Veggie Breakfast Panini

Breakfast is the most important meal of the day, right? Yeah well,it is also the craziest time of the day at our house. Trying to get out the door for us has gone from two hours to 1 1/2. Is that an accomplishment? I am not sure. Needless to say, by the time I get back to my office after dropping the boys off I typically grab a granola bar and a coffee and start tackling my email. Lately I have been really thinking, "If something happened to me, what would I regret?" (Sounds morbid, I know...) Anyway, I  just keep thinking I would regret not taking better care of myself. I do eat incredibly healthy for the most part, but I rarely give myself time to excercise, to slow down, to breathe, to smell the roses...

I decided to change that Friday morning. Andy took the boys to school (yay!). I made myself a Berry Skinny Energy Shake , did my favorite 20 minute yoga video (aaah!), and I got started on making my version of a Veggie Breakfast Panini. I still got to my computer with a whole bunch of stress waiting for me, but I handled it with a calmer spirit and a more energized body. Pretty soon, off to a pedicure for me!

Here's What You Need: (For 1)
Two pieces of whole grain bread
Extra virgin olive oil
Handful of baby spinach
2 cherry tomatoes, chopped
1 egg, whisked with ff 1/2 + 1/2 or skim milk

Seasoning (I like Penzey's Country French Vinaigrette)
Salt + Pepper

1 slice of sharp cheddar cheese

Here's What You Do:

Preheat your panini maker*.  Spray organic non-stick on a skillet and add tomatoes for about one minute. Pour in eggs and add seasoning and scramble for about 4 minutes. Top the bread with spinach, cheese (I used about 3/4 of the slice), and then egg mixture. Season with salt and pepper. Brush the top of the sandwich with evoo and place in the panini maker for 4 minutes.
*If you don't have a panini maker, you can make this like a grilled cheese.

Kid Tip:

You can easily vary the ingredients to your kids liking. You could take out the tomato and add a piece of ham, for example. I suggest using about 1/2 the egg mixture and do leave the spinach for all the nutrients. It's basically a fancy grilled cheese--what's not to like!?

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