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| Make it fancy with a squirt of light whipped cream. |
2 T. m/l Oat Bran
2 T. m/l Plain Greek Yogurt, fat-free
(m/l more or less)
Flavorings
Beat all ingredients until well mixed. Allow to stand for 3-5 min. to hydrate the bran. Coat skillet with cooking spray (you can use oil or butter; I use a scant amount of coconut oil) Heat pan on medium heat. Pour in mix. When lightly browned on bottom, flip and cook another minute or 2 until set. It takes a little practice flipping the gaudette without breaking it. Be careful not to overcook. You can add a little sweetener (sugar, Splenda, stevia) to the mix, but it is really good with just fruit. Or a light drizzle of maple syrup. Or a few drops of vanilla. My usual is a heavy dash of cinnamon.
This is my favorite breakfast. I started fixing it last summer and I eat one nearly every day. I was looking to increase my protein and I knew eggs were a good bet. But, the thought of a couple of eggs every day kind of gags me. I slightly modified this from the book 'The Dukin Diet' by Pierre Dukin.
This is a cross between a pancake and an omelet. It cooks up like a pancake, but because there's no flour it "chews" more like firm scrambled eggs. My best guess for calorie count is about 175, not counting the oil used to coat the pan. Slice up a strawberry or 2 and you've got a satisfying breakfast for around 200 calories. It also provides fiber and calcium.
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