So much of what I do in my job is listen. Listen to what people do during the day, what their exercise regimen or sleep regimen may look like, how many mouths are in the household and what their meal planning (or lack thereof) may looks like. I listen to their medical histories and any issues they’re having health-wise (or otherwise…). I listen to their barriers to a healthy lifestyle and disease management and that most certainly all involves listening to what they eat every day.
Few people eat the SAME thing every day and some people have high variability in their schedule and intake while others have very little. When I think of my schedule, the waking hours are all very similar, but my meals vary quite a bit in timing and certainly what I eat. I mean, Mr. Prevention does complain that even if he loves a meal we’ll never have it twice 😉 For the sake of the blog…for the sake of the blog!
But what I can’t understand is how people can’t or won’t eat breakfast every day. Even if it’s not as soon as I’d like after getting up in the morning, I always have a meal in the morning hours. And often, like many people, I struggle to have that meal be balanced. Breakfast foods are so often carbohydrate-heavy and lack in both fiber and protein that offer the satiety that simple carbohydrates cannot. Needless to say, I’m always on the prowl for balanced breakfast options and I’m so glad there was some interest in oatmeal and Greek yogurt combinations and having those featured in a blog post. Creating a bowl of breakfast can be an art in and of itself, right? Totally.
While a bowl of oats or yogurt are delicious, healthy, and quick…there’s something to be said about eggs. Wholesome, affordable, and with endless creations, they’re quite the under-appreciated super star. We whipped together these Greek Omelets not only once, but twice (and there will be more!)…Mr. Prevention loved them, I loved them, and they’re quick and easy to make. For breakfast, brunch, or brinner – enjoy!
- 1 tsp olive oil
- 4 oz raw spinach
- 4 eggs
- 3 Tbsp nonfat milk
- 1 oz feta
- ¼ cup roasted red pepper, diced
- Heat olive oil in a 6-8 inch nonstick skillet over medium heat. Once hot, add the spinach handful by handful and cook 4-5 minutes or until spinach is wilted and hot; transfer to a plate and set aside.
- Meanwhile, whisk together the eggs and milk. Return skillet to medium flame and mist with cooking spray, if needed. Once hot, add half the eggs. Cook 1-2 minutes, gently lifting the edges of the cooked egg and tilting the pan to allow additional egg to run underneath; repeat around the edges of the omelet; cover and cook 1-2 minutes. Top half of the egg surface with ½ ounce feta, 2 tablespoons of diced roasted red pepper, and half of the spinach; carefully fold the omelet in half so that the ingredients are layered inside; cook an additional 1-2 minutes or until egg is cooked through. Serve hot with salt and pepper, if desired.