Recipes to Lose 264 Calories Per Day

Is it possible that you can lose 264 Calories per day? and if that is true, what are these recipes? read this article to find out.

In the study between Saint Louis University and Wayne University, it was shown that including eggs as part of breakfast will result in less calories consumed throughout the whole day.The group that ate eggs in breakfast felt less hungry and consumed an average 264 less calories that day.

Since Eggs may be an important part of diets that promote weight management, I picked up these 4 recipes from thatsmyhome.com website.
They are based on Eggs, moreover, other ingredients like peppers and avocado are foods known to burn fat. Certainly you can modify them to suit your requirements.

1- Omelet 101

If you never took Omelets 101, here is the short course: You must have the right pan, thoroughly preheated over a moderately hot burner. You must have a decently large glob of butter and a no-fear attitude.

The pan must be of heavyweight metal, preferably aluminum with a nonstick coating. It must have sloping rather than steep sides, so that the eggs can readily be slipped out and flipped over to form a neat little package on the warmed serving plate. An 8-inch pan is perfect for a two- or three-egg omelet; a 10-inch pan will accommodate a five or six egg omelet that will satisfy two or three light eaters or one teenage boy.

Allow the pan to heat until a drop of water will dance upon it - not just sizzle. With a fork, whisk the eggs together briefly - just enough to incorporate the yolks and whites - with a pinch of salt, a tablespoon of milk or water or nothing at all.

Put butter into the pan, and when it has foamed and subsided, pour in eggs and allow them to set a minute; then begin gently stirring and pulling the set eggs away from the sides of the pan toward the center, so the uncooked part can flow underneath.

When the eggs are set but still moist on top, lay 1/4 to 1/2 cup of your chosen filling down the center of the omelet, perpendicular to the handle. With a spatula, flip one-third of the omelet - the part closest to the handle - over the filling. Now grasp the handle from underneath, tip the pan up and over and slip the omelet out of the pan onto the plate, flipping it over one more time as you go. Your omelet
has been folded in thirds, like a proper business letter.
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2- Fajita Scramble

1/4 cup chopped green pepper
1/4 cup chopped red bell pepper
1/4 chopped onion
8 eggs
1/2 tsp fajita seasoning
1/8 tsp hot sauce
1/4 cup milk
3/4 cup shredded Mexican cheese (Monterrey jack, cheddar, etc)
4 fajita size tortillas
Chopped fresh cilantro
Salsa

Saute vegetables in large frying pan, with 1 teaspoon of butter, until soft. Beat eggs, seasoning, hot sauce, and milk, with a whisk or fork, until well blended.
"Scramble" eggs while cooking until semi-firm. Add 1/2 cup of the cheese and cook until melted. Warm the fajitas by placing in a microwave for 25 seconds. Place 1/4 of scrambled egg mixture in each fajita and roll up.

Top each fajita with the remaining cheese and heat in the microwave until the cheese melts. Sprinkle fresh cilantro over the fajitas and serve with salsa on the side.
Serves 4
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3- Migas with Tortillas

4 large eggs
1 T. water
2 T. chunky salsa
1 T. butter
1 T. oil
2 6 inch corn tortillas cut into strips
1/4 C. finely chopped onion
2 T. green chilies
1 medium tomato seeded and chopped
1/2 C. chopped avocados (optional)
2 t. fresh chopped cilantro
2/3 C. grated Monterrey cheese
sour cream

In a small bowl combine the eggs, water and salsa. Set aside.Warm the butter and oil in a skillet. Add the tortilla pieces and saute until softened. Add the onion and saute until transparent. Stir in the chopped green chilies.
Pour the egg mixture into the skillet. Scramble the eggs until done. Remove the skillet from the heat and stir in the avocado, tomato, cilantro and cheese, stirring well.

Serve at once with warm flour tortillas. Garnish with sour cream and additional salsa.
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4- Breakfast Fajitas

1 lb. sweet or mild Italian bulk sausage
1/4 c. diced green pepper
1/4 c. diced yellow pepper
1/4 c. diced onion
1 c. diced Granny Smith or other tart apple with skin on 6 eggs
1-1/2 c. shredded cheddar or Mexican mix cheese
8 lg. round fajita or soft burrito shells
Fresh or jar salsa to taste
Sour cream if desired
Lettuce for garnish

Cook bulk sausage over medium heat in skillet until no longer pink. Drain thoroughly and keep warm. Saute peppers, onion and apple in 1 T. oil over medium heat until they turn slightly translucent (about 6-8 minutes). Remove from heat and keep warm.

Scramble eggs with whisk and cook lightly over medium heat. Remove from heat and keep warm. Assemble fajitas by placing equal amounts of cooked sausage, scrambled eggs and pepper mixture in a narrow row at one end. Sprinkle with shredded cheese. Begin rolling tightly from the filled end working away from yourself. Lay each fajita on foiled lined baking sheet with seam side down. Sprinkle tops lightly with shredded cheese.

Broil on low in oven on top rack just until cheese bubbles and fajitas turn a light golden brown. Slice on the diagonal and serve on a bed of freshly chopped lettuce. Top with salsa and serve with sour cream if desired.
Makes 8 servings.