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”)
4 thoughts on “Athlete’s Omelet”
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.
thanks for these recipes my book arrives tomorrow
Let us know if you have any questions once you receive the book. We’re here to help!
Pingback: Egg Health: Are They Good or Bad for You? - Become a Fat-Burning Machine
Comments are closed.