Bountiful Breakfasts

Sometimes I'm in a big hurry in the mornings and grab Cheerios or Raisin Bran for breakfast. Usually, though, I'm up in time to make something more substantial. There isn't a lot of variety in the meals themselves, but there are many possible variations in the "add-ons."

1. Chobani vanilla fat free Greek yogurt & fruit. Variations include different types of fruit, fresh pineapple, blueberries or strawberries being my current favorites. I also frequently throw a half ounce of almonds in as well, for extra protein & crunch. I especially like this one in the summertime.
   
2. Oatmeal & fruit. The fruit is usually apples, and I add cinnamon & brown sugar. Again, sometimes I throw in half an ounce of nuts. (Yes, I measure pretty much everything these days. It not only ensures that I don't get too much, but that I get enough. I'm as likely to underestimate as overestimate.) This one is best when it's cold out.
   
3. Scrambled eggs with green onions, mushrooms, cheese, peppers. Sometimes I throw meat, like leftover sausage or ham, in as well. It's usually two eggs, but if I know I have a lot of calories for the day and I'm really hungry, I throw an extra egg white in. Start with a little butter, saute the vegetation, toss in the eggs, save the cheese--not too much--for the end. For the love of all things good, do not overcook the eggs.
   
4. Fried eggs. This is generally the highest calorie option. Sometimes I have the eggs with an English muffin or toast (I'm dying to try Eggs Benedict over a grilled portobello mushrooms or polenta, too), but my drop dead favorite is potatoes. I cut up a smallish potato and throw it in the frying pan with a little water and slap the lid on. Once the water has evaporated, the potato is cooked through. (This is better than par-cooking the potato in the microwave, because then you don't have to cut up a steaming hot potato and lose the skin off it, etc.) Then add a couple teaspoons of olive oil and toss to coat. This way, you don't need a ton of fat, but you still get deliciously crispy spuds. Let them sit on one side so they do crisp up--if you're tossing them all the time, they don't have time to get brown. Once they're almost done, I toss in green onion, and leftover sausage or ham. (I don't bother with cheese in this version, because it just doesn't seem to "go" to me. Cheese is more of a scrambled addition.) Once it's all well cooked, slide it onto the plate and fry a couple eggs. Generally, I don't need any more fat because the pan is already pretty well lubed up. Over easy, slide them on top of the eggs, and inhale. Try not to lick the plate.