Eating a balanced breakfast is a great way to start the day, especially if protein is part of that breakfast. Those who eat breakfast are more likely to have less heart disease, diabetes, obesity, and high cholesterol than those who skip it, according to the American Heart Association website, which adds that breakfast “may even help lower your risk of heart disease and stroke.”
Eating first thing in the morning may not be ideal for everyone, but including a variety of healthy foods in your diet for breakfast can help set the tone for healthy eating throughout the day. Try the following recipes to add protein and Greek flavor to your typical breakfast.
Greek Yogurt Pancakes
1/2 cup all-purpose, unbleached flour
1 1/2 teaspoons baking soda
1/2 teaspoon Greek sea salt
2 cups Greek yogurt
4 large eggs
2 tablespoons sugar
1 teaspoon finely grated lemon zest
Greek extra virgin olive oil
Fresh fruit, Greek honey, jam or preserves, for topping, as preferred
In a mixing bowl, whisk together the flour, baking soda, and salt. In a separate bowl, whisk together the yogurt, eggs, sugar and lemon zest. Add the wet ingredients to the dry and fold with a rubber spatula until combined well.
Heat a large nonstick skillet or griddle over medium heat and brush with oil. Working in batches, pour the batter about 1/4 cup at a time, evenly spacing the pancakes, onto the skillet or griddle. Cook until the tops are bubbly and the edges look slightly dry, 2 to 3 minutes, then flip carefully and cook until golden, about 2 to 3 minutes more. Repeat with the remaining batter. Serve the pancakes hot with fresh fruit or Greek honey, jam or preserves of your choice.
Greek Yogurt with Strawberries
2 cups sliced fresh strawberries
1 teaspoon sugar
1 cup Greek yogurt
1/4 cups walnuts
In a bowl, stir together the sliced strawberries and sugar and set aside until the juices are released about 5 minutes. Layer the yogurt with the strawberries and their juices in a glass serving bowl and top with walnuts. Makes 2 servings.
Combine strawberries and sugar in a small bowl and let stand until the berries start to release juice, about 5 minutes. To assemble parfait, layer yogurt and the strawberries with their juice in a 2-cup container. Top with granola.
Spanakopita Scrambled Eggs
2 tablespoons Greek extra virgin olive oil
1 small red onion, diced
1 pound fresh spinach, chopped
1 tablespoon fresh dill, chopped
A pinch of Greek sea salt
8 large eggs, beaten
1/4 cup crumbled feta, Dodonis
Freshly ground pepper to taste
4 whole wheat pitas, cut in triangles, toasted
Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and cook until translucent. Add the spinach, dill, and salt, and cook until the spinach wilts, stirring occasionally. Add the eggs and cook, stirring the eggs as they set, until they form soft curds and are still moist, 4 to 5 minutes. Then, add the feta and pepper and cook until set. Serve immediately with the toasted pita triangles or bread, if preferred.