A Hearty Breakfast
Power up your day with a yummy and filling breakfast! It will keep you energized until lunch. Seriously. Here’s an easy way to prevent overeating and over-snacking during the day. The trick is making sure your breakfast is well-rounded, meaning it packs produce, protein, and whole grains. Trust me this recipe is tempting enough to get you out of bed on Sunday morning. You can make it in 15 minutes or less, even on frantic mornings. Time to rise and dine!
Broccoli and Cheese Over-Easy Omelet
- ½ teaspoon extra virgin olive oil
- 1 ¼ cups thinly sliced broccoli florets
- 1 scallion, thinly sliced on the bias
- Coarse salt and freshly ground pepper
- 1 tablespoon plus 1 teaspoon grated Parmigiano-Reggiano chesse (1/4 ounce)
- 1 large egg, plus 2 large egg whites
- Garnish: Red-pepper flakes
Heat oil in a medium skillet over medium heat. Cook broccoli and scallion covered, stirring occasionally, until tender, about 4 minutes. Season with 1/8 teaspoon salt and some pepper. Transfer to a plate.
Add cheese to skillet. Cook over medium high heat until melted and golden, about 1 minute. Reduce heat to medium-low. Add egg and egg whites. Keeping egg yolk intact, drag a spatula through the whites to spread them evenly in the pan. Cook, covered, until whites are set and yolk is still runny, 1 to 1 ½ minutes. Top with broccoli-scallion mixture, and fold omelet over. Sprinkle with a pinch of red-pepper flakes.
**To work whole grains into the breakfast, serve with one or two slices of whole-wheat toast.
** Browning the cheese in the pan develops and concentrates the flavor so you can use less. Keeping the yolk whole but still runny creates a rich sauce for the omelet.