Stuffed mushrooms: destem fresh champignons, chop and saute the stems lightly with a small amount of olive oil. Cool and mix with ricotta or other low fat cream cheese. Season with salt and pepper. Stuff the caps, grate a little parmesan over and bake in a moderate oven for about 20 minutes. You can include wild mushrooms or different herbs in the saute mix for variety.
Roasted cherry tomatoes: drizzle the tomatoes lightly with some olive oil and cook alongside the mushrooms for 15 minutes. Include whole, peeled garlic cloves in the mix for additional flavour.
Baby spinach omelette: mix 2 eggs, a cup of baby spinach leaves, 1-2 tablespoons grated parmesan, nutmeg, salt and pepper together. Cook as you normally would for an omelette.
I might also add wholemeal toast, baked beans or some kind of vegetarian sausage to the mix.
You could also try this blog: http://www.101cookbooks.com/breakfast_brunch/
She has a lot of healthy recipes up.