Now that we have that out of the way, let me share with you two breakfast ideas that will either add to your breakfast recipe file or motivate you to start one!
#1
Bacon & Veggie Frittata
Ingredients for 2 servings:
4 bacon strips, coarsely
chopped
1 cup chopped broccoli
1/2 cup chopped green
pepper
1/2 cup chopped red onion
1/2 to 1 teaspoon dried rosemary,
crushed
6 eggs
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
Directions:
In an 8-inch ovenproof skillet, cook the
bacon over medium heat until crisp. Drain, reserving approximately 2 tablespoons
drippings in the skillet. Remove bacon to towel and set aside.
In the same skillet add broccoli, green
pepper, onion, and rosemary; cover and cook over low heat until vegetables are
tender, about 10 minutes. Remove from the heat and set aside.
In a large bowl, whisk the eggs, water,
salt, and pepper; pour the eggs over veggie mixture. Top with bacon and paprika.
Bake, uncovered, at 350ºF for 12-15 minutes or
until eggs are firm. Cut into 3 servings. To make 4 servings, just add 2 more
eggs, another 1/2 cup of veggies, and another sprinkle of the seasonings; bake
for an extra 2-5 minutes.
And try this time-saving tip: cook up an entire package of bacon at one time in the oven - yes the oven! Line a cookie sheet with sides with a large piece of foil and lay each piece of bacon on it. Cook at 400 degrees for 12-14 minutes or until it is at your desired doneness. Drain on paper towels and put in a ziploc in the fridge and use it as you need it.
#2
Quick On The Go Greek Yogurt
- 1/2 cup plain Greek yogurt
- Handful of chopped nuts (I do walnuts)
- 1/4 cup fruit of choice (berries are my favorite)
- 1 pinch of Stevia or 1 tsp raw honey
Enjoy these this week!
No comments:
Post a Comment