This morning was the kickoff of my fall racing season with a 10 mile run on Grand Concourse in the Bronx -- an easy out and back course with the fall breezes in the air was a great way to get the day started. After the race I was definitely in the mood for a nice home cooked end of summer omelet -- full of tomatoes and crumbled goat's milk cheese. There's something so incredibly satisfying about a warm home cooked meal after a race -- it just warms and comforts you from the inside out.
So what went into today's omelet?
Heirloom Tomatoes
Sundried Tomatoes
Onion
Chives
Basil
Sea Salt
Black Pepper
Crushed Red Pepper
Humboldt Fog - to add a little bright citrusy milky bent to the herbaceous aromatic vegetables.
For prep - start by sauteing the onions, heirloom tomatoes and sundried tomatoes with EVOO, chives, basil and a pinch of sea salt and black pepper. Cook over low heat covered for approximately eight to ten minutes. Then add in your eggs and cook until the eggs go opaque. Top with your crumbled humboldt fog and take off and serve. The perfect post race fuel!
Here's to an excellent Fall racing season and a great weekend.
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