By Diane Mizota, Host of This Week in M.O.M.
THIS WEEK IN M.O.M…Breakfast Made Easier with Jessica Ritz of TasterTotsL.A.! Check out these quick tips to help your family get out the door in the mornings!
Tip #1 Keep the routine simple!
Rethink breakfast. You want to serve your child a hot breakfast at the table. But some kids just aren't ready to eat as soon as they get up, so think simple snacks kids can eat regularly in the car. No less healthy, more peaceful -- a better start to the day.
Tip #2 Give Kids Choices!
Let your kids get involved in helping with breakfast by letting them make their own choices when it comes to the little things. By providing limited options, your kids can personalize their breakfast. They will be happy "to be in charge" and its a few less steps for moms so they can focus on getting them out the door.
Tip #3 Plan Ahead!
Plan your breakfast ahead of time. No matter how many times it's said, this is a message that begs repeating: breakfast is the most important meal of the day! Ensure that you send your kids off fed and ready by planning ahead.
And with our recipe for Tortilla Española (inspired by Jessica Ritz) - planning ahead never tasted better!
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/4 pounds potatoes, peeled and sliced
1/8 inch thick 1 onion, halved and thinly sliced
salt and freshly ground pepper
8 large eggs
1. Heat 1/4 cup of the olive oil in a large cast-iron skillet. Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes.
2. In a large bowl, lightly beat the eggs and season with salt and pepper. Scrape the potatoes & onion into the bowl.
3. Add remaining 2 tablespoons of oil to skillet and then pour egg mixture in skillet to heat (spreading it out in an even layer). Cover and cook over low heat until the tortilla is set on the bottom and the edges, about 10 minutes. Flip and then heat until other side is set. Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature.
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