SmarterFitter Daily

More like a huge pile of veggies on a puddle of cooked egg, but whatever. I am just loving the combination of ricotta and butternut squash lately. I roasted the butternut squash with lots of red onion and garlic, plus sage, chilli flakes, salt and pepper. Added the broccoli to the roasting tin at the end. Then it all went into a non-stick pan - poured in the egg, swirled it around, dotted it with ricotta and stuck it under the grill for a couple minutes. Amazeville.

Vegetable revelation: you can roast butternut squash with the skin on (the skin becomes soft and perfectly edible after roasting). Life just got simpler. 

I'm loving this lately: I saute the cabbage and carrots with onion and caraway. Top with a poached egg and a sprinkle of paprika. Serve with toast, avocado and giardiniera. Comfort food.

Ideal Saturday morning.

A lunch of "P"'s! And my idea of comfort food, and as I was having an unusually stressful day, this lunch really hit the spot (the spot that needed cuddles).

A worthwhile use of the first asparagus of the season.

&My new favourite omelet? Maybe. Here's the gist: sauteed red onion, cauliflower, garlic and peas with lemon zest, parsley and mint. Pour in the egg and swirl it around. Top with feta. Put under the broiler / grill for a few minutes. Service with more parsley and mint, rocket, avocado, sourdough toast and a lemon wedge. Rocked my world!

Oh yeah, this omelet is open-faced.

Adapted from my recipe for Cauliflower and Broccoli Omelet with Feta and Parsley.

The egg was from Gloria Nicol's chickens, and the bread is Azelia's sourdough. Doesn't get better than this. On the side: grilled tomato with feta; rocket salad.