(CrossFit Attitude Crew at CFX)
WOD
For time:
30 HSPU
40 Pullups
50 KB swings 24/16
60 Situps
70 Burpees
Vegetable and Nut Omelette
Ingredients
1½ cups pumpkin, diced
2/3 cup eggplant, diced
1 medium sized tomato, diced
3 whole egg
4 walnut halves chopped
1 tbs sunflower seeds
Salt and pepper
Dash of water
Instructions
Boil diced pumpkin in a pan until nearly cooked, place eggplant into the pan and continue to boil
for 2-3 minutes or until pumpkin and eggplant are both cooked. In a bowl, beat together the eggs with a dash of water and some salt and pepper. Heat frying pan lined with baking paper. Place the pumpkin, eggplant, tomato, walnuts and sunflower seeds onto the baking paper and poor the egg mixture over the top. When the bottom of the omelette is cooked, turn the mixture over by placing another sheet of baking paper to the side and flipping the mixture onto it, then transfer back into the heated frying pan and cook for an extra 2-3 minutes, or until browned on the bottom.
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