9Round Point Cook

👏🏼👏🏼 A big congratulations to Rajesh who is our Member of the month for October.

Rajesh is a top guy, always polite and respectful to everyone around him and always with a gig smile on his dial!☺️ He is 100% committed to his training, showing amazing consistency and working his butt off at every session

Keep up the great work legend

Our studio will be closed on Tuesday, November 7th for the race that stops the nation! 🏇🏻🏆
We apologise for any inconvenience caused, we will be back to normal hours on Wednesday 💪

Get this in your hungry belly! 😋😋

This healthy vegetable frittata is packed with roasted vegetables and is super easy to make. It’s a great recipe to add to your breakfast or brunch menu and is equally perfect for meal prep.

Ingredients
1 red onion chopped
2 bell peppers chopped (one red, one orange)
1 yellow bell pepper chopped
1 small zucchini chopped
2 cloves crushed garlic
15 ml avocado oil
kosher salt and black pepper
12 pastured eggs
60 ml whole milk organic
60 g goat cheese
25 g sliced scallions

Instructions

Pre-heat oven to 210 degrees.
Grease a 9×13" baking pan with butter, coconut oil or cooking spray.

Place chopped onion, peppers, zucchini, garlic in a large bowl. Drizzle with avocado oil and season with salt and pepper. Toss everything together and transfer the veggies onto a rimmed baking sheet. Bake for 30 minutes, flipping the vegetables half way through

Remove veggies from the oven and allow to cool. Reduce cooking temperature to 350 degrees farenheit.
Meanwhile, in a large bowl, whisk together eggs, milk, salt and pepper.

Add cooled veggies to the egg mixture and transfer into prepared pan and top with dots of goats cheese and sliced scallions.

Pop in the oven and bake for 30 minutes or until the eggs have puffed up and are set through the center. Serve and enjoy!

Source: www.cleananddelicious.com

❤️🖤 "Fitness is better with your better half" ❤️🖤
We love the vibe and support that Lucas and Raquel bring to each other and our 9Round crew! 🫶🏻