Whole grain flour and yogurt provide fiber, calcium and a good source of probiotics.
This omelet is so chock-full of vegetables it will make a perfect start to the day or a healthy low-fat, high-fiber lunch item.
This granola has no refined oils and yet is still nice and crispy.
So simple it almost takes longer to describe than make.
Quinoa has become such a salad and side dish staple that we forget the role of this ancient whole grain as a morning meal.
A tasty variation of the old standby, home fries.
An infinitely changeable recipe, depending purely on what kind of apple is used in the dense whole wheat batter.
The thin Spanish frittata calls for rich flavors and a dense texture courtesy of potatoes, and can be served straight from the oven or cold as a first course.
The combination of earthy turmeric — a spice with great nutritional benefit — and soy sauce heightens the savory nature of tofu and is reminiscent of meat.
The frittata enjoys a slow cook with all ingredients firming up at the same time
