As the product of countless bowls of (sugar!) cereal—actually, I can guess: nearly 10,000—I've always been a little confused about what constitutes a healthy breakfast. Growing up, my brother and I would play "garbage collection" at the grocery store, throwing boxes of Lucky Charms, Super Golden Crisp, Rice Krispies, and Cinnamon Toast Crunch into our cart—aka the trash truck. We didn't realize at the time that our game was an apt metaphor.
After college—when my breakfast of choice was Cocoa Krispies mixed with the plain version for fortification—I decided it was time to switch to "adult" cereal. Yet as it had been with sugary brands, every morning around 10:30 or 11, I'd experience a blood sugar meltdown and go from satiated to starving in seconds flat.
Lucky for me, my best friend has a nutritionist and could pass on some advice for a better morning meal. "Protein, protein, protein!" she told me, recommending two eggs any way. Since making the change, my appetite and mood have leveled out considerably, and I'm betting my blood sugar and insulin levels have, too. Some days I throw in leftover veggies or sauces from the last night's meal, but most days, I whip up an omelet with sundried tomatoes and thyme. A delicious, savory meal far better than anything that comes from a cardboard box, right?
Sundried Tomato and Thyme Omelet
2 eggs
2 tablespoons sundried tomatoes, minced
1 teaspoon fresh thyme
pinch of salt and pepper
1 tbsp olive oil
In a small bowl, beat eggs using whisk or fork until whites and yolks are well blended. Mix in sundried tomatoes, thyme, salt, and pepper.* Heat oil in an 8-inch nonstick skillet over medium-high heat. Add a little egg mixture to the pan to make sure it sizzles on contact. Once the pan is hot enough, add the rest of the egg mixture. As the edges set, lift them with a spatula to let the raw egg run underneath. Once omelet has set, fold in half, slide onto a plate, and serve.
*Purists should add a teaspoon of milk.
Photos via treehugger.com and msadventuresinitaly.com
