except spinach leaves) and rest of the seasoning, then sauté for about 2-3 minutes. You don't want to overcook it (vegetables must still be fairly crunchy.)
4.    Add beaten eggs to vegetable mixture.
5.    Add goats cheese on top and cook until egg is firm and cheese in melted. (Depending on size of pan you may need to place under grill for a few minutes if its not firming up)
6.    Remove from pan add slices of avo on top, fresh spinach and fresh basil (if using) and extra chili flakes if you fancy something a little spicy. Drizzle with olive oil.
7.    Serve and enjoy.

We would love to hear your feedback so let us know if you try this what you think in the comments below.

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