As many of you know, breakfast is an absolute MUST in my book. Eating a hearty breakfast helps reduce levels of the hunger hormone ghrelin, keeping you satisfied throughout the morning and allowing your mind to focus on things other than your next food fix. While you probably don’t have time to make a gourmet meal before work each morning, that’s no excuse to skip breakfast. There’s nothing easier than pouring low-fat milk into a bowl of whole-grain cereal; more involved recipes can be made ahead of time, or you can cut down on the morning workload they entail by preparing the core ingredients the night before.
Try this vegetarian egg bake — it’s packed with high-volume, low-calorie veggies and lots of healthy protein that will keep you satisfied and prevent energy lags later in the day. The salsa adds a nice kick! Make this the night before and give it a quick warm-up in the microwave in the morning.
Vegetarian Egg Bake
* 10 egg whites, beaten
* 1/4 cup reduced-fat (2%) milk
* 1/4 teaspoon freshly ground black pepper
* Cooking spray
* 1 large onion, diced
* 2 cups tomatoes, chopped
* 1 cup fresh spinach
* 1/2 cup salsa
Preheat oven to 300 degrees F. Combine egg whites, milk, and pepper in a large bowl and set aside.
Spray a large, heavy skillet with cooking spray and heat over medium heat. Sauté onion 5 minutes. Add diced tomatoes and spinach and sauté another 10 minutes, stirring frequently.
Transfer vegetables to egg mixture and combine thoroughly. Pour into a lightly oiled glass pie plate and bake 15 minutes or until eggs are set. Do not overcook.
Cut into wedges and serve at room temperature with salsa.
Makes 4 servings.
From Jillian *