Spinach and Cheese Omelet
Contributed by: NAPSA
Off To School With A Smart Start
(NAPSA) - School days generally mean busy days. And one of the first things neglected is often healthy eating...especially in the morning. Studies show children who eat breakfast perform better in school.
How can parents give kids the fuel they need on a tight schedule? The National Frozen & Refrigerated Foods Association says frozen and refrigerated foods can provide a convenient and nutritional way to please parents and kids.
Try these great options for breakfast:
- Frozen waffles popped in the toaster can be an out-the-door option.
- Use yogurts, juices, frozen strawberries and nonfat milk to blend a smoothie your child can sip on the way to the bus stop.
- Top a toasted bagel with peanut butter for a protein-packed breakfast to keep your kid's stomach full until lunchtime.
Visit www.EasyHomeMeals. com to find more great recipes and important information on frozen and refrigerated foods.
Try this tasty recipe with convenient egg substitutes to kick off the morning:
- 3/4 cups egg substitute
- 1 teaspoon water
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/2 cup loosely packed spinach
- 1 plum tomato, chopped
- 2 tablespoons shredded nonfat cheddar cheese
- Vegetable cooking spray
Whisk eggs, water, salt and pepper together in a medium bowl. Toss spinach, tomato and cheddar together in a small bowl.
Lightly coat omelet pan or small skillet with cooking spray, heat over medium heat 1 minute. Pour egg mixture into pan, cook about 2 minutes or until omelet is set. Lift edge to let uncooked portion of egg flow underneath. Spread filling over half of omelet; fold opposite half of omelet over filling. Slide omelet onto a serving plate.
Serve with frozen fruit.
Serving Size: Makes 1 Serving