Organic Runner Mom

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Greek Yogurt Organic Omelette with Veggies

26.3 miles. Go the extra distance, refuel with greek yogurt in an omelette.

Recipe. Organic Omelette with Greek Yogurt and Veggies

Recipe. Organic Omelette with Greek Yogurt and Veggies

What is as important as your training when you are running the Boston Marathon? You guessed it! Eating when you cross the finish line on Boylston Street.  As a marathoner when you are logging your miles training to complete 26.2 miles, what you eat will help you get to the finish line. Fueling your body is important for keeping your energy up and for helping you to recover after the race! After the race is over and you have claimed your coveted Boston Marathon medal, it is extra important to get the protein that you need to help your muscles rebuild so that you can start running again..

When you have finished running up those hills and pushing through the final miles of the marathon you will be depleted and starving! After you have run 26.2 miles the next distance you cover will be to recover and refuel.

Add in some extra protein when the marathon is over!

Add in some extra protein when the marathon is over!

There are so many great ways to add extra protein back into some of your favorite recipes. One awesome source of protein is Stonyfield Organic Greek Yogurt which packs a 22 gram per serving punch. Another source of protein which is of course a favorite in our house, organic eggs. Each organic egg (Pete and Gerry’s of course) has 6 grams of protein. Did you know that you can whisk these two ingredients into the perfect omelette. You can use Stonyfield Organic Plain Whole Milk Greek Yogurt as an alternative to adding in a splash of milk. The resulting omelette is fluffy with a richer, creamier taste.

There are so many ways that you can mix up an omelette with your favorite ingredients. Here is one of my favorite ways to make an omelette that packs in 26.3 grams of protein (because when you are running a marathon you know you will always add in at least another .1 mile!)

Recipe: Organic Omelette with Greek Yogurt Veggies 

Organic Omelette with Greek Yogurt and Veggies 2

Organic Omelette with Greek Yogurt and Veggies 2

Ingredients:

  • 1/3 cup of Stonyfield Organic Plain Whole Milk Greek Yogurt {7.3 grams of protein}
  • 2 Pete and Gerry’s Organic Eggs {12 grams of protein}
  • 1/4 cup of Cabot Cheese {7 grams of protein}
  • organic mushrooms
  • organic yellow cherry tomatoes
  • organic broccoli

Directions

Crack two organic eggs in a bowl. Add in 1/3 cup Stonyfield Organic Plain Whole Milk Greek Yogurt. Whisk until blended and egg yolks are broken. The mixture will be much thicker than when you whisk mil and eggs. Add a little butter or olive oil to the pan to grease. Pour egg mixture into pan over medium heat. Rotate the pan and spread out the egg mixture so that the liquid cooks evenly. Cooking time takes a little longer as there is more moisture in the mixture. Sprinkle veggies and cheese on one half of the omelette and let it cook a little longer. Gently fold omelette and serve when egg is set.

Serve and enjoy!

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Don’t miss these other great recipes by some of my other favorite bloggers!

Have you ever made an omelette with Greek yogurt before? What do you like to put in your omelette?

Happy running and happy refueling!

Organic Runner Mom

Proud member of Team Stonyfield for the 2016 Boston Marathon

Proud member of Team Stonyfield for the 2016 Boston Marathon

 

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