|Greek yogurt with fresh fruit (and me in the spoon!).
I’m the person who thinks about what she’s going to have for breakfast while in bed the night before. I love taking in the smell of freshly brewed coffee and flipping pancakes while reading the front page of The New York Times. Now with classes starting everyday at 8 and 9:30 a.m., my college schedule does not accommodate such luxuries.
|Rolled omelette made with veggies from dinner the night before.
Though my mornings are considerably more rushed than they were during those idyllic summer days, I refuse to compromise when it comes to breakfast. These two simple and healthy recipes take minutes to prepare and make me feel energized and focused during lectures.
The first–greek yogurt with sliced fresh fruit–will work with whatever produce you have on hand, no kitchen appliances required. For extra sweetness, mix in a bit of almond butter or jam.
|The kitchen in my dorm–where all the magic happens.
The second recipe–mixed veggie and goat cheese omelette–was inspired by an exquisite mushroom and spinach omelette I had at French Blue in St. Helena, CA. The omelette’s exterior was just set, encasing the veggies like a blanket, while the egg inside remained silky and almost molten. While my homemade version does not match the buttery goodness of French Blue’s, it received a seal of approval from my roommate, who declared that if all else fails, I could become a chef. 🙂
For the filling, I recycled veggies from a stir-fry I made the night before. Transforming leftovers is a fundamental skill in college cooking, because you maximize the amount of time you spend in the kitchen and never waste precious produce.
Mixed Veggie and Goat Cheese Omelette
Tblsp of milk
Handful of diced, sautéed vegetables of your choice (I used eggplant, red bell pepper, and zucchini)
Crumbled goat cheese (or any other cheese you prefer)
Salt and pepper
1. Spray a non-stick skillet with cooking spray and place over medium-low heat. Crack one whole egg into a bowl with one egg white, placing the yolk in a separate bowl. Add the milk to the yolk and combine with a fork. Salt and pepper both egg mixtures to taste.
2. Pour the egg/egg white mixture into the skillet, spreading it into a circle, and cook for a few seconds until just set. Place the veggies in a line in the center of the circle and sprinkle crumbled goat cheese over them. Pour the egg yolk mixture over the veggies and fold the two sides of the omelette over the veggies. Press down lightly on the omelette with a spatula, cooking until the yolk center is soft but not liquidy. Remove the skillet from the heat and serve the omelette immediately.
These recipes are part of my ongoing quest to cook nutritious meals from scratch in my college dorm. I encourage readers’ comments and suggestions as I continue on this journey. For more information about the College Cooking series, click here.