The 2018 Olympics are a few short weeks away, and Park City hosted the Ski Jumping and Nordic Combined Olympic trials this past weekend. Playing host to elite athletes, and being New Year’s weekend, a resolution to eat healthier and play harder were obvious choices. Luckily, Dishing PC featured Allen Tran, chef for the U.S. Ski and Snowboard Team in the current issue, on stands now. Tran explains how to eat like an elite athlete and shares his recipe for portable baked scrambled eggs.
Allen Tran, the chef for all Alpine, Snowboard and Nordic teams, is behind the scenes, making sure each athlete stays healthy from the inside out, whether they are training, jumping off the slopestyle simulator or bringing home gold medals at the Olympics.
Tran is a registered dietitian with a laundry list of accolades, including three years working at Napa Valley’s esteemed The French Laundry. “They take flavors that a lot of people are familiar with and elevate them to a fine dining level,” Tran says. “I think of that when I’m making a menu item for these athletes.” We have a feeling Tran could give some of Park City’s top chefs a run for their money.
At the 2014 Sochi Winter Olympics, he faced maddening logistics and a shortage of ingredients, but still managed to impress an entire athletes’ village. “We had plans coming in and then walked in and kind of had to start from scratch and fly by the seat of our pants,” he says.
Michelle DeLong sat down with Tran to talk cheese sticks, après and the 2018 Winter Olympic Games in South Korea. To read the full article pick up issue 7 of Dishing PC on stands now, or click HERE.
Tran shared with us his recipe for portable baked scrambled eggs. These little breakfast bites are packed with nutrition and perfect for fueling up for the slopes. Totally customizable, make them ahead of time and individually freeze in Ziploc bags for a grab and go option.
- 1 dozen eggs, beaten
- Possible Fillings:
- Monterey Jack, Cheddar or "Taco" blend shredded cheese
- Frozen spinach, thawed and drained
- Onion, diced
- Red bell pepper, diced
- Deli ham, diced
- Heat oven to 400 F.
- Lightly grease a muffin pan with butter, canola oil or cooking spray.
- Pour beaten eggs into the muffin pan cups, filling halfway up. (If you overfill, the eggs will expand too much and overflow).
- Add fillings into each pan cup leaving some room at the top of the cups for eggs to expand.
- Bake eggs for 10-12 minutes, or until the eggs puff up and are light golden brown on top.
- Wait 3-5 minutes for the eggs to cool. This will help them release from the muffin cup pan.
- Take a butter knife and run it around the outside edge of each muffin cup to release eggs.
- Remove from pan and serve with whole-wheat bread, English muffins or bagels.