Wednesday, January 9, 2013

A Healthful, Easy Weekday Breakfast

How can you not love an egg white?  Really.  It has all sorts of nutritional goodness including slimming and satisfying protein for hardly any calories.  Huge nutritional bang for the buck.

Tuesday, I shared one of my other go-to breakfasts that is quick, easy to make and hearty enough to keep you satiated for a while.  Today it's all about the incredible, edible egg white.

Before I go any further, I have nothing against the yellows.  I just prefer the egg white.  Jordan gets two or three egg yellows a week.  It's not a "let's keep fat away from the kid thing."  This just happened to be an egg white kind of day.  More on that later.

I made this breakfast for both Jordan and me in five minutes.  It's another creation so simple, yet versatile, even I can't screw it up.


My omelet featured two egg whites, a dash of Mrs. Bragg's seasoning (love it because it has no sodium) and liberal handful of torn salad greens.  I added a heaping spoonful of Mrs. Renfro's green salsa for my omelet.   Jordan had the exact same omelet sans the salsa.


Once I sprayed the pan with olive oil Pam, I timed myself.  It took all of five minutes to cook this omelet, let it cool and cut it up for her to eat.  Could that be any easier?  Jordan loves it, too.   She gets vegetables and protein for breakfast.  I added half a banana, a piece of bread and some milk this morning for her.


I'll add anything and everything to an omelet: cheese, broccoli, peppers, spinach, cauliflower, olives, just about vegetable-related.  If I want something more substantial, I'll add some whole wheat or corn tortillas and make breakfast tacos.  My concoction this morning, according to the Daily Plate was only 103 calories with three grams of fat, 10 grams of protein and two grams of sugar. 


That was it for me this Wednesday morning.  I broke my New Year's resolution on Tuesday and visited the vending machine at work.  Twice.  Not pretty.   I have Fake Food regret this morning.
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