Healthy Breakfast Recipes
The message is consistent no matter what health or nutrition resource you’re looking at; breakfast is the most important meal of the day. And it doesn’t matter if you’re 6 or 60. A substantial morning meal of fiber and protein gets your engine running and sets the pace for your day at school, work or on the golf course. Check out these simple recipes that will give you everything you need at breakfast time.
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Healthy Breakfast Recipes - Egg Beater Omelet
Ingredients:
2/3 cup Eggbeaters or other egg substitute equivalent to 3 eggs
1 tsp. water
1 medium zucchini, grated
1/2 cup Sun-dried tomatoes, julienne
1/2 tsp. extra virgin olive oil
1/4 tsp. balsamic vinegar
1/2 tsp. sea salt
1/2 cup Gruyere, grated
1 tsp. water
1 medium zucchini, grated
1/2 cup Sun-dried tomatoes, julienne
1/2 tsp. extra virgin olive oil
1/4 tsp. balsamic vinegar
1/2 tsp. sea salt
1/2 cup Gruyere, grated
Preparation:
1. Combine zucchini, tomatoes, olive oil, vinegar, and salt. Add water to Eggbeaters and beat lightly with a fork, just enough to combine. Season with freshly ground pepper.
2. Pour egg mixture into a pre-heated, non-stick sautee pan over medium-high heat. As the egg begins to set, use the end of the fork to gently push the set egg from the outside toward the center of the pan, allowing the uncooked egg to flow toward the outside until the egg mixture is no longer flowing freely and uncooked.
3. Distribute the zucchini mixture over half the egg surface. Sprinkle with cheese if you wish. Turn down the heat and allow the omelet to cook for about a minute until it firms up and the zucchini is warmed through. Turn it out onto a plate by tilting the pan and sliding the omelet out of the pan until about one third of it is on the plate. Then lift and flip the remainder of the omelet over on top of itself.
4. Garnish with freshly cut chives, a dollop of sour cream, or your favorite salsa.
2. Pour egg mixture into a pre-heated, non-stick sautee pan over medium-high heat. As the egg begins to set, use the end of the fork to gently push the set egg from the outside toward the center of the pan, allowing the uncooked egg to flow toward the outside until the egg mixture is no longer flowing freely and uncooked.
3. Distribute the zucchini mixture over half the egg surface. Sprinkle with cheese if you wish. Turn down the heat and allow the omelet to cook for about a minute until it firms up and the zucchini is warmed through. Turn it out onto a plate by tilting the pan and sliding the omelet out of the pan until about one third of it is on the plate. Then lift and flip the remainder of the omelet over on top of itself.
4. Garnish with freshly cut chives, a dollop of sour cream, or your favorite salsa.
Warning: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
