What better way to welcome spring than with a few rise-and-shine brunch ideas to fuel your day? These quick and easy recipes are packed with protein, veggies, and healthy fats to help fill you up and keep you feeling satisfied.
Fresh Spinach & Goat Cheese Omelet
2 large eggs, lightly beaten
2 tsp. coconut oil
2 cups baby spinach, firmly packed
¼ cup diced sweet onion
½ cup frozen artichokes, thawed and roughly chopped
¼ cup goat cheese
Salt and freshly ground black pepper
Directions: Heat 1 tsp. coconut oil in a 9-inch sauté pan over medium-high heat. Add spinach and stir, cooking 1 to 2 minutes until slightly wilted. Remove from pan and set aside. Heat remaining 1 tsp. oil in sauté pan over medium heat. Add onion and artichokes; sauté 2 minutes until slightly tender. Stir in eggs; let cook 1 minute to set. Gently lift edges to allow remaining liquid egg to cook. Cook an additional 3 to 4 minutes, until omelet is firm. Flip immediately and spread all but 1 tsp. of goat cheese on top. Reduce heat to low, cover with wilted spinach and cook for 2 minutes. Fold omelet in half and remove from pan. Top with remaining goat cheese and season with salt and pepper before serving.
Savory Turkey Sausage Patties
1 lb. ground turkey
1 tsp. dried sage
½ tsp. fennel seeds
2 cloves garlic, minced
½ tsp. salt
Dash each of freshly ground black pepper, ground cayenne, ground allspice
Directions: Combine all ingredients in a medium bowl. Shape mixture into twelve 3-inch patties; refrigerate at least 1 hour. Heat large skillet to medium-high heat. Add patties and cook for 4 to 6 minutes on each side, until cooked through. Serve hot.
Very Veggie Egg Patties
1 large egg
1 zucchini, grated
1 red bell pepper, seeded and grated
½ onion, chopped
Salt and freshly ground pepper
3 tbsp. coconut oil
Directions: In a medium bowl, whisk egg lightly. Add zucchini, bell pepper, onion, and salt and pepper to taste. Heat coconut oil in a medium sauté pan over medium heat. Form three patties of the veggie-egg mixture and place in pan. Sauté about 3 minutes on each side (until lightly browned). Serve and enjoy.
Smoked Salmon Salad
One 4-ounce fillet smoked salmon
1 rib celery, chopped
2 tbsp. mayonnaise
1 tbsp. drained capers
Freshly ground black pepper
Directions: Flake salmon into a medium bowl. Add remaining ingredients and mix well. Chill 20 minutes. Serve plain, with lettuce leaf wraps, or with salad greens.