Posts Tagged ‘brunch’

Mexi-Style Open Faced Breakfast Sandwich

August 6, 2010

Open Faced Mexi-Breakfast Sandwich

Here’s a quick and easy healthy breakfast option with Mexican flair. The only thing missing, in my opinion, is mashed avocado. It would add a nice creaminess to the sandwich, and it would make it even more filling. As a matter of fact, I added a few slices of avocado while I was eating this!

Open Faced Mexi-Breakfast Sandwich

Here’s what you’ll need:

1 high fiber 100 calorie english muffin, halved and toasted
1 organic, cage-free egg, scrambled
2-3 tbsp homemade salsa (or whatever you have on hand)
2 tbsp light sour cream
cilantro
Coarse salt & pepper

Optional:
1/2 avocado, mashed on top your toasted muffin.

And the calorie count for this breakfast is… drumroll please… 220 calories! You’re looking at about 360 calories if you add the mashed avocado. Either way, you’ve got a low calorie, high fiber, high protein start to your day! If you serve without avocado, add some fresh seasonal fruit. You’ll have the energy to tackle your day full-force!

Enjoy your weekend! Summer is quickly coming to a close.

Open Faced Mexi-Breakfast Sandwich

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Asparagus & Zucchini Omelette

August 5, 2010

Asparagus & Zucchini Omelette

I really love eggs. They are so satisfying and a great thing to eat first thing in the morning if you know you’ll be eating a late lunch. Generally, I only eat one egg for breakfast, but I’ll beef it up with veggies and maybe some nice goat cheese. It’s amazing how full I stay from one little egg.

Asparagus & Zucchini Omelette

Here’s a simple, but very tasty little omelette. Simply chop asparagus in small pieces and saute over medium high heat in a little olive oil. When asparagus is almost done, grate in some zucchini. After a minute or two, pour in your scrambled, seasoned egg. Gently push edges of the egg up all around the pan allowing the runny egg to flow underneath. Continue to cook until almost set. Flip once. Fold it. Plate it. Top with a dollop of light sour cream, halved baby heirloom tomatoes and a little kosher salt and pepper. Voila! Quick and easy breakfast.

Zucchini Muffin

Serve with a yummy zucchini muffin from SimplyRecipes.com and you’ve successfully made two dishes with one of summer’s most bountiful crops! Those zucchini muffins are so very tasty.

Saturday Breakfast

January 6, 2010

Saturday Breakfast

This weekend my Mom, Dad and little sister were in town to spend some time with us for the New Year. I’ve been studying Martha Stewart’s Baking Handbook (that Dustin bought for me our first Christmas as a married couple) quite a bit over the last month. I used it to bake some wonderful Christmas cookies that I’ll share with you later. For breakfast though, I decided to try my hand at making Buttermilk Biscuits from scratch. The local Apple Butter my Mom gave me was so tasty on them, too!

Also, I made this Goat Cheese Quiche with Hash-Brown Crust that I found on Martha’s website. Do I even have to tell you it was good? Well, it was amazing. The only change I made was topping it with grated zucchini instead of scallions. Dustin hates onions of any form… even leeks! (Which I love!) It really added some lovely color to the quite yellow table. Even my 10 year old sister ate this and enjoyed it, even though hearing “goat cheese” made her uneasy.

Would you look at that crust! Mmm…

Saturday Breakfast

Saturday Breakfast

Saturday Breakfast