I’ll be honest, I hate eggs. I do think that they stick with me better than oatmeal, so I like to eat them once in a while after a workout. I put goodies so the eggs aren’t in the forefront.
So here’s my post-workout frittata.
6 whole eggs
1 egg white
10 Asparagus spears, blanched and chopped, reserve the 6-8 tips for decoration.
1 tomato, chopped
½ small onion, chopped
Butter or olive oil
Salt & pepper
Sauté onion, till translucent. Add chopped tomato and cook till the liquid is evaporated. Remove from pan and set aside. Clean pan and melt one Tbsp butter.
At the last minute, crack eggs and egg white (to make it puffier) into blender or magic bullet. Add a splash of milk, herbs, Tabasco, salt and pepper and 1Tbsp of cheddar cheese. Blend a couple seconds till puffy. Put half the tomatoes and asparagus in the pan. Add blended eggs and cook over medium low heat. Add the rest of the veggies, ending with the asparagus tips in a spoke pattern.