Here are some Breakfast Recipes for you!
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Garlicky Veggie-Packed Omelet
Delicious vegetables and garlic combine with fluffy eggs and egg whites to make a simple, satisfying and savory meal that will start off any day right! Protein-packed and rich in complex carbohydrates from the vegetables, this is a tasty way to get some valuable nutrition.
Ingredients
- 2 tsp olive oil or coconut oil
- 1/4 cup chopped yellow onion
- 1/4 cup sliced button or cremini mushrooms
- 1/2 tsp garlic powder
- 1/2 cup torn spinach leaves
- 1/4 cup chopped tomato
- 2 large whole eggs
- 4 large egg whites
Instructions
- Heat olive oil or coconut oil in a small frying pan over medium heat.
- Saute' onion for 1 minute. Add mushrooms and water, and saute' until mushrooms are softened, about 3-4 minutes
- Sprinkle mixture with garlic powder and add spinach leaves and tomatoes, stirring constantly.
- Whisk together eggs and egg whites and pour over the sauteed vegetables.
- Immediately begin pushing the outer edges into the center with a spatula for one turn around the whole pan. Let omelet set for 2 minutes.
- Gently slide the spatula under omelet and quickly flip.
- Continue cooking omelet for another 3 - 5 minutes or until no longer runny.
Feta Frittata
Also makes a great meal!
Ingredients
- 8 Eggs
- 1/4 Cup Plain Greek Yogurt
- 1/4 Cup Chopped Fresh Basil
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- 1 Tbl Olive Oil
- 4 Oz Crumbled Feta Cheese with basil, olives and sundried tomatoes or 1 Cup plain feta cheese
- 1/4 Cup Pine Nuts
Instructions
- Preheat broiler. Whisk eggs, yogurt, basil, salt and pepper in medium bowl until well blended
- Heat oil large ovenproof skillet over medium heat, tilting skillet to coat bottom and side. Pour egg mixture into skillet; cover and cook 8 to 10 minutes or until eggs are set around edge (center will be wet)
- Sprinkle feta and pine nuts evenly over top. Transfer to broiler; broil 4 to 5 inches from heat source 2 minutes or until center is set and pine nuts are golden brown. Cut into wedges.
Notes
This frittata also makes a great meal. Cut it into quarters and serve it hot with fruit for breakfast, tuck a wedge into half a pita for lunch.
Baked Pumpkin Oatmeal
Ingredients
- 2 Cups Old Fashioned Oats
- 2 Cups Milk
- 1 Cup Canned Pumpkin
- 2 Eggs
- 1/3 Cup Packed brown sugar or palm sugar
- 1 Tsp Vanilla
- 1/2 Cup Dried cranberries plus additional for topping
- 1 Tsp Pumpkin Pie Spice
- 1/2 Tsp Salt
- 1/2 Tsp Baking Powder
- Maple Syrup
- Chopped Pecans (optional)
Instructions
- Preheat oven to 350 degrees. Spray 8-inch square baking dish with nonstick cooking spray
- Spread oats on ungreased baking sheet. Bae about 10 minutes or until fragrant and lightly browned, stirring occasionally. Pour into medium bowl; let cool slightly
- Whisk milk, pumpkin, eggs, brown sugar and vanilla in large bowl until well blended. Add 1/2 cup cranberries, pumpkin pie spice, salt and baking powder to oats; mix well. Add oat mixture to pumpkin mixture; stir until well blended. Pour into prepared baking dish.
- Bake about 45 minutes or until top is set and knife inserted into center comes out almost clean. Serve warm with maple syrup, additional cranberries and pecans, if desired. Store leftovers in the refrigerator. Reheat individual servings in the microwave.
