Brunch

Begin the morning with the beautiful, festive (and easy) drinks.

If you use canned truffles and plan to serve these omelets with the mesclun salad with truffle vinaigrette , be sure to save any juice for the dressing.

Whole-wheat pancakes are as tasty as the buttermilk kind. They also offer extra fiber, which will keep you feeling so full that you'll need only a light lunch.

She may be a world-class diver, but Kimiko Hirai Soldati, 30, has the same diet goal as the rest of us: She wants to look good in a swimsuit. She eats 40 percent protein, 40 percent carbs and the rest fat, spread out over five small meals a day. Eating frequently "keeps you satisfied, so you're not starving and overeating," Soldati says. She freezes peeled fruit so she can always whip up a drink.

An egg breakfast was once dubbed heart-stopping, but we now know that the egg's cholesterol needn't be a liability. Experts say one a day is OK, and its protein can keep you full until lunch. This burro — too big on satisfaction to be called a burrito — partners eggs with another protein player: lean machaca, a beef filling borrowed from Mexican ranchers. Adapted from A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison (William Morrow), this dish will give you the energy to wrangle presents for even the toughest-to-buy-for relative.

Round out your breakfast: Add half a small whole-grain bagel, 1 cup plain nonfat yogurt and 1/2 cup orange juice.

Saturday breakfast. From Lake Austin Spa Resort in Austin, Texas. These Southwestern-style pancakes (with antioxidant-rich blueberries) run rings around an a.m. bagel. Executive chef Terry Conlan uses dried or frozen berries when fresh aren't available. Invite pals over and whip up an impressive stack.

Sunday breakfast. From Miraval Resort & Spa in Catalina, Arizona. Egg-white omelettes don't have to taste like quilt batting. Chefs at Miraval whip up a fluffy, veggie-heavy number. Their secret? A dollop of lowfat cream cheese, which improves the texture and adds a rich taste.

Another breakfast option: Whip up a smoothie with other fruits.

A protein-and-veggie-packed omelette alternative Eggs get the fancy treatment with this frittata, adapted from Mollie Katzen's Sunlight Café (Hyperion), the latest by the Moosewood Cookbook author. The dish easily feeds a crowd, and because it uses egg whites in place of some yolks, fat content stays within a healthy range. Self added lean turkey bacon for flavor, but it's worth a gobble with or without the meat.

Tip: Use plain lowfat yogurt in place of sour cream. Result: less fat, great flavor.

These hearty, highly addictive pancakes are an ideal start to an active day. For easier outdoor cooking, mix the dry ingredients before you leave.

Almonds browned in butter bring a nutty crunch to classic French toast.

Thin slices of Genoa salami, baked until crisp, add texture and flavor to these sophisticated brunch sandwiches.

Let guests mix their own Bellinis — it's a great ice-breaker, and allows everyone to custom-blend their drinks.

IMPROV: Instead of tarragon, try dill; sub bacon for the ham.

Improv: Skip the maple syrup and chopped ginger and add a couple of teaspoons of fresh lime juice.

For brunch or a light supper, this open-face sandwich is spicy and satisfying.