So you’re really serious about the #fitfam life and you’ve gone and bought all these fruits and veggies but now, you’re standing in the middle of your kitchen and you’re like, so what am I supposed to actually do with all this?
Fret not, we have you covered with 5 healthy breakfast options that you can mix and match, all month long to help the #fitfam struggle.
1) Spinach + Tomato Frittata (via @Averie Cooks)
INGREDIENTS:
6 large eggs, lightly beaten
salt and pepper, to taste
1 to 2 cups fresh spinach, loosely measured in cup
1 medium tomato, diced small (I used an unpeeled Roma)
optionally add extra produce (i.e. onions, mushrooms, zucchini, leftover sweet potatoes, etc.) and/or sprinkle with a handful of shredded cheese
DIRECTIONS:
Preheat broiler to high with a rack placed in the middle of the oven. I prefer to broil in the middle of the oven because it’s safer and less likely the food burns before I notice it.
In a medium bowl, lightly beat the eggs with a fork, add salt and pepper to taste, and stir to combine; set aside.
To an oven-safe skillet such as an enameled cast iron skillet (spray with cooking spray if it’s not well-seasoned), add the spinach and heat over medium heat on the stove until spinach wilts slightly, about 30 seconds.
Evenly sprinkle the tomatoes and any optional produce or cheese, add the eggs, and cook over medium heat (covered if possible) without stirring for about 5 minutes, or until edges begin to set.
To encourage center to set, place skillet under the broiler for 3 to 5 minutes, or as necessary. Broiling time will vary based on type of skillet, how done the eggs got on the stove, how hot your broiler gets, exact positioning of oven rack, etc. Make sure to keep an extremely watchful eye on eggs so they don’t overcook or burn, remembering that when cooking in cast iron there’s carry-over cooking. Pull skillet before you think you need to so eggs don’t become overcooked as they cool in skillet before serving. Frittata is best served warm and fresh.
2) Savoury Oatmeal With EggI
INGREDIENTS:
Oatmeal (one serving)
A pinch of salt
A pinch of cinnamon
Sugar/honey as desired
A handful of peanuts
Two Eggs
DIRECTIONS:
Take oatmeal to a whole new level by making it savory. Prepare as usual with milk or water, but add a pinch of salt, cinnamon and sugar. Then top with a poached egg, peanuts and sprinkle on a little cheese for an extra tasty kick.
3) Avocado Toast With Egg
INGREDIENTS:
2 Slices of brown bread
1 smashed avocado
2 eggs
A pinch of salt
A pinch of pepper
DIRECTIONS:
Top two lightly toasted slices of whole-grain bread with smashed avocado and a sprinkling of salt and pepper.
Layer on it two fried eggs
4) Breakfast Burritos (via Food Network)
INGREDIENTS:
2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans, preferably low-sodium
1/4 teaspoon chili flakes
Salt and freshly ground black pepper
4 eggs and 4 egg whites
1/3 cup (about 1 1/2 ounce) shredded pepper Jack cheese
Nonstick cooking spray
4 (10 inch) whole wheat tortillas (burrito size)
1/4 cup reduced fat-free sour cream
1/4 cup salsa
1 large tomato, (4 ounces) seeded and diced
1 small avocado (4 ounces), cubed
Hot sauce
DIRECTIONS:
Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.
5) Potato And Zucchini Frittata (via @FoodNetwork)
INGREDIENTS:
1 small russet potato, peeled and cut into 1/2-inch cubes
4 large eggs
2 egg whites
2 tablespoons coarsely chopped fresh cilantro leaves
3/4 teaspoon salt
1/4 teaspoon hot sauce
1 tablespoon olive oil
1 garlic clove, minced
1 small onion, finely chopped
1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel
1/2 cup queso fresco (2 ounces)
2 strips of cooked crumbled turkey bacon – optionals
DIRECTIONS:
Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.
Preheat the oven broiler to medium-high.
Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using.
Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.
Share with me ladies, which one are you making first and why.
I can’t wait to read your comments.