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I'm Finally Sharing My Healthy Breakfast Recipe!

Updated on July 10, 2014

When I started eating healthier last year, I had a real hard time finding a breakfast meal that was healthy, low in calories and actually filled me up. So I experimented and eventually came up with this combo. It's super tasty, super healthy and it fills me up. Because of this meal, I wake up each day looking forward to breakfast.

When I describe it to people, most of them wrinkle their noses at the thought of carrots in their eggs. To be honest, I didn't think I'd like it either. But I don't like the texture of egg whites and I needed something healthy to add bulk and texture. Shredded carrots fit the bill perfectly and in the amounts I use, they can't even be tasted.

Be careful when choosing your bread. I chose Sara Lee 45 Calories & Delightful because it's just 45 calories a slice. If you're also trying to go lower carb, I would recommend Flat Out Hungry Girl Foldit Flat Bread Whole Wheat With Flax. I absolutely love the taste and and it has less carbs (but more fiber) than my Sara Lee bread.

Ingredients

  • Eggs:
  • 1 teaspoon coconut oil
  • 2 egg whites and 1 whole egg
  • 1/4 cup shredded carrots
  • 1/4 cup diced onions and peppers (green, red, yellow)
  • 1/2 teaspoon Sriracha hot chili sauce (optional)
  • Sides:
  • 1 orange, peeled and sectioned
  • 2 pieces Sara Lee 45 Calories & Delightful 100% Whole Wheat W/ Honey Bread

Instructions

  1. Preheat your skillet to medium and add the coconut oil, coating the pan.
  2. In a small bowl, mix together the eggs and carrots. Then add the onions and peppers and mix. Last, add the Sriracha and mix.
  3. When the skillet is hot, add the egg mixture and cook until they're done.
  4. Toast the bread.
  5. Enjoy!
Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle
Huy Fong, Sriracha Hot Chili Sauce, 17 Ounce Bottle

Every time someone tries my eggs and asks for the recipe, they all ask the same question: "What the heck is Sriracha?". Well, let me tell you, Sriracha is a sauce made of pureed chilis. When used alone, it'll make you want to claw your tongue out to stop the burning. But when mixed into other foods, it adds just a bit of a kick without adding too much hot. The only Sriracha I use is the original, Huy Fong Sriracha.

 

Does this look like something you'd try?

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    • kenneth avery profile image

      Kenneth Avery 2 years ago from Hamilton, Alabama

      Yes, I would love to try the recipe/topic.

      Othercatt,

      I really Love this hub. Delightful, colorful, and very interesting. You are certainly a gifted-writer.

      I was proud to vote up and all of the choices. Thank you for sharing this topic and your gift.

      Keep up the fine work and always know that you have a friend and follower in me.

      Sincerely,

      Kenneth Avery, Hamilton, AL.