A breakfast of Champions!

I was up and atom this morning with a new determination to clean up my diet a bit more since it had faltered a few times over the last week.

So with a renewed enthusiasm, and a double training session scheduled this morning I put together my nut based muesli fresh strawberries, blueberries, dollop of yoghurt and Udos Oil.

But with only a half hour window to eat between training sessions what could I prepare to fuel myself for some serious weights later that will be easy to stomach, full of protein and vitamins and minerals?

Ooooooh yeah. Only one thing I could think of: A Super Omelette!



  • 8 Grape Tomatoes quartered
  • 6 Asparagus Spears quartered
  • A handful of chopped baby spinach leaves with stalks removed
  • 4 eggs
  • 1/4 Cup Milk
  • Salt and Pepper to season (optional)
  • Avocado to garnish (optional)
  1. Spray a non stick frypan with olive oil and heat and soften asparagus spears over a medium heat. Salt if desired and then remove from heat.
  2. Mix Eggs, milk, salt and pepper together then Blend in spinach and asparagus.
  3. Pour the mixture into the pan and cook over a medium-low heat until edges can be lifted with a spatula.
  4. Sprinkle the quartered tomatoes evenly over the top and cook for a further 3-4 minutes until omelette is cooked through with no runny egg on top.
  5. Remove from pan and garnish with fresh avocado slices.
  6. Eat and enjoy!