We have been planning an initiative for a while here at Fresh ID called “Eat Well, Work Well” in an ongoing effort to help ourselves and others make the right choices given all the work there is to do in a busy day. We’ve set up a Twitter account @eatwellworkwell you can follow and soon we will have a newsletter set up in email for new posts that come out in this category.

This morning I made a quick, simple and delicious meal that I often have for breakfast that I wanted to share with you. It’s one of my favorite low-carb breakfasts-in-a-bowl that I often make before or at work, as it can be microwaved and enjoyed in minutes. If you’re doing Weight Watchers, this breakfast is only 4 Plus Points!

Ingredients

1 Egg
3 Oven Red Potato Wedges (or small amount of diced potato)
1/2 oz. strong cheese like Gouda
Dash of Lemon juice
Oregano, Salt, Pepper to taste

Instructions

1. Place the frozen potato wedges in a microwaveable bowl and spray lightly with Pam. Cover with a paper towel and cook for 1 minute. Cut them up into smaller pieces with a knife.

2. Add an egg, dash of lemon juice, oregano and 1 tablespoon of fat free half & half and stir together until egg is fully blended with cream and potatoes. Cover with paper towel and microwave on high for 30 seconds. Stir with a fork, recover and microwave on high another 30 seconds.

3. Stir in flakes of the cheese, which will melt against the hot potatoes and egg. I used Duet by a local Missouri farm called Heartland Creamery, which is a cow’s and goat’s milk Gouda that is strong. The stronger the cheese, the less it takes to flavor your dish.

4. Add salt and pepper to taste. Bon appetit!