01 Sep 09
Make It: Jazzy Scrambled Eggs
Here’s a tip: Put LOTS of vegetables in your eggs. It bulks them up, tastes great, and makes for a colorful plate. My post-long run breakfast this weekend consisted of three egg whites and one whole egg, lots of spinach, and one whole onion (sauteed before adding the egg). I topped the whole thing with some goat cheese for extra deliciousness. Served with a plum and some fresh-picked raspberries, this was the perfect way to refuel.
