Ah yes, the most important meal of the day. I know some folks who simply do not have an appetite in the morning, while some others, like myself, wake up ravenous and excited about the first course of the day. But first, coffee.
*pours a cup of freshly-brewed black*
Okay, let’s talk breakfast.
The first thing that comes to mind when I think breakfast is Eggs. I’m a huge fan of eggs done different ways: sunny side-up, scrambled (runny, of course), or soft-boiled. I’ve never met an Eggs Benedict I didn’t like, especially when salmon is playfully involved or used in place of ham. The best thing about eggs is that it fills you up easily and has what your body needs to get you going. They are an excellent source of affordable (read: cheap!) source of inexpensive but high quality protein. The egg white contains more than half of the protein of the entire egg and also packs vitamin B2 and has lower amounts of fat and cholesterol than the yolk. You can get selenium, vitamin D, B6, B12, zinc, and iron too.
If you live an active lifestyle and regularly workout, you’ll find eggs have so many benefits for you. Prepared the right way, you can find new relish for eggs as a morning staple. My personal favorite is incorporating eggs with some greens like kale, spinach, or arugula, throw in some tomatoes, avocado (a very good kind of fat), toss in olive oil, salt, pepper. Voila!
My best memories of my travels around the world always involve food. Me recent half-year hiatus in California has left me lusting after their food scene. San Francisco is well-known to have some pretty awesome food places, but Oakland is definitely close to my heart. I had breakfast at this place called Grand Lake Kitchen with a delectable menu and view of Lake Merritt.
Another scrumptious breakfast place I enjoyed was Kitchen 388. Cozy and quaint and gets a lot of morning sun. Poached eggs are perfect when you slice it and the golden yolk runs out and down your plate. The richness of the yolk, the creaminess of the hollandaise (it’s always homemade over there) are perfectly complimented by the lemony dressing of the baby rocket salad. So good.
These are pretty indulgent (bacon!) but still relatively healthy breakfasts. The past few months I’ve been sticking to a high-protein diet of egg whites in the morning. That can get pretty boring pretty quickly, so I thought I’d share one way I make my egg white breakfast a little more exciting.
Knock, knock. Who’s there? “Omelette.” “Omelette, who?”
Omelette you in on this delicious little recipe. Badum-tsss. Get it? Haha.
EGG WHITE OMELETTE MADE EASY
- 2 tablespoons chopped onion
- 2 tablespoons chopped green bell pepper
- 2 tablespoons chopped mushrooms
- salt and ground black pepper to taste
- 1 (32 ounce) container refrigerated pasteurized egg white substitute (such as Egg Beaters Whites®) 8 ounces of egg whites is about 4 eggs.
Spray a 9×5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.
Pretty easy right? You can totally make this in 10 minutes. So good and you can bring it with you to work and have it as a mid-morning snack or post-lunch snack if you’re feeling the hunger pangs.