Three Quick Breakfast Recipes

Ricotta Omelette

In my journey to a healthier lifestyle, I learned to love breakfasts. Every day I wake up excited and thinking of what to make. Breakfast is an important meal that helps set the tone on how your hunger and eating patterns will be for the rest of the day. Before the pandemic, I typically didn’t have much time to cook, so I preferred to either have something quick or prepare batches to eat throughout the week. Today I’ll share three of my fast breakfast classics.

Avocado Toast
Avocado toast, made the way I like it.

Banana & Peanut Butter Oatmeal

I hadn’t tried oatmeal until I was 35 years old. It started as a convenient and nutritious backpacking breakfast, but it made it into my weekdays and ended up becoming my go-to choice, mostly because it has everything you need to keep going in the morning: carbs, sugars, protein, healthy fats, etc.

This recipe has only 356 calories, a good quantity for a breakfast item. Most days I also have a hard-boiled egg on the side. You can make this recipe even more interesting by switching the peanut butter with tahini.

Banana & Peanut Butter Oatmeal

  • Servings: 1 bowl
  • Difficulty: Easy
  • Print

Yet another hot oatmeal recipe.


  • 3/4 cup Almond Milk
  • 1 tsp cane sugar (or another sweetener like date syrup)
  • 1/4 cup Quick Cooking Rolled Oats
  • 80 g Banana, smashed.
  • 1 tbsp Peanut butter
  • 6 Pecans, broken into small pieces.
  • Ground cinnamon.


  1. In a small saucepan, bring the almond milk to a simmer.
  2. Add the sugar and the oats, stir and cook for 3 minutes
  3. In a small bowl, combine the smashed banana and the peanut butter.
  4. When the oatmeal is done, transfer it to the bowl with the peanut butter and banana mix.
  5. Add the pecans, and mix with a spoon the ingredients together.
  6. Garnish with some ground cinnamon. Enjoy hot.

Ricotta Omelette

One thing I like about meals rich in proteins and fats is that they keep you satisfied for a long time. This recipe is something I often make on the weekends before outdoor activities like hiking, cycling, or snowboarding. You can enjoy it with greens on the side, or maybe avocado or fruit.

The omelette itself is 272 Calories. I like to have it with some whole grain rice on the side, or maybe whole wheat bread with jelly, etc.

Ricotta Omelette

  • Servings: 1 omelette
  • Difficulty: Easy
  • Print

Easy to make omelette that will make you feel satisfied and fueled throughout the morning.


  • 2 whole Eggs.
  • 1/4 cup Whole Milk.
  • 4 leave Basil, Finely Chopped.
  • 1/4 cup Green Onion, Finely chopped.
  • 1 Clove Garlic, Minced.
  • 1 tbsp Ricotta Cheese
  • 1 tsp Extra Virgin Olive Oil.
  • Salt and Pepper, to taste.


  1. Whisk the two eggs with the milk in a small bowl, then add the basil and season the mixture with a dash of salt.
  2. On a small non-stick pan over medium heat, heat the oil until shimmering then cook the green onion until soft, reserving some for garnish.
  3. Once the onion is cooked, add the garlic and cook for 30 seconds.
  4. Pour the eggs and milk mixture in the pan and cook evenly until it’s not runny.
  5. Shake the pan to make sure the omelette is not sticking to the pan. If it is, you can use a spatula to gently losen it up.
  6. Place he ricotta cheese in one of the sides of the omelette, fold it in half and transfer to a plate.
  7. Garnish the omelette with the green onions and some freshly cracked black pepper.

Avocado Toast, My Way

Avocado toast is a millennial thing, trendy in California. To me, there are very few better breakfast items than Avocado Toast. I like mine with a runny poached egg on top.

This toast has about 350 calories, and you can have it with a number of sides. My favorite combination is a simple salad of spring mix, a Roma tomato, with balsamic dressing.

Avocado Toast

  • Servings: 2 avocado toasts
  • Difficulty: Medium
  • Print

Yet another avocado toast recipe.


  • 2 Whole Eggs
  • 1 tbsp Vinegar (Any kind is good.)
  • 2 slice Sourdough Bread
  • 1/4 cup Spring Salad Mix
  • 2 tsp Olive Oil
  • 1 Hass Avocado (Medium Sized)
  • 1 tsp Lemon or Lime Juice
  • 1/4 cup Spring onions (Finely Chopped)
  • 1 pinch Cayenne Pepper
  • 1 pinch Salt


  1. Fill a large saucepan to 3/4 with water and bring it to boil.
  2. Reduce the heat to a simmer, add the vinegar and stir.
  3. Crack one egg into a small bowl.
  4. With a Woden spoon, stir the water vigorously to create a vortex.
  5. Let the egg drop in the center of the vortex, so the white wraps around the yolk. This is a tricky step and requires practice. Let cook it for about 4 to 5 min.
  6. Using a slotted spoon, take the egg out and place it into an ice bath to stop the cooking process.
  7. Poach the second egg following the same procedure.
  8. Toast both slices of sourdough bread until slightly browned and crispy.
  9. Transfer each toast to two plates, place a layer of the salad mix over.
  10. Mash the avocado and mix it with the lemon juice, olive oil and spring onions, season salt to taste.
  11. Add a layer of the mashed avocado to each toast over the greens.
  12. Finally, place the poached eggs over each toast.
  13. Garnish the toasts with Cayenne Pepper.

With this, I close my post. I hope these recipes inspire you to make your own breakfast and become part of your journey towards a healthier lifestyle. Bon Appétit!

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