Chef Kathy Fang’s Favorite Breakfast Recipes For Women Fitness’ 18th Anniversary

As I scour through all the recipes I’ve created over the last eight years of opening my restaurant Fang, I can’t help but feel very proud to have archived and photographed all the dishes I’ve made thus far outside of the restaurant. Nothing beats cooking at home for yourself or for friends and family. One of my favorite meals of the day is breakfast, because it’s a rare moment that I get to myself before I start a hectic day at work in the restaurant. My routine has been the same since I opened Fang. I wake up, get ready, hit the gym and then come back to make myself a satisfying, healthy and filling breakfast. It’s the most important meal of the day for me and I feel like it should be for every woman who wants to start their day off right. It’s so important to feel good and healthy as you tackle on the day. That feeling comes from working out and eating right. So never skimp on this meal! And because of this, I am pleased to share three of my favorite recipes currently for breakfast that I love make.

1. Japanese Oat Porridge with Power Greens –

This savory comforting bowl of oats is packed with protein, vitamins and fiber. It’s absolutely delicious and so quick and easy to make. It’s honestly great as a meal any time of the day, but it’s my favorite for the morning.

Japanese Oat Porridge with Power Greens
Ingredients: Serves 1

1/4 cup rolled oats
2 cups water
4 cups of baby chard, spinach, and kale
1/2 teaspoon minced ginger
pinch of salt
2 teaspoon ponzu
1 whole shitake mushroom, sliced thin
2 tablespoon egg whites
Sesame oil
Nori Seaweed for garnish


  1. Cook your oats like you would normally except add your mushrooms to it as well
  2. Once it’s almost done, add your power greens and let it cook down
  3. Season with ponzu, salt, ginger, and egg whites and whisk fast.
  4. Turn the heat off and taste. You may need a bit more ponzu.
  5. Plate the porridge in a bowl and garnish with some sesame oil drizzle and nori seaweed.

2. Skinny “Toast” with Cream Cheese and Tomato Cucumber Salad –

Tomato Cucumber Salad

This breakfast is my take on the slightly more decadent version of a bagel sandwich. I LOVE bagels with cream cheese, sliced tomatoes and cucumbers. However, bagels are carb heavy so I found a healthy alternative that cuts down the carbs and increases loads of healthy grains and nuts into the mix. I use multigrain crisps that contain flax seeds, sunflower seeds, oats, and whole grains for a great bagel substitute. The crisps are perfect swap and so delicious.

Ingredients: Serves 1

2 pieces Whole Grain Crisp Bread from Trader Joe’s
2 teaspoon low fat whipped cream cheese
1 cup of diced tomatoes mixed with Persian cucumbers
1 teaspoon olive oil
pinch of oregano
salt and pepper to taste
1 tsp balsamic glaze


  1. Smear low fat cream cheese on Whole Grain Crisp Bread from Trader Joe’s
  2. Dice up your cucumbers and tomatoes. Toss in some olive oil, oregano, salt and pepper
  3. Top each crisp with the cream cheese and the tomato cucumber mixture. Drizzle some balsamic glaze and add chili flakes if you like it spicy.

3. Custard Soft Chive Scramble with Smoked Salmon and Tomatoes –

Smoked Salmon Scramble

What’s breakfast without eggs? Eggs probably make up 75% of my breakfast recipes. I generally eat eggs every day unless I run out or want to really switch it up. This dish is a classic for me. It’s all about the eggs that are front and center of the dish — it’s one of my favorites! It feels decadent, but yet it’s super healthy for and easy to make.

Ingredients: Serves 1

2 organic eggs
1 teaspoon water
1 teaspoon cream or low fat milk
2 pinches of salt
1 teaspoon butter
1 teaspoon olive oil
2 tablespoon minced chives
a few slices of smoked salmon
1 whole compari tomato sliced into thin wedges
freshly cracked black pepper


  1. Whisk the eggs with a touch of water and a touch of cream or milk
  2. Season with salt
  3. Pour into a heated pan with butter or olive oil and turn the heat to low and let it cook slow and steady
  4. Stir repeatedly to coat the pan with the eggs until they start to slowly curdle into little bits of goodness. Add your chives
  5. Plate after most of the liquid eggs become soft curdles. Top the scramble with smoked salmon, garnish with tomatoes and add a few cracks of fresh black pepper on top.


The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

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