Asparagus and Gruyere Omelette

Yesterday I was at a swim meet ALL day, swam over 3000 meters in races, warm-ups and cool-downs, ate little things all through the day: walnuts, protein bars, 1/2 a cheese sandwich, soy milk, energizer juices, banana, apricots...and then in the evening had the usual after-meet beer, chips and take-out. Today I'm a little sore and my body needed a good proper meal. And what's one of the athlete's favorite breakfast? EGGS. It's hands down the best energizer. Some people will say that the cholesterol content in eggs is rather high and we shouldn't eat too many...blabla. Active people eat eggs. It's high in protein, easy to digest, and fills you up for a while. Honestly I don't really care about the "high-ish" cholesterol, they have so many other good stuff in them this small negative aspect gets lost in all the other nutritonal goodness.
When I make omelettes I use more eggwhites though. One whole egg, two egg whites for one omelette. I find it makes the omelette taste lighter and the other ingredients come out a lot more, since egg whites don't really have flavor. But it's necessary to have that one yolk in it, for fat content and that nice egg taste.
SO here's another variation of this swimmers' favorite breakfast:

1 large egg
2 egg whites
Splash of milk(2% is good.)
5-6 asparagus
2-3 TBSP grated gruyere cheese
1-2 green onions
Salt and pepper (and other herbs if you like...)

Start by grilling the asparagus in a bit of oil, on medium heat, until they're al dente.
(At the same time get your potatoes going, cubed, salted, peppered, and rosemaried.)



Whisk the egg and whites, add the milk, onions and seasonings.
When the asparagus are done(3-5 minutes) get them out of the pan, and pour in the egg mixture.
*On the next picture you can see the floors in my appartment are not quite straight...it helps in keeping the eggs on one side and the potatoes on the other. But if you have nice even floors I guess it'd be better to do the potatoes first and keep them warm somewhere, unless you want potatoes in your omelette, which wouldn't be all that bad anyway...)
When the eggs start to cook lightly on the outside line in the asparagus and the cheese:



Then fold once:



Twice:



And then flip:



After flipping it once, leave it a few minutes, flip it again and turn the heat off.
This should do it. And by then you're potatoes are done too.



Yep. Breakfast of Champions!

Spinach&Feta Omelette

This is my favorite breakfast. I make it at least once a week. There's something about feta and spinach together...and with the dill...well, a-mazing!
Think Spanokopita minus the dough...



When I make omelettes I usually use only 1 egg and 2 eggwhites(for 1 person, otherwise double it!), that way it's lower in fat!
So, for one omelette:

1 egg
2 eggwhites
2-3 TBSP milk
pinch of salt and pepper
1/4 tsp dried dill(i rarely buy the fresh stuff, so I use dry. but if you use fresh dill add more!!)
1/2 baby spinach, roughly chopped
1/4 cup feta cheese, crumbled
1-2 green onions

Mix the egg and whites, milk and seasonnings. Add the onion and half the spinach and combine well.
In a pan(med-high heat), melt some margarine or butter, pour in the egg mixture and let it set for about a minute, add the feta and the rest of the spinach.
When it looks like it's set enough to flip and it's slightly gold at the bottom, fold it in half and cook for about 1-2 minutes on each side. Basically you just want the cheese to melt.



What a great way to start the day!

(...forgive me but I'll have a bit of ketchup on the side...)

Sundried tomato and Feta omelette.

We've already established that muffins are my pre-swim snack. For the after swim I usually go with eggs. Omelettes, sunny-side, softboiled or scrambled...i love eggs. And omelltes are quite easy to make and they're very versatile. Today I went for sundried tomatoes and feta. I looooooove sundied tomatoes. You can buy them dry or in oil; I like them in oil. Then when the tomatoes are gone you're left with this awesome flavored oil perfect for salads. I also love love love feta cheese. So the two together can only be a delicious combo.
Now, today I had a bit of a "sticky" situation with my non-stick pan that's not really non-stick anymore...you can probably tell on that picture. But it was good anyway. Anything with sundried tomatoes...
This recipe is for 1 omelette. For 2 people double the ingredients.

Ingredients:
1 egg
2 egg whites(you can buy just the whites, in a carton. 2tbsp is 1 egg white)
1 green onion(or 2 if they're really thin)
2 slices sundried tomatoes
Black pepper(no salt! the feta is pretty salty already)
Oregano(eyeball it, i love oregano so I put like 1 teaspoon in it.)
1-2 TBSP Feta cheese.(not sure of the exact quantities, i'd say the size of a golfball...)

-Mix egg, egg whites, onion, tomatoes, pepper and oregano.
-Throw in a med-high heated pan(i always put a little nub of margarine, to prevent from sticking to my "non-stick" pan...it works MOST of the time...)
-When it starts to "take" throw in the feta.
-Fold carefully in half, let it go for a minute on one side, flip it and turn the heat off.
-Done!