A 10km run and a no-bake vegetarian frittata recipe!

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Today I finally managed to hit that 10km mark again!

It’s been a while since I’ve done a 10km run. I just hadn’t been feeling it, long distance running-wise, and have been opting for gym classes instead and shorter five to eight km runs or eight km run-walks. I’ve been trying not to bash myself over the head too badly with it (see my post on the single most important aspect of any good workout) and just enjoy getting out there in the fresh air and moving my legs instead.

I hadn’t planned for a 10km run today either. I woke up thinking, ‘yeah, I’m just gonna do an 8km run! And if I feel like it, I’ll walk part of the way!’

So I started out on a light easy run. I probably wasn’t running very fast either. Most runners tend to go by me!

And then I started thinking about the first time I worked on getting my distance up to 10km. Usually, I’d stop every two or three km to take a breather and stretch my body or take a sip of water. It didn’t matter how often I stopped or how slow I ran as long as I managed to run the full 10km. Then I started thinking, ‘What if I tried that again? Today?’

Instantly, I started to worry and my mind started to tell me I couldn’t do it! And I was like, ‘Aaargh, no, this is a mind over matter thing! My body is stronger than my mind this time! I can do it!’ Then I started telling myself, ‘Look, we could aim for this 10km run if you like. But anytime you want to stop and do a bit of a walk or if you decide you want to aim for a shorter run instead, you can do that. No worries.’

Taking that pressure off myself seemed to make it easier for me. I kept running because I knew anytime I wanted to stop, I could stop. And somehow that seems to work for me.

I stopped heaps of time during the last four km, especially during the last two! I kept running, then stopping every time I hit the shade (it was cool and breezy when I started my run but during the last half, the sun came out and it got a bit brutal) and checking my RunKeeper app and going, ‘Aah, no! I’ve only run 0.35 km since the last time I checked? I gotta keep running!’

But then I did it! I hit the 10km mark and I immediately came to a halt and walked the rest of the way home. The walk part was my reward! And I love the feeling I always get of knowing I’ve hit that 10km goal.

When I got home, I was pretty hot and thirsty. My current running route doesn’t have any public water fountains along the way so I think I really need to start taking a small bottle of water out with me when I run longer distances, especially with summer coming. I don’t want to pass out from dehydration mid-run!

After stretching and a shower, I headed into the kitchen for something quick and easy to eat. I’ve been feeling inspired by Julie of Peanut Butter Fingers’ kale and sweet potato frittata so I decided to make something similar today.

Yup, it’s another vegetarian recipe again, folks, it’s definitely all about the vegetables today!

I chopped up some broccoli and  yellow capsicum while waiting for the oil in my frying pan to heat up. Then I sauteed the vegetables for a few minutes before throwing in…um…about four eggs into the pan! Okay, it was a big pan and I needed to fill it up with egg mixture! And, yeah, the egg yolks were included! I love egg yolks! I know egg whites are much healthier but I just…can’t…resist those lovely yellow yolks!

I also didn’t bother putting the frittata into the oven, partly because we don’t have any pans that are safe for the oven (at least I don’t think they are and I don’t want to throw a pan in the oven to find out! Yikes!) and because I was too hungry and wanted to start eating. So it kind of started breaking apart and looking messy when I transferred the eggs over to the plate but it still tasted pretty damn good! It was just what I needed after that 10 km run : )

No-Bake Vegetarian Frittata

One small head of broccoli, chopped
One capsicum, choppedFour eggs, beaten [okay, you can go with less eggs if you’re using a smaller pan or discard the yolks for half the eggs if you prefer it : ) ]Freshly ground black pepper to taste

Heat oil in a frying pan. Add the broccoli and capsicum and saute for about three to four minutes on high heat, stirring constantly.
Lower the heat to medium and add the egg mixture to the pan, trying to spread the mixture out evenly between the vegetables.
Keep the heat between medium and low and keep a careful eye on the pan to gauge when the eggs are perfectly cooked through without over-cooking or sticking to the pan.
When you are able to ease your spatula under the eggs and lift them up from off the pan, your frittata is ready!
Transfer to plate as neatly as you can (not very neatly for me!) and season with freshly ground black pepper. Serve and enjoy!

P.S. do you use the term capsicum or bell pepper? I always grew up saying ‘capsicum’ and that’s what most people say in Australia but I do notice that Americans call ’em bell peppers and I think that’s actually a prettier name! Still, capsicum is what comes naturally to me and always recalls that fresh, zesty taste of the vegetable to me! I think I’m always going to find myself oscillating between capsicum and bell pepper!

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