One of my Private Training clients inspired me to make this gem of a breakfast daily and now it’s become a staple. I tend to eat breakfast around “lunchtime” and the Israeli Breakfast hits all the right spots with a good balance of healthy fats, carbohydrates, and protein. It’s colorful, textural, and delicious.

Lately I’ve been on a kick to eat at home or home-cooked food as much as possible and I had never made a “medium-boiled” egg. IT’S SO EASY! Boil water, place eggs in boiling water, time for exactly 6 minutes 15 seconds, remove and place in cool water. It works perfectly every time.

I replaced Pita Bread with Ezekial Bread to inhibit me from binge eating Pita doused in garlic and olive oil. Extra credit for home made hummus. You MUST have ZA’ATAR it’s simply the best collaboration of herbs and spices. ZA’ATAR makes the dish. I pick up a yummy brand imported from Palestine - The West Bank ( Whole Foods).

This breakfast will take you less than 10 minutes if you have all the Ingredients. Throw it together into a colorful arrangement, serve it to friends or to your lover in bed on a late weekend morning.

INGREDIENTS:

2 Soft Boiled Eggs

1 Slice Ezekial Bread Cut into fours

1/4 Sliced English Cucumber

2 Sliced medium Radishes

2 -5 Tbsp Original Hummus

A sprinkling of Za’atar

This dish, known as Kuku Sabzi or Persian Herb Frittata is one of my favorite dishes year round. If you are looking for a meal with protein and greens without cream and excess fat - this frittata is a great option. The dish is typically served during the Persian New Year but I break from tradition and make it often. It’s packed with greens, eggs, and sometimes I take liberty by adding ingredients to my taste. it’s so easy!

You’ll need a pan (8” to 10”) you can use stovetop and in the oven. I personally use Zwilling ceramic cookware. It’s moderately priced and versatile. The recipe is for two “frittatas” as my husband and I eat more than the average person.

Preheat your oven to 375.

Finely chop one “bunch” Italian Parsley, one “bunch” Dill, two “bunches” Scallions, if you like Cilantro ( I don’t) chop one bunch, and feel free to add other greens laying around. I always chop some spinach. You can eat the stems - don’t waste your time removing the stems. Set your chopped greens aside.

Whisk together a bakers dozen eggs with I tsp turmeric, 2 cloves minced garlic, salt and pepper. Sometimes I add smoked paprika and barberries (for a yummy tart flavor). When I want additional protein - and I get a lot of backlash for it - I’ll even whisk in 2 cups cottage cheese. Don’t tell anyone.

Whisk your greens into the egg mixture a little at a time and don’t worry, the mixture will be mostly greens and there won’t be excess egg. It’s like a coating of egg for the greens.

Place your cooking dish stovetop with what looks like 2 tbsp olive oil on medium heat. Add 1/2 of the mixture and “spatula spank” it until the mixture is even in the pan. Cook here until it seems the egg is evenly cooked along the sides and base of the pan. Bake in the over for 7-10 minutes or until the entire thing is firm. Remove from the oven, flip over, cut, serve, enjoy. I tend to eat this with baked chicken, salmon, or for breakfast the next day.

INGREDIENTS

one bunch parsley
one bunch dill
one bunch cilantro
two bunches scallions
one bunch spinach (optional)
12 - 14 eggs
1 tbsp turmeric
I tsp salt
1 tbsp fresh ground pepper
2 cloves chopped garlic
olive oil

OPTIONAL INGREDIENTS

barberries
sour cherries
low-fat cottage cheese (don’t tell anyone)