**Pic 1: Spinach, prosciutto, goat cheese omelette. Topped with fire-smoked salmon. Garnished with goat cheese and green onion.**
**Pic 2: Roasted and seasoned brussel sprouts and broccolini. Castelvetrano olives and pecan halves on the side.**
#OMAD
Here’s a breakdown of ingredients and macros. Carbs posted as net. All measurements in grams, rounded for convenience and ease of reading. Protein, carbs, and fat abbreviated.
* 100g Salmon
>18p, 0c, 4f, 117kcal
* 50g Prosciutto
>14p, 0c, 5f, 107.5kcal
* 50g Goat Cheese, Chevre
>9p, 2c, 12.5f, 160.5kcal
* 6 Eggs, large
>37.7p, 2.2c, 28.5f, 429kcal
* 50g Baby Spinach
>1.5p, 0.5c, 0f, 11.5kcal
* 100g Brussel Sprouts
>3p, 6c, 0f, 42kcal
* 100g Broccolini
>2p, 3c, 1f, 30kcal
* 50g Castelvetrano Olives
>0p, 2c, 10f, 100kcal
* 25g Pecan Halves
>2.3p, 1c, 18f, 172.8kcal
* 1 tsp Nutritional Yeast
>1.3p, 0.4c, 0.2f, 9.3kcal
* 1 Tbsp Butter
>0.1p, 0c, 11.5f, 101.8kcal
* 1 Tbsp Olive Oil
>0p, 0c, 13.5f, 119.3kcal
#Totals
**Calories: 1400.7
Protein: 88.8 grams (355.2kcal)
Carbohydrates: 17.3 grams (69.2kcal)
Fat: 104.3 grams (938.7kcal)**
I forgot to measure the green onions. Hopefully they didn’t have too much of an impact either way. This was an OMAD meal, but it would be easy to cut down to fit a different meal plan.
If anybody has any formatting tips, I would LOVE to hear them!
by 109thbead
2 Comments
I’d totally enjoy eating that!
I’m not able to edit my post so I’m including instructions in this comment.
Equipment:
* Kitchen scale
* Small bowl for weighing
* Veggie strainer for washing
* Cutting board
* Chefs knife
* Small-medium baking tray
* Giant frying pan
* Medium size mixing bowl
* Large plate
* Medium plate
* Fork
#Veggies
1.) Preheat oven to 450F
2.) Wash and cut brussel sprouts and broccolini. Weigh.
3.) Place on baking tray with limited to no overlap. Overlap makes them soggy. Mist with oil, or drizzle and rub to fully coat. Approximately 1/2 tablespoon of oil. Sprinkle spices of preference.
4.) Put in preheated oven at 450F for 20 minutes. Cooking times may vary, so keep an eye not to burn your broccolini tops.
5.) Weigh olives and pecans and plate, leaving room on the plate for the roasted veggies.
#Omelette
1.) Loosely and separately dice spinach, prosciutto, and goat cheese and set aside some of the goat cheese for garnishing.
2.) Whip eggs until yolk and white are combined.
3.) Heat pan on medium heat until you feel warmth in all areas of the pan holding your hand 6-8 inches above the pans surface.
4.) Use remaining 1/2 Tbsp of olive oil to coat the pan. Then add 3/4 Tbsp of butter. Turn down to lower temperature if the oil starts smoking lightly. Melt the butter bit don’t burn it. This will depend on your cook top and your pan.
5.) Poor in whipped eggs, carefully. If using all six eggs, make sure your pan is big enough before committing to pouring them all in at once. Add spinach.
6.) Aggitate pan to keep contents moving and lubricated in the oil and butter. When the eggs are about half solid on the very bottom, add the prosciutto, evenly distributing it like a pizza.
6.) Once you have a solid omelette foundation, flip. Have fun with this especially in a giant pan filled with six eggs. Good luck. Add the remaining 1/4 Tbsp of butter for lubrication.
7.) When the other side is solid, cooked to the moisture content you like your scrambled eggs, add the goat cheese you haven’t set aside for garnishing to the top, again evenly spread like a pizza. Once it starts to become tacky, shouldn’t take long at all, fold the omelette with the cheese inside.
8.) Plate the omelette, top with salmon and remaining goat cheese, garnish if you want.
#Meal comes together
1.) Remove veggies from oven, place on plate with olives and pecans. Turn off oven.
2.) Gather omelette plate.
3.) Feast!