Athlete’s Omelet

athletes-omelet-by-gale-bernhardt

by Gale Bernhardt

  • 1 teaspoon olive oil
  • 1 large egg
  • 2 egg whites
  • 1/2 cup of brown rice or quinoa (pre-cooked and chilled)
  • 1/4 cup chopped tomatoes or cherub tomatoes cut in half
  • 1/2 cup of fresh spinach, chopped
  • 1/4 cup of sweet yellow, red or orange bell pepper, chopped

Lightly coat the bottom of a small skillet with the olive oil. Stir the egg and egg whites together in a small bowl and set them aside. On medium heat, lightly cook the vegetables so they remain crispy. Add the egg mixture and the rice at the same time. Cook the mixture until the eggs are firm and moist, but not hard. Serves 1.

(Recipe from “Become a Fat-Burning Machine: The 12-Week Diet”)

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Fat-Burning Machine

3 thoughts on “Athlete’s Omelet

  1. judy says:

    Thank you for showing some recipes from the book. My book arrives tomorrow afternoon but I’m grocery shopping in the morning so I’m glad to have a few ideas for groceries.

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