Sunday, March 27, 2011

Ground Beef Omelet

Young athlete needs sustaining nutrition after school but goes straight from school to sport, without time to stop at home and does not want to rely on empty-nutrient, caloric-dense and sugar-laden "nutrition" bars. 

Portable omelet containing nutrient rich ingredients that not only fuel the machine but satisfy the palette.

1 lb. ground beef (preferably grass fed)
3 cloves garlic, minced
1 onion, diced
2 tomatoes, chopped
salt and pepper (optional)
2 sweet potatoes, peeled and diced
1/2 cup water (optional)
4-6 eggs, at room temperature
coconut oil

In a skillet over medium heat, brown ground meat for about 5-7 minutes. If not using grass fed beef, drain any excess fat.  Stir in garlic until fragrant. Add onion and tomatoes. Stir-fry for a few minutes or until soft.
Season with salt and pepper (optional).

Add diced potatoes and water, if using. (Using water prevents potatoes from sticking and becoming too dry. I always place my diced potatoes in the microwave and steam for a few minutes to "pre-cook", this way, it reduces cooking time on stove and prevents sticking)
Cook covered for about 6-10 minutes, stirring occasionally until potatoes are tender and most of the water (if any) has evaporated. Remove from heat. Transfer to a large bowl and let cool completely. Set aside.

Meanwhile, beat the eggs. Pour onto cooled meat mixture and mix gently.  Now is a good time to add any seasoning you wish.

Put some oil in a skillet and heat over medium heat (just enough that the egg mixture will not stick.

Spoon 1/2 cup of egg-meat mixture into the skillet. Let it cook undisturbed for 2-3 minutes on each side.

Flip omelet and let cook another few minutes until cooked.  I cook it just like I would a pancake.  I also double and sometimes triple this recipe to have on hand for quick breakfasts that even the youngest in the family can reheat in the microwave. 

P.S. These are awesome for ALL athletes and non-athletes in the family for any meal or snack!

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