Recently in Breakfast Category

I started out with an already fantastic, healthy pancake - and tweaked it just a bit to boost the protein and cut a little of the "bad" carbs. I wouldn't recommend this for every breakfast, because it is still a little higher in the "unfavorable" carbs - but great if you are craving pancakes. My kids ate these this morning, and didn't even know that I tweaked them!

I know this seems so simple and easy but let's talk about omlettes for a minute.

I started eating omlettes every morning after I had been eating cereal for years...decades. I always had this awful feeling of hunger shortly after eating cereal and often I would just eat more bread. Once I started eating omlettes, I was cured from this insatiable hunger and could manage my need for more food.

With a husband and three children all at home it seems like I must be wonder mom to get omlettes cooked up every morning. But I'm not.

I spend a few hours on Sunday, or whatever other day offers me the time and desire to cut, chop, cut, chop and grate. I get everything out of the fridge and cut up enough omlette ingredients for the week, including grated cheese.

I only eat a 2 egg omlette and I load it up with veggies. What I put in the omlette depends on what is on sale and in season.

Things I love to put in my omlettes:

Brocolli
Zuchinni
Red or Green Bell Pepper
Green Onions
Mushrooms
Asparagus
Left over sauteed vegetables from the night before
Salsa
Cilantro
and of course a little bit of cheese
Some raw red cabbage sprinkled over the top of a cooked omlette is really good too

I use a little bit of coconut oil to cook my omlette in. It keeps it from sticking to the pan and gives it a really nice flavor.

For all of you non-cooks out there, I'll give you a simple run down of how to prepare an omlette.

First get out your container of pre-chopped vegetables that we talked about above. Throw them in a pan with a a few tablespoons of water in it and cook them to desired tenderness or crunchiness. While the vegetable are cooking crack open 2-3 eggs into a bowl (I use a 2 cup measuring cup) and mix the eggs. Place cooked vegetables on a plate.

Add a tablespoon of coconut oil to a warm pan and turn the heat down to medium. Allow the coconut oil to melt and then add the eggs. Tilt the pan to make sure the eggs spread out of the whole pan. Fancy chefs probably have an omlette or pancake turner but I use a good 'ol spatula. Once the egg has cooked nearly all the way through, loosen the edges and attempt to flip. Or just let it continue to cook on low heat until there is no runnies....this might just take a bit longer.

Throw in your cheese and vegetables on one-half of the omlette, flip the other side over to close it up and viola! You've got yourself an omelette.

If you aren't a breakfast person you can try this for dinner too! My kids love having breakfast foods for dinner....they must think it's a wacky, kid kind of day when we flip these around like that.

Approximately 2 block breakfast. Use your block chart to adjust amounts for you.