- 8 large British Lion eggs
- 3 tbsp chopped fresh coriander
- 2 skinless, boneless chicken breasts
- 2 tbsp vegetable oil
- 2.5cm (1-inch) piece root ginger, grated
- 1 garlic clove, crushed
- 8 spring onions, sliced
- 2 carrots, peeled and cut into thin sticks
- 75g beansprouts
- 1 tbsp dark soy sauce
- 1 tsp caster sugar
1. Beat the eggs together with the coriander and set aside. Place the chicken on a board, cover with cling film and bash with a rolling pin until 1cm (1/2-inch) thick. Cut into thin strips.
2. Heat half the oil and fry the chicken over a high heat until golden. Add the remaining ingredients (except the oil) and stir-fry for three minutes. Transfer to a plate and keep warm.
3. Wipe out the frying pan, add a little more oil and, when it's hot, pour in a quarter of the egg mixture. Cook for a few seconds until the base has set, then use a spatula to push the cooked egg towards the centre of the pan, allowing the uncooked egg to run and re-cover the base. Repeat until there is no more runny egg.
4. Continue to cook the omelette until the base
is golden. Remove from the pan and keep warm. Repeat these stages to make four omelettes.
5. Spoon the chicken mixture into the centre of the omelettes, fold over the edges and turn over to make neat square parcels. Serve warm.
The nation's favourite meat is packed with protein, which you need to repair muscles that are damaged in training and racing. It's also a source of potassium, which, among other functions, promotes muscle growth.
The marvellously fresh smell should be enough of a recommendation but if you want other reasons to use it, ginger has long been used
as an anti-inflammatory and it may have a role in offering protection from some cancers.
Carrots are bursting with vitamin A, important for good vision, cell growth and maintaining a strong immune system.
Many thanks to eggrecipes.co.uk/mealsinminute for providing this recipe, which was printed in the May 2011 edition of Triathlete's World magazine.