A wrap on National Nutrition Month!

We are wrapping up National Nutrition Month here at PB&J. This year’s theme was “Go Further with Food,” which is a celebration of healthy choices that build ongoing energy throughout the day and also limit food waste. In honor of this, we had Make-Your-Own Omelette stations set up for our students in the kitchen last week. Omelettes are a great protein packed breakfast option, and also a creative way to use up some of your leftovers! Simply chop up any roasted veggies from last night’s dinner, add a little reduced-fat cheese and just like that you’ve got a healthy breakfast!


Serves 1


  • 2 eggs
  • Pinch salt
  • Pinch pepper
  • Non-stick cooking spray

TOPPINGS: turkey bacon, onions, spinach, diced tomato, reduced-fat shredded cheese, mushrooms, diced green pepper.


  1. Crack eggs into a bowl.
  2. Add salt and pepper, blending with a fork.
  3. Heat a 10-inch non-stick pan over medium-high heat. Spray with non-stick cooking spray.
  4. Pour eggs into center of pan. Using a rubber spatula or tilting the pan, move egg mixture around until the excess liquid touches each part of the pan. Let omelet sit in pan for 10 seconds without touching.
  5. Shake pan to loosen the omelet.
  6. Add toppings.
  7. Using your spatula, fold omelet in half.