Online Personal Trainer Breakfast Recipes - Spanish Eggs
Shopping & Ingredients List:
300g Butternut Squash, flesh diced
2 Garlic Cloves, minced
1 tsp Chilli Flakes
2 Red Chillies, finely chopped
½ Onion, diced
1 tbsp Coconut Oil
Salt & Pepper to own taste.
1. In a non-stick frying pan, over a medium heat, melt the coconut oil & add the onion. Fry until translucent & soft.
2. In a saucepan of hot slightly salty water add the butternut squash & bring to the boil. Then lower the heat & simmer for 5-10 mins until soft. Drain. Allow to cool.
3. In a large bowl whisk the eggs. Mix in the chillies, chilli flakes & garlic. Add a little pepper. Pour eggs into pan. Add the butternut squash. Cook & mix, so looks like scrambled eggs.
Macro info per serving