From the 'Burg to Your Kitchen

One more week of healthy eating and then our resolutions are over, right? That typically is how it is usually is – well for this writer at least.

This week I am tackling healthy breakfasts. For me, breakfast is my favorite meal and unfortunately for my sister, Julie, we typically have breakfast two to three times a month.

Here are two recipes that are sure to spice up my favorite meal of the day:

Breakfast Quesadillas

Ingredients:

2 eggs beaten

Salt and pepper, to taste

2 flour tortilla shells

2 slices bacon, crumbled

1/2 cup Mexican blend cheese

Salsa and sour cream, to taste

Directions:

In a large skillet, scramble the eggs. Add salt and pepper to taste.

Spray griddle with cooking spray and heat over medium-high heat. Place one tortilla on the griddle and heat on one side.

When tortilla is hot, flip and add half of the cheese.

Add scrambled egg and distribute evenly. Add bacon over the top.

Sprinkle on remaining cheese and top with remaining tortilla. Cook for about one minute or until cheese starts to melt, then flip carefully.

When the cheese is melted and the tortilla is golden brown, remove from pan. Cut into quarters with a pizza cutter and serve with sour cream and/or salsa.

Veggie-Packed Frittata

Ingredients:

2 Tbsp. olive oil

1 small green pepper, diced

1 small red pepper, diced

1/2 small red onion, thinly sliced

2 cups packed baby spinach

1/4 cup sun-dried tomatoes

1 clove garlic, sliced

10 large eggs, beaten

Salt and pepper, to taste

Directions:

Preheat oven to 375 degrees F. Heat the oil in a medium oven safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally until softened, 6 to 7 minutes.

Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently until spinach is wilted and green – about one minute.

Reduce the heat to low and add the eggs. Add 1 tsp. salt and 1 tsp. black pepper. Stir gently to distribute the vegetables.

Bake until the eggs are set, 13 to 15 minutes.

Let stand for 5 minutes, then slice into 6 pieces.

Serve with hot sauce, salsa, or sour cream.