Having a good breakfast before working out is essential. For starters, it gives you more energy for a long-lasting workout, prevents muscle catabolism (the breaking down of muscle tissue) and it increases muscle anabolism (increases in muscle mass). Omelets made using whole eggs and egg whites are a great source of muscle-building protein and amino acids, making it a great pre-workout food. This particular recipe is filled with vegetable goodness and iron to get you through your work out. so without further or due, let’s start cooking!
– Half a tablespoon of extra-virgin olive oil
– 40 Grams of Chopped Shallots
– 1 garlic clove, minced
– 115 Grams of sliced white Mushrooms
– Half a thyme sprig
– 85 Grams of fresh baby spinach
– Half a teaspoon of kosher salt
– Half a teaspoon of freshly ground black pepper
– 4 large eggs
– Half a tablespoon of butter
1. Heat a medium nonstick skillet over medium-high heat. Add oil to the pan, swirl to coat. Add shallots, garlic, mushrooms, and thyme and sauté for 7 minutes or until mushrooms are browned.
2. Add spinach to the pan and sauté for 4 minutes or until liquid almost evaporates.
3. Remove the mixture from pan, discard the thyme sprig, and wipe the pan clean.
4. Combine the salt, pepper, and 4 eggs in a small bowl, stirring with a whisk. Return pan to medium heat. Add the butter to the pan and swirl to coat. Add the egg mixture and cook for 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto the bottom of the pan. Cook for 1 minute or until center just begins to set but is still very soft. Arrange half of the mushroom mixture over the middle of omelet; sprinkle with salt and pepper. Run spatula around the edges and under the omelet to loosen from the pan. Fold the omelet in half. Slide it onto a plate and serve. Repeat procedure with remaining Mixture.