Racing Weight Recipes: Eggs 3 Ways

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.

Get our best running content delivered to your inbox

Subscribe to the FREE Competitor Running newsletter

Recent Stories