How To Start Your Day Well With The Healthiest Fat
As summer approaches and the sun starts to emerge, it’s time to mix up your morning routine with some easy breakfast recipes that make use of plentiful ingredients, healthy fats such as extra virgin olive oil, and lots of protein.
Extra virgin olive oil – a sometimes overlooked culinary powerhouse with plenty of benefits for those who are looking for a more mindful approach to breakfasting during their warm-weather breaks. In this blog post we’ll inspire you to include extra virgin olive oil in your protein-rich breakfasts as well as explore multiple delicious recipes that utilize this amazing superfood!
This 30 day protein-rich breakfast plan for weight loss from EatingWell.com is a great place to start, and what about these Egg in a Hole Peppers with Avocado Salsa to kick start your day!
Ingredients
- 2 bell peppers, any color
- 1 avocado, diced
- ½ cup diced red onion
- 1 jalapeño pepper, minced
- ½ cup chopped fresh cilantro, plus more for garnish
- 2 tomatoes, seeded and diced
- Juice of 1 lime
- ¾ teaspoon salt, divided
- 2 teaspoons extra virgin olive oil, divided
- 8 large eggs
- ¼ teaspoon ground pepper, divided
Instructions
- Slice tops and bottoms off bell peppers and finely dice. Remove and discard seeds and membranes. Slice each pepper into four 1/2-inch-thick rings.
- Combine the diced pepper with avocado, onion, jalapeño, cilantro, tomatoes, lime juice, and 1/2 teaspoon salt in a medium bowl.
- Heat 1 teaspoon extra virgin olive oil in a large nonstick skillet over medium heat. Add 4 bell pepper rings, then crack 1 egg into the middle of each ring. Season with 1/8 teaspoon each salt and pepper. Cook until the whites are mostly set but the yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for runny yolks, 1 1/2 to 2 minutes more for firmer yolks. Transfer to serving plates and repeat with the remaining pepper rings and eggs.
- Serve with the avocado salsa and garnish with additional cilantro, if desired.
Open Faced Omelette With Garlic Mushrooms And Taleggio
Ingredients
- Extra Virgin Olive Oil, for frying
- 150g Chestnut mushrooms, sliced
- ½ clove garlic, crushed
- 2 eggs, beaten and seasoned
- 50g taleggio, sliced
- A handful of rocket, lightly dressed, to serve
Instructions
- Heat the grill. Melt a knob of butter in a small non-stick frying pan, add the mushrooms, season and cook until soft and golden. Add the garlic halfway through cooking the mushrooms so it doesn’t burn.
- Scrape the mushrooms out of the pan and add another knob of butter. Pour in the eggs and let the bottom set a little, then draw in the sides and let the uncooked egg flow into the gaps. Once the egg is almost set, scatter over the mushrooms and lay the taleggio slices on top. Flash under the hot grill to just set the top and start to melt the cheese. Remove and top with the rocket just before serving.
Cheesy Egg Quesadilla With Spinach
Ingredients
- 2 teaspoons extra-virgin olive oil, divided
- 2 cups spinach
- 2 corn tortillas
- 4 tablespoons shredded Cheddar cheese, divided
- 1 large egg
- ¼ avocado, sliced
- Hot sauce (optional)
Instructions
- Heat 1 teaspoon oil in a small nonstick skillet over medium-high heat. Add spinach and cook, stirring, until wilted, about 1 minute. Top 1 tortilla with 2 tablespoons cheese, the spinach and the remaining 2 tablespoons cheese. Cover with the other tortilla.
- Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add the quesadilla and cook, flipping once, until crispy, about 4 minutes. Transfer to a plate. Crack egg into the pan and cook until the white is set, about 4 minutes. Top the quesadilla with the egg and avocado. Serve with hot sauce, if desired.
- These protein-rich breakfasts receipes are from Eatingwell.
