The Runner’s Breakfast

It’s Saturday. And I ran this morning.

In an effort to curb my hunger pang, I made an omelette. And you know how much I love an omelette. But as all hunger driven, rushed breakfast fixin’ times in my life, my creation did not turn out very pretty.

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But was it incredibly delicious? YES!

When I was thinking about breakfast this morning as I sipped my hazelnut coffee, I decided I wanted an omelette with ham. I never choose ham. It’s just not my favorite. But sometimes when I crave eggs, I want to throw some ham in there.

What you need:

  • 2 eggs
  • 2 thin slices of Black Forest ham
  • 1/4 bell pepper, color of your choice
  • 1/2 shallot
  • Kerrygold butter
  • White cheddar cheese, shredded
  • Salsa
  • Avocado
  • Salt and pepper

Saute the bell pepper and shallot in melted Kerrygold butter until softened. Dice up the ham, and throw it in there. Let it cook together for a few minutes so the flavors combine. Salt lightly, pepper liberally. Scramble up your eggs with a little half and half. Pour over the ham and veggie mixture. Cook until eggs are the consistency you like. Add cheese, and let it get melty.

Plate it up, and top it with your favorite salsa and half an avocado. Or whatever toppings you like.

The salty ham is so delightful with the eggs. And I can tell you my breakfast was gone in a matter of bites. When I run longer distances, I feel famished. And this morning was no different. So the protein of the eggs and ham hit the spot.

There’s a good chance I will make another one for lunch today. It’s just that good.

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