Spinach, mushroom & potato vaji

Such a easy recipe to do, you can try any time, breakfast, lunch or dinner .

Ingredients:

Half onion

80g spinach

2 flat mushrooms/ any mushroom

1 potato

1 tsp curry powder

30ml olive oil

10 ml Soy sauce

1 clove of garlic

1 green chilli (optional)

Seasoning

Description:

Sauté the onion

Add potato 🥔

Add the mushrooms

Add chilli 🌶

Then the curry powder

Garlic

Cook all ingredients till soft then add a dash of soy sauce

When all the ingredients are cooked add the seasoning and spinach and sauté little bit

Present on a toast or side dish

Conor McGregor’s diet revealed: See inside his fridge and what ‘The Notorious’ will be eating (“Eat clean”)

His coach John Kavanagh posted a picture of the fridge in the Las Vegas Mansion where they are training

BY COLIN BRENNAN

13:30, 15 AUG 2016UPDATED13:31, 15 AUG 2016

Conor McGregor’s “Eat clean” diet revealed: See inside his fridge and what ‘The Notorious’ will be eating(Image: @John_Kavanagh)

Conor McGregor takes on Nate Diaz in a highly anticipated rematch this weekend.

The Dubliner will be desperate to beat Diaz after tasting his first UFC defeat to him earlier this year.

Ahead of the bout, we look at The Notorious’ “Eat clean” diet.

His coach John Kavanagh previously posted a picture of the fridge in a Las Vegas Mansion where McGregor’s team were preparing the 26-year-old Dubliner for his fight with Jose Aldo last year.

Their fridge holds salmon, chicken, steak, fruit and veg.

Kavanagh said: “That’s what a fridge looks like for a bunch of smart primates. Salmon, chicken, steak, fruit and veg. That’s it.

“If you think we’ve bread in this house then you’ve not been paying attention.”

“I don’t eat takeaways. I don’t eat none of that stuff.

“I just try to eat clean.

“I have a sweet tooth — that would be where I’d put on some weight out of fighting is somebody brings in a pack of cakes and coffee.

“But the majority, I’ll eat good-quality meats, good-quality greens, good-quality carbohydrates like sweet potato and butternut squash, and that is it.”

Spinach & cheese Omelete

Ingredients

• 4 cups baby spinach, rinsed

• Salt and pepper, to taste

• 4 large eggs

• 2 teaspoons grape seed oil, divided

• 2 ounces cheese, divided

• 2 tablespoons chopped scallions, chives or flat-leaf parsley, divided

Preparation

1. In a saucepan with a lid, add ¼ cup of cold water, a pinch of salt, and the baby spinach. Cover and cook over medium-high heat until the spinach has wilted, about 1 to 2 minutes. Drain and squeeze out as much water and you can. Set aside.

2. In a medium bowl, whisk together the eggs with 1 tablespoon of water, salt, and pepper to taste.

3. Heat the oil in small non-stick skillet over medium heat. Add half the eggs and cook without stirring until the eggs begin to set.

4. Using a rubber spatula, lift the edges of the omelet and tilt the pan so the uncooked eggs flow to the edges the pan and underneath the omelet.

5. Sprinkle one side of the omelet with half the amount of cheese, wilted spinach, and scallions. Fold the un-topped side of the omelet over the cheesy side. Cook until the inside of the omelet has set and cheese is beginning to melt, about 1 minute.

6. Remove from pan. Make another omelet in the same way with the remaining eggs, spinach, cheese, and scallions. Serve with a piece of toast.