Super Easy Baked Eggs
1 tomato diced finely
1/2 cup of spinach
1/2 cup of mushrooms
1 teaspoon of garlic
1 tablespoon of cream
Salt and pepper to taste
Your favorite fresh herbs
A handful of your favorite cheese
1. Preheat oven to 400 degrees.
2. In a super hot saute pan that is sprayed with cooking spray throw in the mushrooms. Let the mushrooms cook WITHOUT moving for several minutes. Mushrooms have a lot of moisture and the only way to keep them from getting super watery is to sear them in a very hot pan without any seasonings to seal in the juices.
3. After a few minutes add the garlic, salt, and pepper and lightly saute. Add the spinach and tomatoes and give a few turns in the pan and remove from the heat.
4. Spray an individual sized baking dish with cooking spray. Put the sauteed mixture into the baking dish.
5. Prep the custard by scrambling the eggs, season and add the cream. Pour over the vegetables in the dish and sprinkle with your favorite cheese (mine is parmesan, I just cannot get enough of the amazing stuff).
6. Bake for about 30 minutes or until the eggs solidify and the cheese begins to brown.
7. Eat and enjoy every bite!
So now that I have a belly full of pasta and ice cream, it is a good time to think about my workouts for the coming week.
Monday: 8 miler easy
Tuesday: 25x400's at 8k pace with 30 seconds recovery.
Wednesday: 8 miler recovery
Thursday: 16 miler progressive
Friday: 8 miler recovery
Saturday: 8 miler
I have an 8k two weeks from today and while I do not plan to taper for the race, I have planned to rearrange my harder workouts for earlier in the week for the next two weeks so that my legs will feel slightly fresh. This 8k isn't the most important race ever for me, but I love the course and this will be my 5th year running it and I really want to kick some booty so Tuesdays workout is SUPER important...but more on that tomorrow.