Mushroom, steak and swiss omelet. My breakfast this morning.
Supreme Pizza Frittata
- 6 eggs
- 1 cup chopped green peppers
- 1 cup chopped onion
- Few (or a lot) cloves of garlic
- 1 bag of shredded mozzarella
- 1 bag of pepperoni (chopped)
- 3 roma tomatoes, sliced
- 1 sm can of sliced black olives
- 1 sm can of mushrooms
- Italian Seasoning
Set oven at 400°. Scramble eggs, put aside. Saute the peppers, garlic and onions in extra virgin olive oil in the cast iron pan on medium high heat. When the onions are transparent, remove everything into a bowl. Spread cheese on the bottom so it covers, let melt a bit and put back veggies. Add pepperoni and seasoning. Add eggs. Let settle. Add tomato slices and a few more green peppers slices. Add more cheese, olives, and mushrooms. More seasoning. Put in oven for 8-14 minutes or until egg is set in center.
Chicken andouille sausage and eggs topped with cilantro and a side of thick cut bacon.
A ham, onion, and swiss scramble.
I make sure I have a large protein rich breakfast each morning.
The study included 93 overweight or obese women. Half the women ate 700-calorie breakfasts, 500-calorie lunches and 200-calorie dinners. The other reversed it, with a 200-calorie breakfast, the same 500-calorie lunch and a 700-calorie dinner.
After three months, those eating the jumbo breakfasts lost an average of 17.8 pounds and three inches from their waistlines—10 pounds and an inch-and-a-half more than the group having skimpy breakfasts and big dinners.
Pico de Gallo Omelet with Pepper Jack cheese, Texas Pete hot sauce, and thick cut bacon.