After a morning run, I think I am one of the few people on the planet that needs to eat right away, and because I don’t normally eat anything before I run (I know it’s horrible), I am starving by the time it’s over. It’s so funny because Zach is the complete opposite. He can’t even stomach the sight of food after a run. The thing I gravitate towards most after a run is eggs. I don’t care how they are prepared. I don’t care what is in it. I just need eggs. Maybe subconsciously my body is telling me that I need protein, but honestly I just crave an egg for it’s deliciousness.
This goat’s cheese omelet recipe serves one, but it’s a blank canvas for you to put your own mark on. Put whatever you like inside and if you’re feeling extra crazy, pair this goat’s cheese omelet with a pilsner! Have a great day everyone! xo
Prep. time: 5 minutes / Cook time: 10 minutes / Serves 1
INGREDIENTS :
3 Large eggs
2 tsp. Heavy cream
3 oz. Chopped mushrooms 1 tsp. Olive oil
2 oz. Crumbled goat cheese Seasoning to taste
Green onions for garnish
DIRECTIONS :
1. Heat olive oil in a pan. Fry the mushrooms until soft, about. 4 minutes.
2. While the mushrooms are cooking, beat the eggs with heavy cream and a small amount of seasoning.
3. Pour the egg mixture over the mushrooms and cook for about 2-3 minutes.
4. Add goat cheese. Fold the omelet in half and continue cooking until the cheese starts to melt.
5. Serve with spring onions or another side dish to your taste.
PER SERVING
Calories: 515. Fat: 39.5 g. Protein: 21 g. Carbs: 4.2
Source : Michael Stewart – The complete Keto Diet
