Racing Weight Recipes: Eggs 3 Ways

  • By Matt Fitzgerald and Georgie Fear, RD
  • Published Jan. 13, 2014
  • Updated Jan. 13, 2014 at 11:08 AM UTC
Scrambled eggs. Photo: Peter Bagi, courtesy VeloPress

Try any or all of these delicious methods of cooking this breakfast staple.

Scrambled Eggs

1 Serving / 5 Minutes

2 eggs
2 tablespoons milk
pinch of salt
pinch of pepper
1/2 teaspoon extra-virgin olive oil

1. Whisk eggs, milk, salt, and pepper in a bowl with a wire whisk or fork.
2. Place oil in a nonstick skillet over medium heat for 60–90 seconds. A drop of water should sizzle in the pan when hot enough.
3. Pour in eggs and reduce heat to low. As eggs begin to set, gently move a spatula around the pan to form large, soft curds. Cook until eggs are no longer runny but not dry.

Per serving: 178 calories, 12 g fat, 0 g total carbohydrate, 0 g dietary fiber, 13 g protein

DQs Count (per serving): Lean Meats & Fish 1

Tip: Whenever you work with a nonstick pan, as we recommend for all three of these dishes, make sure to use a heat-resistant silicone, plastic, or rubber spatula. Metal utensils can damage the pan’s nonstick coating.

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FILED UNDER: Nutrition TAGS: / /

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