No time to cook? What about this quick and easy Omelette?

So I am absolutely exhilarated and exhausted! This morning I organised a big event at my gym CrossFit Cork which was a total success. It was a Morning Rave as a fundraiser called Rave and Shine Cork. The aim of the event was to facilitate some craziness, allow people let lose, dance and have fun in a sober, safe environment full of joy and positive energy. Everyone who attended floated off to work and hopefully spread the love to everyone they met today. More on this in a future post! Click here to see lots of info and pictures from the day.

So this evening I wanted something quick and easy to prepare that would be tasty and nutritious. This is an ideal meal when you are really pushed for time and want food NOW! 

I always keep eggs in the house. You just can't go wrong with them. They are by far the cheapest, most nutritious and versatile source of protein you can get. I go through about 24 eggs a week! I always buy free range, organic eggs (€1.99 for 6 in Dunnes Stores or source from your local farmer)

Chop garlic, courgette and spring onions and saute in a pan.

Preparation time:
2-3 minutes
Cooking time:
3-5 minutes

Ingredients:
(serves 2)
1     clove of garlic (great for cold and flu season, it has antibacterial and antiviral properties)
1/2  organic courgette
2     organic spring onions
2     handfuls of organic spinach
6     Free range and organic eggs
1     tsp paprika
1     tsp Turmeric
1     chunk of Pecorino Sheep's cheese
Ground black pepper, chilli flakes and pink Himalayan crystal salt to taste.

(These ingredients can be modified to include whatever is left over in your fridge. I often add sweet potato chunks, left over meat, tomatoes, mozzarella etc.)

Add handfulls of spinach, tearing the leaves if they are large. Allow this to wilt slightly.

Method:
Chop garlic, courgette and spring onions and saute in a pan.
Add handfulls of spinach, tearing the leaves if they are large. Allow this to wilt slightly.
Beat eggs with spices and seasoning in a bowl and add to the pan at a low heat.
Cook until the egg is cooked at least 1/2 the way from the bottom.
Add small slices of the hard cheese to the top and finish cooking by placing the pan under the grill.


This recipe makes 2 servings. I usually eat one for dinner and keep one for breakfast the next morning. Simples! That's 2 meals made in under 10 minutes!


So let's check in on how this recipe holds up to my simple 3 item nutritional rule discussed here?

Mainly clean carbohydrates, ideally from vegetables? Check! (courgette, spring onion, spinach)
Palm size of ethically sourced protein? Check! (organic, free range eggs)
Thumb size of good fats? Small check! (cheese) Depending on your goals and allergies you could replace the cheese with coconut oil.

Add small slices of the hard cheese to the top 

Yes I did overcook half of it under the grill. I was checking Facebook (facepalm)

Simple, nutritious, versatile (eggs taste good with EVERYTHING so use up what's in the fridge), affordable and tasty meal. Chow down boys and girls! I'm off to bed. Zzzzz