With a delicious, yet healthy breakfast in you, charge on with your day. Here are some simple breakfast recipes.
Baked Eggs with Salsa Verde
This cheesy egg breakfast could make mornings a whole lot more fun. Fresh cilantro and creamy Monterey Jack tame the heat from the tomatillos and jalapenos in the salsa verde. (Store-bought salsa, either red or green, can also do the job in a pinch.)
Total: 25 min
Prep: 10 min
Cook: 15 min
Yield: 2 servings
Level: Easy
Ingredients
Vegetable oil, as needed
1/3 cup Salsa Verde, recipe follows
4 large eggs
Kosher salt and freshly ground black pepper
1/4 cup shredded Monterey jack cheese (about 1/2 ounce)
2 tablespoons chopped fresh cilantro leaves
Salsa Verde:
1 pound tomatillos, husked and rinsed
1 clove garlic
1/4 medium onion
1/4 jalapeno chile, with seeds
1 teaspoon kosher salt
4 sprigs fresh cilantro
Directions
Preheat the oven to 400 degrees F.
Lightly oil a medium nonstick skillet with an ovenproof handle. Spoon a heaping 1/3 cup of salsa into the pan. Lightly press down the salsa to make 4 evenly spaced shallow nests and break an egg into each. Season with salt and pepper. Bake until the egg whites are cooked and the yolks are still runny about 15 minutes. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more. Top with the cilantro. Serve immediately.
Salsa Verde:
Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain.
Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and cilantro sprigs and puree until smooth.
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Broccoli and Cheese Frittata with Tomato Toast
An easy, cheesy frittata gets a boost of nutrition with the addition of broccoli and a side of garlicky whole-wheat toast with tomato. For a smoothie that doesn’t require a blender, just mash the ripe banana in a glass of milk.
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 4 servings
Level: Easy
Ingredients
2 ripe bananas, sliced
3 cups plus 1/3 cup reduced-fat milk
2 cups broccoli florets
5 slices whole wheat bread
1/3 cup shredded low-fat Swiss
1/4 cup fresh basil leaves
2 large eggs plus 2 large egg whites
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic, halved
1 ripe tomato, cut into 4 slices
Directions
Divide the sliced bananas among the four glasses, smash slightly and fill each glass with 3/4 cup of milk. Refrigerate until ready to serve.
Combine the broccoli and 1 tablespoon water in a microwave-safe bowl. Cover with plastic wrap and microwave until crisp-tender, about 2 minutes. Let rest for a few minutes, carefully remove the plastic and drain.
Tear up one slice of bread into small pieces and soak in the remaining 1/3 cup milk in a large bowl until soft, about 2 minutes. Add the broccoli, cheese, basil, eggs, 1/2 teaspoon salt and some pepper. Heat half of the oil in a medium nonstick pan over medium heat. Pour in the egg mixture and cook until the bottom begins to set, about 2 minutes. Adjust the heat to medium-low, cover and continue to cook until the middle is set, 6 to 7 minutes more.
Meanwhile, toast the remaining bread, then rub each slice with garlic and top with a slice of tomato. Drizzle the toast with the remaining 1/2 tablespoon oil.
Cut the frittata into four slices and divide among four plates along with the tomato toast. Serve with the banana milk.
Tropical Oatmeal Smoothie
This tropical-inspired smoothie is packed with fiber (6 grams per serving), thanks to the fruit and the clever addition of rolled oats.
Total: 10 min
Prep: 10 min
Yield: 2 servings
Level: Easy
Ingredients
1/2 cup old-fashioned rolled oats
1 small banana, peeled and broken into 4 pieces
1 1/2 cups plain unsweetened coconut milk beverage
Juice of 1/2 small lemon (about 1 tablespoon)
1/2 teaspoon pure vanilla extract
Kosher salt
3/4 cup frozen unsweetened mango cubes
3/4 cup frozen unsweetened pineapple cubes
Fresh pineapple wedges, for garnish
Directions
Add the oats to a blender, cover and blend to a fine powder. Add 2 ice cubes, banana, coconut milk, lemon juice, vanilla and 1/8 teaspoon salt, cover and blend until smooth. Add the mango and pineapple, cover and blend until smooth, at least 1 minute.
Pour the smoothie into two large chilled glasses and garnish with a pineapple wedge.
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