I’ve been asked a couple of times what I eat for breakfast on weekdays, and most times it’s just a boring piece of whole wheat toast with a tablespoon of peanut butter or plain greek yogurt with blueberries and a little honey. Lately, I’ve been getting up earlier to feed and let the dog out so I have more time to make a more substantial breakfast. And while I say a more “substantial” breakfast, I don’t mean I’m whipping up sticky buns, eggs benedict, or bananas foster pancakes every morning at the crack of dawn – I still try to keep breakfast quick, healthy and substantial.
The past month I’ve been going through a rotation between a smoothie with frozen blueberries, almond milk, ice, and protein powder; slow-cooked steel cut oats with almond milk and blueberries or strawberries; and a crispy corn tortilla with two egg whites, half an egg yolk, salsa, and avocado – my favorite of them all. It’s the one breakfast item that I never get tired of – I love it so much that I even have it for dinner sometimes when Kevin is working extra late and I don’t feel like making a fancy meal for one.
It’s sort of a super-healthy riff on these chilaquiles I made a while back – individual style. The protein packed egg white keeps me full while the corn tortilla delivers just enough carbs to satisfy me in the morning. The avocado lends a feeling of decadence, making me feel a tad bit naughty even though I’m well aware that it’s the “good” fats I’m indulging in. These leave me feeling full, ready to take on the day, and most importantly satisfied – not to mention I get to save my calories for dinners out with the girls or hearty pasta dinners with Kev.
This isn’t really a “recipe” per se, but more of a loosely directed guideline to follow and do what you please. You could add in a few sautéed peppers and onions, top everything with a little sprinkle of low-fat mozzarella cheese, or even scramble in some turkey sausage – the possibilities are endless. What’s even better is that this healthy breakfast comes together in mere minutes, five tops.
- 2 eggs + ½ egg yolk
- 1 corn tortilla
- 3 slices avocado
- 2 tablespoons salsa
- Salt and pepper to taste
- Olive oil cooking spray
- Spray a non-stick sauté pan with cooking spray.
- Scramble eggs over a medium low-heat until cooked, season with a little bit of salt and pepper. Remove from pan and set aside.
- Place tortilla in the pan over a medium-high heat and heat about 30 second per side.
- Top tortilla with eggs, salsa, and avocado.
- Garnish with cilantro and season to taste with salt and pepper.