On rare mornings I am home in the mornings: a non-microwaved breakfast. Adding protein powder to an omelet/scrambled egg mixture give it more structure and protein.
Ingredients: 1 serving
Macros: 319 kcals, 11g carbohydrates, 29g fat, 29g protein
- 2 eggs
- 0.5 scoop Quest multi-purpose protein blend
- salt and pepper
- 0.25 c blueberries
- 0.5 oz broken or crushed walnuts
- butter/oil/nonstick spray (NOT included in macronutrient profile)
- Scramble eggs. Whisk in protein powder until lumps are gone. Salt and pepper to taste; add water to thin mixture.
- Pour into a hot* pan. Pan diameter and water content will determine thickness of final product, as well as whether it is more crepe-like or more omelet like.
- Once the omelet is halfway cooked, sprinkle cinnamon and coriander over top. Or don’t; I don’t care.
- Put blueberries and walnuts over half the omelet.
- Wait a little bit.
- Fold the naked half over the other half to make a little burrito. Fold again and flip if desired.
*GAP for cooking eggs is “low and slow,” i.e., on low heat for a long period of time. Check out this article on the science of it and this guy’s cookbook on eggs. Lower heat will produce a softer, gelatinous texture; high heat makes them stiffer and more chewable. Fluffiness comes from how long they are whisked and any additional liquid (water, milk, etc.) in the batter. Seems like most people like their eggs however their mom made them.