 Recipe
Contest Winner
Sporting a Winner Recipe Contest
The hoopla in Athens may be long forgotten, but many
of us are still holding onto our Olympic dreams ...even
if they are just that. Whether you're a marathon mom,
a decathlon dude, or simply a frustrated full-grown
gymnast, the key to maximizing and maintaining those
muscles is adopting healthy eating habits. But judging
from these recipes you've clearly got that down.
CINDY'S TOMATO OMELET WITH FRESH BASIL,
RED ONIONS &
BLACK OLIVES
Ingredients
|
| 1/2 lb. Red tomatoes,
sliced 1/2-inch thick |
| 1/2 lb. Green tomatoes,
sliced 1/2-inch thick |
| 3 Tbsp. All purpose flour |
| 2 Tbsp. Olive oil |
| 6 Large eggs |
| 1/2 cup Chopped California
Ripe Olives |
| 1/2 cup Thinly sliced
red onion |
| 1 Tbsp. Milk |
| 5 leaves Fresh basil,
torn or chopped |
| Salt & freshly ground
pepper to taste |
Directions
Dip the tomatoes in the flour on both sides.
Heat olive oil in a 10-inch non-stick pan
over medium-high heat. Fry the tomatoes
briefly on each side until they are lightly
colored. (Don't let them get soft.)
While the tomatoes are frying, lightly
beat the eggs together with California
Ripe Olives, red onions, milk and fresh
basil, until evenly combined. Season with
salt and pepper to taste.
Pour the egg mixture over the tomatoes.
Let the eggs sit for about a minute, then
loosen the bottom of the omelet by gently
shaking the pan or gently lifting around
the edges with a spatula. Cook over medium-low
heat until the eggs are nicely colored on
the bottom, then slide the omelet onto a
large plate. Place the pan over the plate,
invert it and return to stove to cook the
other side. When done, turn the omelet out
onto a serving plate, slice into wedges
and garnish with fresh sprigs of basil.
Serves: 4.
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We asked our sports enthusiasts out there to feed us
a few of their favorite pre-game meals and let me assure
you, we came out on top this time! So many fantastic
ideas for fueling up, we had to lace up our running
shoes just to bust through them all. We tasted, tested
and tooled around our kitchen until we raced through
the finish line with our winner. Cindy Esposito of Nutley,
NJ offered this omelet, full of vitamin rich tomatoes,
protein packed eggs and California Ripe Olives.
It's not only delicious and colorful, but perfect for
preserving powerful muscles. Serve with a side of whole
grain bread for added energy and you're off and running...Now
who knows, with training as tasty as this, what's stopping
you from going for the gold next time around?
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