I am not a morning person. I prefer to stay up late and get up late. Luckily, I’m in a job that allows me to do this most days.
The drawback of keeping much the same schedule since my college days is that eating a healthy breakfast is a challenge. When I don’t get up and about until 10 a.m., it seems easier to wait an hour and just have an early lunch instead.
I also find myself rushing in the morning, so I don’t have time to cook breakfast. Most of the “grab and go” breakfast foods on the market are full of carbs and sugar, and I feel like I crave sugary stuff all day if I eat something really sweet in the morning.
I have a couple of breakfasts I enjoy, including Hungry Girl’s Egg Mug recipes (check ’em out, they’re terrific), and a double serving of trail mix (remember to watch those carbs). To stave off boredom, though, I thought I’d go on a hunt to see what else is out there. This is one of the recipes I found at Better Homes and Gardens.
A few notes: This serves two. I modify the recipe to cook it for one and use one large egg and 1/4 cup of egg substitute or egg white (I like Egg Beaters). By using only half the cheese and canadian bacon the recipe calls for, it ends up about the same totals for nutrition facts. I also add in some mushrooms, spinach or tomato to get at least a partial serving of veggies, which does change the calories and carb content a little.
Your turn: What do you usually eat for breakfast?
What you’ll need:
2 egg whites
1 and 1/2 oz Canadian-style bacon, finely chopped
4 and 1/2 teaspoons of water
1 tablespoon fresh chives
pinch of salt
1 large pita round
1/4 cup shredded cheddar cheese
1. In a small bowl, beat together egg, egg whites, Canadian bacon, water, chives and salt.
2. Lightly coat a nonstick skillet with cooking spray. Over medium heat, add egg mixture to skillet. Cook without stirring until eggs begin to set on the bottom and around the edge. Using a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking 2 minutes or until eggs are cooked through but glossy and moist. Remove from heat.
3. Cut pita bread in half crosswise. Fill pita halves with egg mixture. Sprinkle with cheese.
Nutrition per serving
Fat: 9 g
Dietary fiber: 1 g
Protein: 18 g