Healthy breakfast recipes can oftentimes be difficult to find. Maybe because breakfast is the first meal of the day and it’s supposed to be hearty or maybe because of its traditional roots, breakfast recipes tend to be full of unhealthy meats, sweets, and other things which make trainers shudder. To make up for this, many healthy breakfast recipes get rid of all of those bad for you (though delicious) meats and sweets and end up getting rid of a lot of flavor. There has to be a middle ground.Healthy breakfast foods can make your life healthy.
One of the things you can do to make healthy breakfast recipes is substitute at least some of the unhealthy breakfast meats with more healthy alternatives. For instance, replace regular bacon with turkey bacon or replace sausage with its meatless alternative. If you do it, mix it with eggs or potatoes and no one will know the difference.
The other thing you can do is make your own healthy breakfast recipes by taking traditional breakfast recipes and add healthy ingredients like this healthy breakfast omelet which avoids bacon and sausage for a delicious blend of flavorful vegetables.
Healthy Breakfast Recipes
Healthy Breakfast Recipes: Kale, Onion, and Mushroom omelet with Swiss cheese and Hot Sauce
Before we get started, let’s talk skillets. If you want to make a real omelet, you will probably need an omelet pan which will let you easily flip the eggs. If all you have is a skillet, it’s okay. You can try the flip and may get it with some practice. Until then, just enjoy your egg scramble!
Salt and Pepper to taste
2 tablespoons olive oil
1/4 onion, diced
1 clove garlic, minced
1 kale leaf, cut into 2 inch squares
4 button mushrooms, sliced
1/4 cup low-fat Swiss cheese
(optional) Sliced chives
Yield: 1 omelet
Crack the eggs over a bowl. Add a small pinch of salt and pepper and beat thoroughly with a fork. Set aside.
In a skillet over medium-high heat, add the two tablespoons of olive oil. Let the olive oil get hot. Add the onions and another small pinch of salt.
Cook the onions until they turn translucent, about 8-10 minutes then add the garlic. Cook for about 30 seconds. Next, add the kale and mushrooms. Cook until the mushrooms have turned dark brown and the kale is soft.
Pour in the eggs and let them cook until they are set, probably 2-3 minutes. Then flip them by working a spatula under them and tossing the omelet in the air. Or just make a scramble. No one will care!
If you are making a scramble, sprinkle the Swiss cheese over the eggs. If you flipped the eggs, wait to sprinkle the cheese over the omelet until it is done cooking. Then slide out of the pan and fold in half so that the cheese is in the middle.
Cook until the eggs are no longer wet. Serve with the hot sauce and chives.