With pregnancy came the necessity to increase my protein intake by more than double of what I would normally get in a day. In order to meet my protein quota I would eat two eggs for breakfast every single morning. At first I ate two fried eggs over medium with a piece of toast, but once morning sickness kicked in, I developed an aversion to toast (and I could not eat over medium eggs without toast). Because of my busy and early morning schedule, I would have two eggs scrambled. At about twelve weeks my midwife told be that I needed to eat three eggs at breakfast (or three eggs total every day … breakfast being the easiest most consistent “egg” meal) with some kind of meat (preferably not pork bacon). Eating three eggs every day was a little bit of a challenge especially with persistent morning sickness.
However in the past few weeks this three egg with meat combo has become my favorite meal of the day. Inspired by amazing organic vegetables from our local farmers market, the complete transformation of my three egg breakfast began. All that was needed was a few sautéed vegetables (red bell pepper, white onion, and a small golden potato) and some cheese, in addition to the eggs and sausage, to make this meal marvelously tasty and high in protein. Add to that my one culinary pleasure, a homemade organic vanilla latte, and my favorite meal is complete. This is the meal that helps me say no to desserts (like ice cream and cookies) because I know that “tomorrow morning” I get to have an omelet with potatoes and a latte. It also sustains me through my fifty minute workout regimen. At forty grams of protein, this three egg wonder breakfast with latte gives me a jump start every morning!