I was getting tired of orange, didn't think it was spring/summery enough so hopefully you like the new look. I just did a quick logo, not 100% thrilled with it, but I think its better than before. Thoughts?
Anyway along with the blog makeover, I have also been making over my breakfasts lately. Their new requirement is to not only be tasty but to also be filling and healthy as well.
I haven't always been a breakfast gal, I don't love breakfast food in general. In fact when I was younger I would often skip breakfast all together. Now that may have been more related to sleeping till noon than my actual distaste for breakfast food, nonetheless, I've come a long way.
With how busy life has gotten lately, it has been very easy to write off breakfast as a quick piece of PB toast, a granola bar or heck even just a cup of coffee. But no longer. I refuse to not give breakfast the same attention that I give the other meals, its been more like the red headed step child in our house for quite some time. Hence my breakfast makeover.
Pictured above is WW's version of eggs florentine. Did I mention I'm doing weight watchers again?
That might have something to do with my bfast makeover, along with the fact that I'm working 12 hour shifts, and I often don't get a break between 7am and noon so I need my breakfast to last.
Anyway once I tasted this eggs florentine I was hooked! I felt like I struck breakfast gold! I've eaten it several times in the last week and in fact I'm eating the last portion right now, I seriously can't get enough. Perfect combo of healthy and tasty, perfect portion size, and it really does a great job of keeping me full. In the WW version you use half of an english muffin and egg whites as well as low fat cheese. However if you aren't as worried about such nonsense things like swimsuit season as I am, you could use a whole english muffin, full fat cheese and a whole egg.
That was long winded...heres the recipe
4 egg whites
salt and pepper to taste
1 spray cooking spray (whatever this means....)
1T minced red onion (or more if you want)
1 cup fresh spinach
2 slices ww reduced fat cheese slices (I used babybel light)
1 english muffin (or 2 if you want a full one for each serving)
In a small bowl, combine egg whites, water, salt and pepper but do not whisk or beat; set aside.
Lightly coat a medium nonstick sauté pan with cooking spray; warm over medium-high heat. Sauté onion until soft, about 1 to 2 minutes. Stir in spinach; cook, stirring occasionally, until spinach wilts, about 1 to 2 minutes. Add egg white mixture; scramble until cooked through, about 4 to 5 minutes.
Move eggs together in middle of pan and turn off heat; top eggs with cheese and let sit until cheese starts to melt. Divide egg mixture among English muffin halves. Yields half a topped English muffin per serving.