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Recipes
Spring Vegetable Omelette
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Circle
15
minutes
20
minutes
4
servings
Spring Vegetable Omelette
Breads
Maintenance , Active 1 , Active 2
225
Energy
(kcal)
14.34
Protein
(g)
8.94
Carbs
(g)
2.71
Total Sugar
(g)
14.60
Total Fat
(g)
6.69
Sat Fat
(g)
1.58
Fiber
(g)
384.10
Sodium
(mg)
Ingredients
4 Asparagus spears, sliced
1⁄2 cup broccoli florets
1⁄2 cup chopped capsicum
1⁄2 onion
1⁄2 cup sliced sweet potato
6 eggs
2 tablespoon water
1 1⁄2 teaspoon Chicken Stock
2 tablespoon butter
1⁄2 cup grated Parmesan cheese
Preparation
Place vegetables into a pan of boiling water and cook for 1 minute.
Drain, rinse under cold water then drain thoroughly.
Whisk eggs, water and Chicken Stock Powder in a large bowl.
Stir in vegetables and toss well.
Heat butter in a large frying pan over a moderate heat.
Pour in egg mixture.
Cook until the eggs are set but the top is still moist..
Sprinkle with cheese and place under a preheated grill.
Cook until golden then serve immediately cut into wedges.
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Pumpkin & Zucchini Couscous Salad
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Recipe Type
Breads
Desserts
Grills
Salads
Shakes
Soups
Dietary Requirements
Lacto-ovo vegetarian
Lacto-vegetarian
Ovo-vegetarian
Paleo
Pescetarian
Vegan
Vegetarian
Phase
Intensive
Transition
Maintenance
Stabilisation
Active 1
Active 2