Think beyond breakfast: if you’re in the market for a hearty meal post-workout or a light, tasty dinner alternative, these egg dishes will do the trick
Flawless folding, every time
This method results in consistent masterpieces. Heat 1 tsp oil in a non-stick pan over a medium heat. In a bowl, whisk 2 eggs and a pinch of salt until no visible strands of egg white remain. Add the eggs to the pan and cook, shaking the pan and stirring constantly with a silicone spatula, pulling in the more-cooked eggs at the edges to mingle with the less-cooked ones in the middle. You should have what looks like wet scrambled eggs about 20 to 25 secs in. Remove from the heat and spread to cover the surface of the pan, letting the residual heat cook and set the eggs. Run the spatula around the pan’s edges and give it a shake to loosen the omelette. Et voilà.
Recover faster
Key for an après-sweat refuel? Protein, in the form of eggs, salmon, and Greek yoghurt. The omega-3s in fish may also prevent muscle soreness, according to research. Yum.
Smoked salmon, watercress and yoghurt omelette
Total: 10 mins Serves:
1 ⅙ small red onion, thinly sliced Handful of watercress
1 tsp fresh lemon juice
1¼ tsp avocado oil
2 large eggs
1 tbsp Greek yoghurt
40g smoked salmon, torn into pieces
01. In a medium bowl, gently toss together the red onion, watercress, lemon juice, ¼ tsp oil and a pinch each of salt and pepper.
02. Prep the perfect omelette per master instructions (above).
03. Spread the yoghurt over the bottom half of the omelette and top with the watercress mixture and smoked salmon. Season with some pepper. Fold the top half of the omelette over the filling. Serve immediately.
Stay energised
For lots of get-up-and-go all day, reach for complex carbs – hey, sweet potatoes – and protein-rich eats. The added B vitamins provided by the avocado serve up a sustained boost.
Sweet potato, edamame bean and togarashi omelette
Total: 20 mins Serves:
1 50g diced sweet potato, roasted and warmed up again
3 tbsp cooked edamame beans
¼ avocado, diced
1 spring onion, thinly sliced on the bias
¼ tsp shichimi togarashi (Japanese spice mix), plus more to garnish
1 tsp oil 2 large eggs
01. In a bowl, toss together the sweet potato, edamame beans, avocado, spring onion, shichimi togarashi and a pinch each of salt and pepper.
02. Prep the perfect omelette per master instructions.
03. Spoon the filling on to the bottom half of the omelette and fold the top half over the filling. Slide on to a plate, sprinkling on a little more shichimi togarashi, if you fancy it.
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