Omelette recipes have a lot of benefits for using as a post-training meal, particularly because they are high in protein.
They’re also usually quick and easy to make, which is a big advantage if you have a busy lifestyle or don’t like to prepping meals in advance. Getting your nutrition in quickly after your training is crucial to support the recovery process.
There are loads of recipes out there which incorporate different ingredients and create a rounded meal to fuel the adaptation process after your workout.
Here, Built for Athletes looks at five of the best omelette recipes to use after training.
Sweet Potato Spanish Omelette
Spanish omelettes are useful for athletes because the potatoes offer a valuable source of carbohydrates, and using sweet potatoes makes it even healthier.
Just fry off white onion and cubed potatoes before pouring over whisked eggs along with some salt and pepper.
Using avocado in this mexican omelette gives you a good source of healthy fat to help you refuel after a tough workout.
Mix whisked eggs with some chilli flakes and cook the mixture in a pan. Then add half a diced avocado and some salsa onto one side, and fold the omelette over. Sprinkle over some cheese for additional flavour.
Omelette With Mince
Adding some red meat to an omelette is great for anyone looking to increase muscle mass. Cook the mince filling with onions and tomato in one pan. Then fry your eggs in another pan and, when ready, sprinkle the filling over one half. Fold the omelette and continue cooking until it’s ready to serve.
This is another great way of getting carbohydrates into an omelette recipe.
Fry onions, garlic and sliced courgette in a pan. Stir in some cheese sauce and cooked spaghetti before adding beaten eggs. Cook the mixture for around five minutes before transferring it to the grill until it’s golden.
If you’re a vegan athlete or just want to try something different, a chickpea omelette is a great alternative.
Stir together 75g of chickpea flour, ¼ teaspoon of baking powder and ¼ teaspoon of salt in a mixing bowl before adding 185 ml of water to make a smooth liquid.
Sauté some spinach, mushrooms and peppers before adding tofu and the chickpea batter. Cook for around five minutes on each side.