10 Reasons to Eat Breakfast

10 Reasons to Eat Breakfast 
1. After a long period of fasting, your brain needs nourishment to function optimally.

2. Your heart and the entire cardiovascular system depend on nutrients received from 

3 meals a day.

3. With Insulin Resistance and Metabolic Syndrome at an all-time high, eating 

breakfast can help reduce these disorders. 
4. For people prone to experiencing eating disorders, eating breakfast can reduce the 

problems associated with eating disorders.

5. Eating breakfast can help your immune system work more effectively.

6. Eating breakfast can help you lose weight.

7. Eating breakfast can help you focus.

8. Eating breakfast can help your skin.

9. Your blood sugar will remain more stable by eating breakfast.

10. Eating breakfast is critical to get the nutrients you need.

People who eat breakfast are 12.3% healthier throughout the day than those who don’t, and people who don’t eat breakfast eat 6.8% more food throughout the day. 

 

Breakfast vs. brunch. A study from the University of Barcelona in Spain found that eating meals later on weekends than during the week may cause weight gain because your body’s metabolic rhythms suffer from small disruptions to normal eating schedules. 

According to a study from the University of British Columbia, a low-carb, high-fat breakfast (like a cheese omelet) may help people lose weight because it stops blood sugar spiking later in the day. 

A study of 5,000 children (ages 9 to 11) by Cardiff University showed that children are twice as likely to score higher than average id they start the day with a healthy breakfast.

A study from Osaka University of 82,000 men and women found that eating breakfast decreases the risk of having a stroke. The more days per week participants has breakfast, the lower their risks for having a stroke.

 

 
Classic Cheese Omelet

For breakfast or for dinner, there's nothing like 
a simple cheese omelet. This American diner 
style-omelet recipe is quick and easy to make 
and very satisfying.

Servings: 1 Yield: 1 omelet

Ingredients 
3 eggs 
1 tablespoon unsalted butter 
2 tablespoons finely shredded cheddar 
Kosher salt and freshly ground pepper 
Chopped chives, sliced tomato, and buttered toast for serving

Directions

Step 1

Using a fork, beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.

Step 2

Heat butter in an 8-inch nonstick skillet over medium-high until foaming; swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.

Step 3

Sprinkle cheddar onto far side of omelet. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over cheese. Slide onto a warm plate. Top with chopped chives and serve, with sliced tomato sprinkled with salt and buttered toast, if desired.