3 Breakfast Meals to Keep You Fueled Until Lunch

Open-Faced Mushroom-Swiss Omelet

Serves 2

For a little flavor and color, sprinkle this filling breakfast with a pinch of chopped fresh parsley.

1 tablespoon olive oil

4 ounces (1/2 an 8-ounce container) sliced portabello mushrooms

Salt and ground black pepper

2 large eggs, plus 4 egg whites

1 ounce (about 1/4 cup) grated Swiss cheese

Adjust oven rack to highest position and turn on broiler. Heat 2 teaspoons of the oil in a medium (10-inch) nonstick skillet over medium-high heat. Add mushrooms; sauté until juices evaporate and mushrooms start to brown, 3 to 4 minutes. Lightly season with salt and pepper. Transfer mushrooms to a small bowl; set aside. Return skillet to burner and heat remaining teaspoon of oil.

Meanwhile, beat eggs and whites with a light sprinkling of salt and pepper and add to hot skillet. Using a wooden spatula to push back the eggs that have set, tilt the pan so that the uncooked eggs run into the empty portion of the skillet. Continue pushing back cooked eggs and tilting pan until omelet top is wet, but not runny. Turn off heat, top with mushrooms and cheese. Set pan under broiler and cook until eggs are puffy and cheese melts, just a minute or 2. Halve and serve.

Greek Yogurt Parfait With Cranberry-Orange-Clove Sauce

Serves 2

Make this sauce for holidays and use leftovers for seasonal breakfast parfaits.

1 bag (12 ounces) fresh or frozen cranberries, rinsed and picked over, stems and bruised berries discarded

1 cup sugar

Juice and zest from a large orange plus enough water to equal 1/2 cup

1/4 teaspoon ground cloves

2/3 cup Greek yogurt

1/2 cup granola

Bring cranberries, sugar, orange juice and cloves to a full simmer in a medium saucepan; simmer for 1 minute. Cover, turn off heat and let stand for 10 minutes. Stir in orange zest, cool to room temperature, and then refrigerate (Can be refrigerated in a covered container up to 2 weeks.)

When ready to serve, divide yogurt evenly between two bowls. Spoon 1/4 cup of the cranberry sauce, including a little of the syrup, over each portion of yogurt. Sprinkle with granola and serve.

Next: Try this toasted open-faced bagel with guacamole. »