1. Avocado Toast with Eggs
Ingredients:
2 slices whole grain bread
1 ripe avocado
2 eggs
Salt and pepper to taste
Optional toppings: sliced tomatoes, feta cheese, red pepper flakes
Instructions:
Toast the bread slices until golden brown.
While the bread is toasting, mash the avocado in a small bowl and season with salt and pepper.
Heat a non-stick skillet over medium heat and crack the eggs into the skillet. Cook until the whites are set but the yolks are still runny, about 3-4 minutes.
Spread the mashed avocado evenly onto the toasted bread slices.
Carefully place a cooked egg on top of each avocado toast.
Season with additional salt and pepper if desired, and add any optional toppings of your choice.
Serve immediately and enjoy!
2. Greek Yogurt Parfait
Ingredients:
1 cup Greek yogurt
1/2 cup granola
1/2 cup mixed berries (such as strawberries, blueberries, and raspberries)
Honey or maple syrup for drizzling
Instructions:
In a glass or bowl, layer the Greek yogurt, granola, and mixed berries.
Drizzle honey or maple syrup on top for added sweetness.
Repeat the layering process until all the ingredients are used up.
Serve immediately for a refreshing and nutritious breakfast option.
3. Spinach and Mushroom Omelette
Ingredients:
2 eggs
1/2 cup fresh spinach, chopped
1/4 cup mushrooms, sliced
1/4 cup shredded cheese (such as cheddar or mozzarella)
Salt and pepper to taste
Olive oil for cooking
Instructions:
In a small bowl, whisk the eggs together until well combined. Season with salt and pepper.
Heat a non-stick skillet over medium heat and add a drizzle of olive oil.
Add the chopped spinach and sliced mushrooms to the skillet and cook until softened, about 2-3 minutes.
Pour the whisked eggs over the spinach and mushrooms, tilting the skillet to spread them evenly.
Cook the omelette for 2-3 minutes, or until the edges start to set.
Sprinkle the shredded cheese over one half of the omelette and fold the other half over the top.
Continue cooking for another 1-2 minutes, or until the cheese is melted and the omelette is cooked through.
Slide the omelette onto a plate and serve hot.
4. Banana and Peanut Butter Smoothie
Ingredients:
1 ripe banana
2 tablespoons peanut butter
1 cup almond milk (or any other milk of your choice)
1/2 cup plain Greek yogurt
1 tablespoon honey or maple syrup (optional)
Ice cubes (optional)
Instructions:
Place all the ingredients in a blender and blend until smooth and creamy.
If desired, add ice cubes for a colder consistency.
Pour the smoothie into a glass and serve immediately for a quick and nutritious breakfast on the go.
