Monday Meal 2: Omelette, butternut squash and broccoli
Every week you get to see what I eat on Monday. I feel this is a great way for clients to see what a nutritious yet easy meal is. All the meals I add on Monday are easy to make and have a lot of vitamins and minerals. This week I have gone for an omelette. Therefore if you’re a client of mine and I inspire you to make something similar. I know that the meals you make at home are going to be in line with your goals. Which as a result will help you with the training I put you through. Otherwise if you are someone who wants new easy meals to try. Feel free to brows and add your comments.
Ingredients
Omelette:
3 eggs, 2 spring onions, 1/4 pepper and a sprinkle of cheese
Vegetables:
1/4 of a broccoli head and butternut squash
Fats:
Olive oil for roasting and coconut oil for the omelette.
Method
Butternut Squash:
Firstly you have to cut the butternut squash and empty the pulp. Cut it in half to empty the pulp then put it into workable 1.5 inch slices to make it easier to take the skin off. Once skinned and cubed you can put it in a bowl with olive oil, ground pepper and a pinch of salt. Shake the bowl so the oil covered the butternut squash. Then place the contents on a roasting tray and cook for 40 minutes at 175 celsius.
Broccoli:
Cut the amount that you want of the head and wash under cold water. Then place the head in the top of the steamer for the time when you want to put it on. Usually I put the steamer on to boil 15 minutes before the squash is done. This gives it enough time to heat up on the hob and cook. Remember only steam for 9 minutes on a simmering heat. So that you don’t over cook the vegetables.
Omelette:
Cut up two spring onions and 1/4 of red or yellow pepper into small pieces. Beat 3 eggs together, then mix the veg and the eggs together. You can have less eggs if you want, it all depends on your preference. So at this point your squash should be ready to come out and your vegetables should be waiting in the steamer with the heat off.
Use the teaspoon of coconut oil and then put the mixture in the pan on a low heat. Cook slowly so that it doesn’t burn. Add the amount of cheese you want and let it melt before folding the omelette over.
Finish:
Place the omelette and veg on a plate and enjoy your meal. If you have left overs they are good for next days lunch. As a mobile personal training fanatic in Windsor who is always on the go. I feel that having a lunch that is nutritiously dense is a great way to keep my energy levels up and my body healthy.