Breakfast for Dinner

Mary Cornforth Cawood

This article, entitled Breakfast for dinner comes from Mary Cornforth Cawood at fruitamoms.com

I am not a morning person.

During the week, I get up and get things going to get us out the door on time, but I do not relish the thought of whipping up a big breakfast. Cereal, oatmeal, toast, muffins, fruit – fast and easy is my style!

Weekends and holidays are cause for a little more effort, but again, I would rather catch some extra Z’s than get up and make breakfast.

However, when I have run out of dinner ideas, breakfast for dinner is always a hit. What seems like a lot of work in the morning is actually a pretty quick dinner plan. French toast, waffles and pancakes all require few ingredients and are on the table in less than 30 minutes. Bacon, sausage and eggs are easy sides that can cook at the same time. I also like to make a big fruit salad to serve with, and then use the leftovers for breakfast or lunch the next day.

Crepes, omelets and frittatas are also a fun twist for dinner. Despite their fancy sounding names, they are also quick and easy.

To boost up the nutritional value of breakfast for dinner, use whole grain flour in the breads, turkey bacon or sausage, and a 50/50 blend of eggs and egg whites in the egg dishes. Tuck in your family’s favorite veggies in the omelets and frittatas, and make sure to serve a fruit or vegetable salad with the meal.

Dessert? Forget about it! I remind my girls that they got to have syrup for their main course (and maybe a little whipped cream if I am feeling really generous)!

Artichoke-basil frittata has become one of my favorite egg dishes to serve. I am not a real fan of eggs, and I love this! I like to serve it with a spinach and strawberry salad with a balsamic vinaigrette, but any green salad goes nicely.

Artichoke-Basil Frittata (taken from Gluten Freely)

  • 1 can (13 to 14.5 oz.) artichoke hearts, drained or 1 (12 oz.) package of frozen artichoke hearts, thawed

  • 1 tablespoon olive oil

  • ½ cup chopped red onion

  • 2 cloves garlic, finely chopped

  • 2 tablespoons chopped fresh, or 2 teaspoons dried basil leaves

  • 1 tablespoon chopped fresh parsley

  • 6 eggs

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 2 tablespoons freshly grated Parmesan cheese

  1. Cut artichokes into quarters. In 10-inch ovenproof non-stick skillet, heat oil over medium heat (if not using a non-stick skillet, increase oil to 2 tablespoons). Add onion, garlic, basil and parsley; cook 3 minutes stirring frequently, until onion is tender. Reduce heat to medium-low.

  2. In medium bowl, beat eggs, salt and pepper until blended. Pour over onion mixture. Arrange artichokes on top of egg mixture. Cover and cook 7-9 minutes or until eggs are set around edge and beginning to brown on bottom (egg mixture will be uncooked on top). Sprinkle with cheese.

  3. Set oven control to broil. Broil frittata with top about 5 inches from heat about 3 minutes or until eggs are cooked on top and light golden brown (frittata will puff up during broiling but will collapse when removed from broiler). Cut into wedges to serve.

If your dinners are starting to feel a little ho-hum, try throwing a breakfast into the mix. It might just become a family favorite!

Mary Cornforth Cawood is a Fruita mom of two daughters. Read her Tuesdays on Fruita Moms.



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