This week, I managed to spice up our breakfast routine quite a bit with a breakfast quesadilla, Greek-style eggs with lemon potato and dill and a Spanish rice breakfast bowl. I have a simmering hatred of breakfast doldrums, so it’s been good! 🙂 See what else we ate for DASH diet breakfasts this week:
Coffee milk, bean sprouts & scallion fried eggs, multigrain raisin toast with butter, apple, coffee
Coffee milk, fried or scrambled egg quesadilla with scallion, broccoli & grape tomatoes with crema de aji, apple & strawberries, coffee
I can’t remember how I did the eggs for this breakfast quesadilla. #seniormoment
Coffee milk, lemon potato, dill & roasted red pepper eggs, sourdough toast with butter, apple & strawberries, coffee
Leftover roasted lemon potato went into this morning’s scrambled eggs with dill and chopped-up roasted red pepper. These vaguely Greek eggs were really good with the hearty, crusty sourdough. I’d have loved some crumbled feta on top, too.
Coffee milk, Spanish rice breakfast bowl with scallion eggs & broccoli, tortilla, apple, coffee
Using the leftover Spanish rice from the tavern we went to over the weekend, I made a breakfast bowl. This was a nice change of pace! Since the rice and tortilla were both pretty salty, I didn’t season the eggs. They balanced things out perfectly.
Coffee milk, yakiniku scrambled eggs with roasted red pepper, broccoli & scallion, multigrain bread with butter, apple, coffee
Coffee milk, okonomiyaki eggs with cabbage, sausage and pickled ginger, multigrain bread with butter, apple & strawberries, coffee
I went back to my trusty old friend: Okonomiyaki eggs, or fauxkonomiyaki. It has all the flavors of the junky-good savory Japanese pancakes, without the batter that can get a little heavy and oily. It was yummy!
Coffee milk, fajita eggs with beef, onion & peppers, multigrain toast with butter, apple, coffee
I managed to squeeze in a normal breakfast before heading out the door bright and early at 7:15. I feel quite accomplished! 😛