Breakfast All Week!

This week's meal idea revolves around breakfast - the most important meal of the day!  Loads of researchers (and I won't point you to any links or surveys, mostly because I'm lazy and don't want to dig them up) have discovered that eating a balanced and nutritious breakfast not only wakes you up and tastes good, it gets your day going.  A good breakfast sets your body in motion for the rest of the day - it speeds your metabolism, meaning you can and will burn even more calories just by sitting around, and it gets your brain into prime thinking condition.

If you're anything like me, you love breakfast food, regardless of the time of day.  But you also struggle to wake up on time and never give yourself the time necessary to cook a good breakfast before work.  So, you wind up eating a quick bowl of cereal, or maybe some oatmeal.  Some days you run out the door with a granola bar and banana in hand.  Although those are all perfectly satisfying and healthy breakfasts, why not try something new, filling, and tasty?

I took a few different meal ideas - some from Gina, some from myself, and some from my close girlfriend.  Put it all together, and I've stumbled upon something wonderful!
This is super easy to make, and lasts in the fridge all week.  So you can grab a quick breakfast in the morning, or indulge your cravings for lunch, a snack, or dinner!

Sarah's Mini Omelets - 2 Points Each

Adapted from Gina's Broccoli Cheese Mini Omelets and the amazing Shelby Dillon's Culinary Fantabulousness.  Try using different ingredients, like spinach and feta, bacon and cheddar, or asparagus and caramelized onions (note these will alter points value) to find your perfect breakfast!

• 4 eggs
• 1 cup egg whites (from about 5 or 6 eggs)
• 1 small zucchini
• 1 small red bell pepper
• 1/4 red onion
• Salt, to taste
• Pepper, to taste
• 1 Tbsp olive oil
• Nonstick spray
• 1/3 cup Parmesan cheese, freshly grated

Preheat the oven to 350F.
Using a food processor, chop the zucchini, red onion, and bell pepper until fine.
Heat a small pan over low heat and spray with nonstick spray.  Add veggies, sprinkle with salt and pepper, and saute until cooked through.
While veggies are cooking, combine the eggs, egg whites, Parmesan cheese, salt and pepper in a medium bowl.  Coat a muffin pan with nonstick spray.
Use a slotted spoon to transfer the veggies from the pan into 9 muffin tins (you should fill the tins about 1/4 to 1/3 of the way).
Pour the egg mixture over the veggies until the tins are nearly full.
Bake for approximately 25 to 30 minutes (note that ovens vary - begin checking at 20 minutes).

Serve immediately.

Allow the remaining mini omelets to cool completely in the pan.  Once cool, remove the omelets and individually wrap them in foil or cling wrap.  Store in the refrigerator.
When you are ready to eat, simply pop in the microwave and enjoy!