I spoke to my mother this morning and asked her what she was up to. “Eating the breakfast of champions,” she replied jokingly. It turns out brownie ice cream was on the menu.
Late summer breakfasts can be tricky. Dining on fruit alone can leave you hungry again by 10 am. Heavier foods like oatmeal (wonderful with ripe peaches and cinnamon) seem to turn into a leaden lump in your stomach. It’s no wonder so many people–including me–skip it entirely. But they don’t need to, since summer produce makes a wonderful addition to breakfast.
I have tried all of these ideas and they’re a good way to fill up in the morning without resorting to ice cream.
Microwave Breakfast Burritos
In a microwave-safe mug, push a six-inch tortilla down until it touches the bottom and sides. Crack two eggs and add a few tablespoons of drained pink, pinto, or black beans. Season to taste with salt, pepper, green onions, chopped tomato, shredded cheese, olives, or red pepper flakes, depending on your palate. Stir the egg mixture for about 20 seconds. Microwave on high for 30 seconds, then stir the eggs again. Microwave a further 30 seconds (cooking times are approximate, depending on your microwave). Top with salsa and cilantro if desired. Serves 1.
Note: Eggs continue to cook after they have been removed from the microwave, so allow the burrito to sit for 30 seconds before deciding to give it more time in the microwave.
This one requires a little prep the night before. Halve 2-3 medium zucchini or yellow squash lengthwise and scoop out pulp. Finely chop pulp and set aside. Place zucchini, cut side up, in a microwave-safe glass dish. Fill dish with 1/2 inch of water and microwave for 10-12 minutes until almost fully cooked, making sure the water does not evaporate. Crumble a 16 oz. tube of Italian breakfast sausage and add it to a pan with the reserved pulp and 1/3 cup of chopped onion. Cook and cool. Fill the zucchini with the sausage mixture and refrigerate until morning.
In the morning, spoon a small amount of spaghetti sauce or salsa over the zucchini and top with shredded cheese. Microwave for 3-5 minutes. Serves 4-6.
Note: This can also be done in the oven at 350 degrees for 25-30 minutes. You can skip the refrigeration step if you have time to prepare the recipe in the morning.
Baby Spinach and Tomato Omelette
In a microwave-safe bowl, place two teaspoons of water, a cup of baby spinach leaves, and 1/3 cup of diced tomatoes. Microwave for 45 seconds to one minute.
Meanwhile, cook two beaten eggs in a pan on your stove top. Flip, and add the spinach, tomatoes, and shredded cheese. Serves 1.
Now for some cozy things I liked today:
Cooking video of the day: Pad Thai Zoodle Salad
Long read of the day: National Geographic looks at the way fur is produced now
Cute pet of the day: