I’ve been wanting to write more posts about nutrition for runners because it’s so important to properly fuel your body both pre and post run, but to be honest, I don’t get many chances to cook. However, last weekend I had no plans so I was finally able to make a real breakfast- as opposed to my usual cereal, fruit and coffee- and I thought I’d share it with y’all. (This is my first actual recipe post so bear with me!)
My sister likes to called loaded omelettes, bombelettes because they are ‘da bomb. So, in her honor, I’m naming my veggie packed omelette from last weekend the veggie bombelette. This recipe is super easy and paired with some whole grain toast, will give you a great nutritional meal to start off your day.
The ingredients are simple:
- 2 egg whites- some people buy the egg whites in the carton but I like to use actual eggs and separate the whites and yolk on my own
- A dash of low-fat milk
- Part skim shredded mozzarella cheese- I used the low fat kind
- Assorted bell peppers sliced thin
- Broccoli- try to cut it small so it doesn’t get to cumbersome with the egg
- Red onion- sliced thinly
- Seasoning to taste
The steps are also easy. After separating your egg whites, I like to add a dash of milk (who doesn’t need more calcium?) and after chopping up your veggies, spray a frying pan with fat-free cooking spray so nothing sticks to the pan. Then, add your veggies so they can roast a little before adding the egg. Once the veggies are a little softer, pour the egg white mixture over the veggies and swish it around the pan so it’s evenly distributed. Turn the heat down to medium/medium-high. Sprinkle some cheese onto the egg and then fold the egg over to make an omelette. I failed on this part a bit so mine turned into more of a veggie scramble, but that’s fine too.
The protein and calcium you get from eggs is so important for your muscles for running and the veggies add fiber which is packed with health benefits. This is probably too much to eat before a morning run but is perfect for some post-run nutrition. I hope you enjoy, bon appetit!