Thursday, 10 March 2011

The AB Breakfast Omelette

I like to work out first thing in the morning. There are a few reasons for this: I haven't been awake long enough to talk myself out of going to the gym. My work hours are long and waiting until the end of the day means a very unproductive workout. And it's damn crowded in my gym after work.

Most days, I'm in the gym between 4 and 4:30am lifting big heavy weights, turbulence training, and endurance training. Not all on the same day, of course. After I'm done, I like to eat a good breakfast high in protein and unrefined carbs to refuel my body. I do this even on the days when I have to dash off to work.

To make life easier, I saute all my veggies Sunday night to get them ready for a week of breakfast-y consumption, and just keep them in the fridge. Here's what I cut up on masse:

1/2 or 1 onion, fine dice
1 sweet potato, fine dice
1 stalk of celery, fine dice
2-3 cloves of garlic, minced
250 (or so) grams of mushrooms, diced

Heat some olive oil in a pan and saute the veggies, starting with the top of the list and working your way from onions to mushrooms as each layer softens. Add a pinch of kosher salt to help flavour everything and help it soften. I like to add some paprika and chili powder at the end for extra flavour.

Let this cool, then store in the fridge until needed.

So for each omelette, I scramble:

2 eggs from free-run chickens (or if I'm feeling really virtuous, I'll use 1 whole egg and 1 egg white, saving the yolk for mayonnaise)
splash of water
pinch of salt

Gather the other accoutrements:

Spinach leaves
Low-fat feta cheese

Preheat a small skillet on medium and add a little olive oil. Once it's hot, add the eggs and let them cook for a minute. Add a handful or so of veggies and spread them out over 1/2 of the omelette. While everything is cooking, add a small knob of cheese (like 1 Tbsp - I just crumble it over everything with my hands) and the spinach leaves.

While everything is still a little soft, fold the side with no veggies over the veggies and flip the whole shebang over. Turn the heat to low, cover it with a lid, and cook for a few more minutes. I like mine a little gooey, and this method leaves me with a slightly raw, vegetable-y omelette.

Beats a bowl of cereal any day!

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