Thursday, April 24, 2014

Today's Long Run Breakfast

I created a killer omelette this morning in prep for my long run this afternoon.

Start with Eggbeaters Southwest Style

Before pouring about 1/2 cup into an omelette pan, blend and heat the black bean mixture:

1 Can black beans
1/2 C plain greek yogurt
1/4 C pico de gallo
1/2 tsp onion powder
1/4 tsp onion salt

Blend in a blender and heat in a microwave oven until warm.

Pour the eggbeaters into the omelette pan.

Flip the egg mixture over. I just throw it in the air over the sink and hope I don't miss.

Smear the top of the egg with the black bean blend.

Add a little shredded cheese.

Fold over and serve.

I added homemade wheat bread toast and homemade plum jam to the plate.

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