Breakfast Salad

Sorry for the short posts recently.  I've been out of it that past few days!  Since the fish fry I went to on Saturday I have been under the weather.  I finally went to the doctor on Wednesday and she said I had caught a virus so to just eat bland foods and stay hydrated.  I feel much better today and on the plus side I lost over 2 pounds which would have taken me about two months on weight watchers so I'm ahead of the game.  Woohoo! 

I started out the day with about 20 minutes of P90X Core and a breakfast of probiotic yogurt along with this breakfast salad and will follow that up with 40 minutes of fitness yoga at lunch.  After work I think hubby and I are heading out to dinner since Nana and Papa (my parents) are watching our little one.  We have a fairly new shopping center nearby called the St. Johns Town Center.  This is where the Bite Club event was at the Grape a few weeks ago.  There are tons of great restaurants and shops.  I can't wait!

I'm so glad it's the weekend as things have been really crazy at work.  A new department has been created so I have a new supervisor, a new seat location and a new team.  A lot of changes but so far so good.  Plans for my weekend?  Saturday will be 90 minutes of power yoga and after that who knows?

Do you have any great plans for the weekend?
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Now for the salad.

Cilantro.  Do you love it or hate it? 

I loooooove it.  But the funny thing is I used to really dislike it.  This is the one ingredient that really made me realize that tastes can change.

Since I haven't been eating a lot of veggies this week I had tons of unused fresh cilantro and salsa.  A while ago I created this breakfast salad over an egg white and cheese omelet and thought now would be a great time to make it. Perfection!

It is even great for dinner! 

Breakfast Salad

Serves 1

Printable Recipe

*2 WW Pts

Ingredients

1/3 cup egg whites, beaten

1 slice 2% American cheese

Tony Chachere's seasoning, or seasoning of choice

1/4 cup grilled onion-corn and black bean salsa, or salsa of choice

1/2 cup fresh cilantro

Directions

1. Spray a small skillet with cooking spray and heat over medium high heat.

2. Pour the egg whites into the skillet and season with Cajun seasoning.  Once the center begins to firm and you can slide your spatula under the edge flip the eggs once and top with cheese.  Cook until that side is set and cheese begins to melt.  Fold eggs in half and slide onto a plate.

3. Top omelet with salsa and cilantro.