• 4 eggs
• 3/4 cup cooked chopped spinach (1 pkg. of frozen spinach)
• 1/4 cup chopped fresh parsley or cilantro
• 1/4 tsp. sea salt
• 1/2 tsp. chopped garlic
• 1 tbs. margarine
• 4 chopped green onions
• 1 tbs. chopped hazelnuts, walnuts or sesame seeds

 

Beat eggs. Combine with spinach (make sure it’s well squeezed first!), parsley or cilantro, garlic and sea salt. Sauté the green onions in a medium oven proof frying pan, using the margarine. When the onions are slightly wilted, add the egg mix. Cook over a high heat until the egg starts to set up, shaking constantly to prevent burning. Finish under a broiler for several minutes. Top with the chopped nuts. Makes 2 servings.

Cal 263

Carb 10g 15%

Pro 18g 28%

Fat 18g 57%

Breakfast #1: Served with 1 cup hash browns, 2 slices turkey bacon and a 12 oz. glass of skim milk:

Blocks 5

Cal 570

Carb 50 39%

Pro 39 30%

Fat 20 31%

Breakfast #2: Served with a glass of tomato drink and a 12 oz. glass of skim milk:

Blocks 5

Cal 530

Carb 50 41%

Pro 34 28%

Fat 18 30%

Š

3 cups cooked spinach spaghetti
4 eggs
1 cup broccoli florets
4 tbs. Parmesan cheese
1 1/2 oz. protein powder
2 tbs. fresh chopped parsley
2 tbs. fresh chopped basil
1 tbs. butter
1 tsp. freshly ground pepper
pinch salt

Boil the pasta and steam the broccoli. Place the cooked, drained spaghetti in a bowl. Mix in the broccoli, parsley, basil, salt, pepper, protein powder and butter. When the butter is melted, stir in the cheese. While the mixture cools, stir occasionally. Beat the eggs, then add to the pasta. Spray a nonstick skillet with cooking spray, stir the spaghetti once more, then pour mixture into the skillet. Cook over medium-high heat. When the egg starts to firm up, flip the omelet. Serves 4 

Blocks 3�

Calories 310

Carb 27 38%

Protein 23 33%

Fat 10 29%