BRUNCH & RUNNERS go together like bacon and eggs, or coffee and doughnuts, or some other non-food analogy that would certainly be less interesting to a hungry runner than the first two.
The meal below comes is easy to make an is loaded up with veggies (for nutrition) and cheese (for deliciousness). Give it a try after your weekend long run…unless, of course, you have brunch plans. Then, please, enjoy a mimosa on our behalf.
Recipe from Denver’s Olive & Finch
What you’ll need:
1/4 cup olive oil
1/4 cup chopped onion
1/4 cup chopped roasted red capsicum*
1/4 cup milk
3 cups spinach
1/4 cup goat cheese
How to make it:
Heat olive oil in a skillet or frying pan over medium heat. Add onions and roasted red capsicum. Sauté until onions are transparent.
In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables. Cook until eggs are set. When eggs are almost done, mix in the spinach and the cheese. Serve immediately. Serves 4 to 6 regular adults, or two very hungry runners.
*You can get these jarred or make your own. To DIY, take a red capsicum (de-stemmed, de-seeded, and quartered) and heat in a dry pan over medium-high heat until charred. Flip and cook the other side until charred.