Breakfast For Dinner

Turn this heavy morning delight into a nutritious and delicious dinner option . . .

Who doesn’t love breakfast foods for dinner? Pancakes and waffles topped with whipped cream are temptations I could eat at any time of the day. Breakfast for dinner oftentimes is seen as more of a treat than a regular meal, and because of this, we sometimes don’t take calories or fat content too much into consideration. It’s just too much fun eating something extra tasty for dinner! But this can put a dent in a healthy lifestyle, especially if you are someone trying to lose a few pounds. But rather than give up breakfast for dinner, why not try a smarter, healthier option that’s less sweet and more colorful? Let’s start off with a little egg.

I’ve never really been an egg person. It wasn’t until my last year of college that I grew to love them when my roommate decided to make her famous veggie omelets. I haven’t looked back since. The omelet is believed to have originated in the Ancient Near East (known today as the Middle East), and is a breakfast favorite all over the world in many different forms. My favorite omelet is simple and involves very few ingredients and lots of fresh, colorful vegetables. It makes a nutritious and light meal that covers every food group without weighing you down. It’s my favorite go-to meal right after a work out, and does just the trick when you really build up an appetite for a good, filling meal. The veggie omelet is so easy to make, because you really don’t need to follow a strict recipe or take any measurements. Just throw in the vegetables you like and you are good to go. The perfect omelet is all about a smart balance between veggies, dairy, and protein. Follow my simple steps to creating the perfect omelet that you can have for dinner without feeling guilty. Plus, it tastes just as good, and maybe even better, than a tall stack of chocolate chip pancakes.

Start off by preparing your vegetables. Any vegetable will work, so choose your favorites. I love my omelet to be filled with onions, zucchini, tomatoes, bell peppers, and celery. The more colorful, the better! Dice your favorite mix of veggies up into small slices and cubes and put them off to the side. Put a little oil into a frying pan and add your onions first and allow them to caramelize. You’ll know they are done when they become transparent and a little brown around the edges. Now you’re ready to add everything else, but add the tomatoes last because they cook the fastest. Tomatoes are a must because they make the mix of vegetables juicy and incredibly flavorful. Add a little bit of salt and pepper on top and you are done. When your veggies are ready, pour them into a bowl.

To prepare your egg mixture for one omelet, break two eggs into a bowl and whisk together the yokes and whites. If you prefer, you can leave one yoke out of this mixture for a fluffier omelet. Add about a tablespoon of milk to this mixture and whisk. If you add too much, your omelet will turn out looking more like a fluffy white cloud. You really don’t need any more salt or pepper since you’ve already incorporated it in the veggie mixture. Pour the mixture into the frying pan and make sure it covers the entire surface. Let your omelet cook entirely on one side before flipping over. Cut a few slices of low-fat provolone cheese while your omelet is cooking.

When your omelet is finished on both sides, scoop it up, plate it, and layer your vegetables and cheese on top. I like to put my slices of cheese first so they melt in-between the egg and the steaming hot vegetables. Another option is to layer your cheese and veggies on half of the omelet, fold over the other half, and then pile on even more veggies on top. Either way, your omelet is instantly ready to be enjoyed, and your dining experience will be both fun and delicious. For those with a taste for spiciness, a little Mexican hot sauce on top adds an extra burst of hot flavor that goes well with the veggies and cheese.

Okay, so you have your protein down with the eggs, dairy with the milk and cheese, and your fruits and vegetables, of course! If you are a carb-lover like me, then you will be happy to hear me say that I cannot eat an omelet without bread! Just make sure that the bread is whole wheat and heavy on the grains—added texture is always a plus. I always spread a little Nutella on top of my crunchy toast because I believe that breakfast should always be a little bit sweet, even if you are having it for dinner.

There you go – a no-brainer breakfast that makes for an easy and quick dinner menu. It requires no measuring cups and works with basically anything in your refrigerator. With all the color in it, it’s both pretty and nutritious. What more can a girl ask for? Now dig in!

Published on May 20, 2010 on LVCMag.com