Wednesday, 13 November 2013

Post run carb and protein boost: Frittata

Are you training for a race? Got a marathon coming up in Spring? No? Well you need to sign up to the Surrey Half Marathon then. Go on, it's flat (ish) and glorious. And you'll see me there. I'll be gurning over the finish line as I always do. Thinking I look like an elite runner, instead of a sweating, staggering mess. Fabulous stuff.

If you are already in training and your sessions are already starting to bite I've devised the simplest and quickest post-run protein filler I can think of. Basically it's an omelette. But when you've just come in from an hour of 400m sprint reps or 2 hours of hilly countryside terrain you are going to need something to get protein down your neck sharpish.

This recipe can utilise whatever vegetables you desire but I've chosen a mixed veg bag from the supermarket to prove that it can be as stress free and prep free as possible. I haven't pre-blanched any of the veg as there have been plenty of days when I've staggered in and just needed to create a large dish of eggs and vitamins at maximum speed. Regardless of that, this is so tasty. I like to eat it with toast and have also been known to have the leftovers cold in a sandwich made with my wholegrain and sunflower bread buns.

Green vegetable Frittata
  • 1 tsp ground nut oil
  • 300g of mixed green vegetables (asparagus, peas, brocolli, sugar snap, green beans etc). If the pieces are large, just run a knife roughly through it all until you have bite sized chunks.
  • 6 eggs
  • salt and pepper to taste
  1. Crack the eggs into a medium sized bowl and whisk with a fork until complete combined. Add salt and pepper to taste
  2. In a flat bottomed frying pan (approximately 20cm diameter) heat the oil. Add the vegetables and sauté lighlty. When the veg starts to colour turn the heat down and cover with a lid to allow the veg to steam and soften.
  3. When al dente add the egg mix to the pan and very gently heat until the egg starts to cook from the base.
  4. Depending on how fierce your hob is you might need to pop the pan under the grill to finish it off. This prevents the bottom from burning before the top is cooked. 
  5. Turn out onto a place and serve with toast.

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