Photograph by Bennett Pruitt
The morning is usually a rush. People are weaving in and out of the bathroom, changing their outfits, and trying to find their homework from last night. With all the commotion in the morning, my children often skip their breakfast. As a chef and a mother, it kills me to see them leave to school with an empty stomach. Therefore, this year, my resolution is to change that. I want to make sure that they have a healthy, well-balanced breakfast to set them on the right track for the rest of the day.
Don't worry if you don't have time to fix all these either. If you plan, you will be able to serve the same food the next day. When I make a smoothie, I make extra so I can freeze it and use it for the rest of the week. All I have to do is put it in the microwave for 30 seconds or so, and presto! One delicious smoothie! I do the same thing with waffles and other baked goods and double the batch so that I can freeze the rest. It usually keeps in the freezer for up to three months.
One of the easiest morning meals is a healthy plate of soft, creamy scrambled eggs, rich with cheese and herbs.
One Delicious Plate:
1 Tbsp olive oil
2 eggs, beaten
1 Tbsp 2% milk
2 Tbsp chopped ham (or crumbled sausage, smoked salmon, bacon)
3 Tbsp grated sharp cheddar (you can use the reduced-fat version)
1 Tbsp chopped chives (or basil, parsley, or dill)
¼ tsp salt and pepper, each
In a small skillet over medium heat, warm olive oil. Mix milk, salt and pepper to the beaten eggs. Pour eggs into pan, stirring gently, reaching the bottom and edges of the pan until eggs begin to thicken. Add cheese and ham and cook until eggs are almost firm. Remove from heat and stir in chopped chives. Serve immediately.
