Nothing too complicated or strenuous, just plain scrambled eggs with red pepper flakes and fresh thyme. Oh and a little parmesan shaved over the top right before serving. This with the bagel was our pre-ride breakfast before hitting the mountain bike trails and it really kept us going. So eat up and go do something fun and active. You’ll be fueled with what Mike called “egg power”.

Ingredients:
4 eggs, free range, organic*
1 tsp fresh thyme**
1 tsp olive oil or butter
2 tsp shredded cheese (parm, cheddar, jack, use your favorite)
seasoning: sprinkle of red pepper flakes and garlic salt

*ok ok, you don’t HAVE to use free range or organic but it will be both tastier and healthier for you

**fresh herbs always taste better than dried, plus they’re more fun…if you don’t have thyme, try sage, basil or chives. Mmm!

Crack your eggs into a mixing cup and whip with a fork or whisk. Sometimes we add a little milk to our eggs, most of the time we don’t. Doesn’t make a huge difference in my opinion. Add your seasonings. Heat up a nonstick skillet (or well seasoned cast iron) with a little olive oil or butter over medium heat. Pour in your beaten eggs and let it sit for about a minute. Using a silicon spatula (I like these bc the flexibility lets you get all of the egg moved around without lace edges) start folding your egg mixture in upon itself. If it’s sticking or browning too much, lower your heat. Eggs cook fast so just keep moving them around until you reach your desired consistency. Sprinkle with cheese. Plate and enjoy!