Back in December, I made a very difficult decision and decided to take a season off Team in Training. I joined the weekend after we moved to the Bay Area and participated in 3 seasons in a row. Meaning, I pretty much donated my Saturdays to the team and the cause and haven't really had a two day weekend until now. Don't get me wrong, I love TNT, its such a great cause, I've met some of my bests friends doing it, but over the past few months it has been really nice to sleep in a bit and decide when/if I want to run that day. Real talk. Bacon has won over running, several times.
So I've had my break and now I've gotten the itch back. I've been scouring races in Northern California and I'm weirdly yearning to torture myself again with another marathon. Plus, I kinda miss the waking up early and grumbling with my teammates as we huddle together in the cold and dark to run 16 crazy miles. Oh, and there's always brunch and or burgers after. Worth it.
Leaving me starving by the time I make my way home. After a hard morning workout, whether it be running or yoga, I always crave a big delicious breakfast or brunch. And since I'm not with the team right now, I am fending for myself to get my big recovery meal in. Enter, this omelet.
I've been mixing up my egg styles this year and omelets are a favorite of mine. Mainly because you can stuff them with such goodness. This one has oven roasted tomatoes, goat cheese, some herbs, and its topped with, what else, avocado.
I like to roast a whole pint of tomatoes and save the extras for an easy breakfast or salads during the week.
Some people find omelets difficult to make. I just cook them like a pancake almost. If the omelet thing isn't fun for you, you can always just scramble all this together and I'm sure it will be just as good.
Don't forget to add that little bit of milk. It makes the eggs more fluffy (fluffier?). Fluff.
2 large eggs
2 tsp milk
1/4 cup roasted tomatoes (see below)
2 tsp goat cheese
salt and pepper to taste
assorted herbs (optional - I've used fresh and dried, whatever you have on hand and just a sprinkle)
avocado to top
Heat a non-stick skillet over medium heat. Spray the pan with non stick spray or melt 1 tsp of butter in the pan. Beat the eggs, milk, and a pinch of salt together until combined and all the same color. Add the egg mix to the pan and make sure the whole bottom is coated, swirling the pan as needed. It may resemble a big yellow pancake as it begins to set. When it is setting, gently, using a rubber spatula, lift the sides of the omelet from the edges of the pan so a little more of the egg mixture gets under the pan to cook. Once the omelet becomes set again, add the tomatoes, goat cheese, and herbs and flip one side of the omelet over the meet the other. Don't worry if it still looks a little runny. It will set more as it sits. Let this cook for another minute or so. Top with a little more tomato, cheese, and avocado. Salt and pepper too.
1 pint cherry tomatoes, washed and cut in half
2 tsp olive oil
1/4 tsp red pepper flakes
salt and pepper to taste
Preheat the oven to 400*. Line a rimmed baking sheet with parchment paper. Toss tomatoes in olive oil, salt, red pepper, and pepper. Bake 25 minutes until slightly browned and caramelized.
Store in an airtight container for about 5 days.
Serve with some good coffee and enjoy! Post workout breakfast is always the best.
When's your next big race? What's your favorite post workout meal? Any suggestions for me for an upcoming marathon??