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This morning, I looked at the fridge and cupboards and thought at first I had no food! We had been travelling through a winter storm the day before and I had to work late at night as well, so yet another snow day with the little one was taking all my energy. Too cold for a smoothie! What was I going to do?? Then I remembered this delicious and filling breakfast made with 4 simple ingredients, that I still had at home!

Ingredients:

1 serving cooked rice

1 egg

1-2 green onions

1/4-1/2 avocado

Salt and pepper to taste (also hot sauce like Sriracha is good on this).

Directions:

Cook rice according to package directions if you don’t have leftover rice.

While rice is simmering, cook egg as you like it- I prefer soft boiled. To soft boil, cover an egg with water and put on high heat. When it starts to boil, set a timer for 6-7 minutes. After timer goes off, immediately take off of heat and run under cold water. Peel and set aside.

Slice avocado and green onions.

Scoop rice into bowl and add green onions, stir it up so they are dispersed. Top with egg and avocado, salt and pepper to taste.

There you have it! A simple yet delicious recipe for when you want a hearty breakfast to power your day!

In an attempt of healthy meal planning, I whipped up this recipe. It was super fluffy and full of flavor!

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Ingredients

8 eggs, separated

1.5 cup milk

Oil or butter for cooking veggies

1 clove garlic chopped

A few handfuls raw spinach

1 small head broccoli chopped

3 green onions sliced

2 tablespoons fresh cilantro

1/4 cup feta cheese

1/4 cup munster cheese shredded

Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees. Spray a 9×13 baking tin and set aside.
2. Heat butter or oil on medium heat and add garlic. Cook for 30 seconds and add spinach and broccoli. Sprinkle with salt and pepper. Simmer until broccoli is tender.
3. Whip egg whites until peaks form. Mix herbs, spinach, broccoli, milk and feta into the egg yolks until smooth. Gently fold misture into egg whites.
4. Spread mixture in baking tin. Cover with shredded Munster.
5. Bake uncovered for 18 minutes. Let sit at room temperature for 5 minutes before cutting slices.