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ASPARAGUS CREPES MORNAY with CREPES and MORNAY SAUCE

BACON and EGG BREAKFAST ROLLS

BASIC FRENCH (PLAIN) OMELET

BASIC FRENCH (PLAIN) MICROWAVE OMELET

BASIC PUFFY (SOUFFLÉ) OMELET

BROCCOLI CARROT FRITTATA

BRUNCH SCRAMBLE

BUENOS DIAS SQUARES

CHEESE SAUCE

CONFETTI SCRAMBLE

DENVER QUICHE

EGGS ALFONSO

EGGS GOLDENROD with HERBED POPOVERS

EGGS IN RICE NESTS

EGGS JOSE

ELEGANT EGG ROLL UP

EGGS FRIED and STEAM-BASTED and MICROWAVED

FRUITY FRENCH CAKES

GARDEN FRESH OMELET

GARDEN OMELET

GINGER PEACH PUFFY OMELET

GINGERBREAD WAFFLES

GOOD MORNING, ENSENADA

GRANOLA

HAM 'N' EGGS CRESCENT BRUNCH PIZZA

HANGTOWN FRY 1

HANGTOWN FRY 2

HARVEST OMELET

HASH BROWN QUICHE

HEALTHY OMELET

HOMESTYLE GOOD MORNING CASSEROLE

HOMEMADE SAUSAGE McMUFFINS

ITALIAN BREAKFAST STEAKS

KILLER OMELET

LIGHT MEXICAN-STYLE BREAKFAST CUPS

LOW-FAT BAKED BREAKFAST POTATOES

LOW-FAT BREAKFAST APPLE CITRUS COMPOTE (HIGH FIBER)

LOW-FAT BREAKFAST CASSEROLE

LOW-FAT EASY BREAKFAST PARFAIT (HIGH FIBER)

MAKE-AHEAD HAM AND EGGS

MORE THAN YOU EVER WANTED TO KNOW ABOUT HASHBROWNS

MORNING APPLESAUCE LOAF

MUSHROOM AND ASPARAGUS STRATA

NEWFOUNDLAND FRENCH TOAST

NO-FAIL FLUFFY OMELET

OATMEAL BREAKFAST COOKIES

OATMEAL SOUFFLÉ

OMELET

OMELET PIQUANT

OMELET RANCHEROS

OMELET WITH BALSAMICO VINEGAR

ORANGE FRENCH TOAST

OVEN FRENCH TOAST WITH MADRAS SAUCE

OVERNIGHT CARAMEL STRATA

OVERNIGHT FRENCH TOAST

OVERNIGHT FRENCH TOAST and CINNAMON SYRUP

OVERNIGHT WAFFLES

PANCAKES

PANCAKES 2

PANCAKE TIP

PERFECT PANCAKES

PINEAPPLE UPSIDE-DOWN FRENCH TOAST

POACHED EGGS regular and MICROWAVED POACHED EGGS

POLACENTAS

POTATO AND PEPPER SAUTÉ

PUMPKIN BREAKFAST STRATA

QUICK MUFFINS

RAISIN-OATMEAL-BUTTERMILK PANCAKES

RICOTTA BRUNCH STRUDEL, DIABETIC, LOW-FAT

SALMON OMELET

SAUSAGE GRAVY AND BISCUITS

BISCUITS

SAUSAGE AND GREEN CHILI STRATA

SAUSAGE SPINACH SCRAMBLE

SAVORY SCRAMBLED EGGS

SAWMILL GRAVY

SCRAMBLE-IN-A-POCKET WW

SCRAMBLED EGGS and MICROWAVED SCRAMBLED EGGS

SCRAMBLED EGG CASSEROLE with CHEESE SAUCE

SCRAMBLED EGGS WITH CALENDULA PETALS

SCRAMBLED EGGS WITH CREAM CHEESE

SINFUL FRENCH TOAST

SKILLET BREAKFAST

SPANISH OMELET

SPICY BACON and TOMATO BRUNCH

SPRINGTIME EGG SKILLET

STRATA

STUFFED FRENCH TOAST 1

STUFFED FRENCH TOAST 2

SYRUP FOR PANCAKES

TAKE-ALONG BREAKFAST SPECIAL

TORTILLA BREAKFAST CASSEROLE

TORTILLA QUESADILLA

TRATTORIA FRITTATA

TROPICAL TOAST

VEGETABLE AND CHEESE STRATA

VEGETABLE STRATA SUPREME

WAGON WHEEL FRITTATA

ZUCCHINI PANCAKES

ASPARAGUS CREPES MORNAY       Back to Top

8 Crepes (recipe follows)

Mornay Sauce (recipe follows)

1 pound fresh asparagus spears, cleaned and trimmed
Cooking spray
6 hard-cooked eggs, chopped
Parsley sprigs, optional

Prepare Crepes and Mornay Sauce. Steam or cook asparagus in small amount of boiling water just until crisp-tender, about 10 to 15 minutes. Drain. Divide asparagus spears among crepes.

Evenly coat 13 x 9 x 2-inch baking dish with spray. Set aside.

Stir eggs into 1/2 cup of the Mornay Sauce until combined. Spoon about 2 to 3 tablespoons of the egg mixture evenly over asparagus on each crepe. Roll up crepes. Place in prepared baking dish. Pour remaining Mornay Sauce over crepes. Bake in preheated 350°F oven until hot and bubbly, about 15 to 20 minutes. Garnish with parsley, if desired.

Makes 4 to 8 servings

CREPES       Back to Top

2 eggs
1/3 cup skim milk
1/3 cup water
2 tablespoons butter, melted
1/2 cup all-purpose flour
Melted butter, cooking oil or cooking spray

In mixing bowl, beat eggs, milk, water and 2 tablespoons melted butter with mixer, rotary beater or wire whisk until well blended. Add flour. Beat until smooth.

Heat 8- to 10-inch omelet or crepe pan over medium-high heat until just hot enough to sizzle a drop of water. Brush pan lightly with melted butter. For each crepe, pour in just enough butter (about 2 tablespoons for 8-inch pan OR scant 1/4 cup for 10-inch pan) to cover bottom of pan, tipping and tilting pan to move butter quickly over bottom. Cook until lightly browned on bottom and dry on top. Remove from pan or, if desired, turn and brown other side. Brush pan lightly with melted butter as needed to prevent sticking. Stack crepes between layers of waxed paper, if desired, until ready to fill.

MORNAY SAUCE       Back to Top

1-1/2 cups skim milk
3 tablespoons flour
Dash pepper
3/4 cup (3 ounces) shredded reduced-fat Swiss cheese
3 tablespoons grated Parmesan cheese
2 tablespoons dry vermouth, white wine or lemon juice

In covered jar or blender container, shake or blend together milk, flour and pepper. In medium saucepan over medium-high heat, cook, stirring constantly, until mixture boils and is smooth and thickened. Remove from heat. Stir in cheeses until Swiss cheese is melted. Stir in vermouth.

BACON and EGG BREAKFAST ROLLS       Back to Top

For a hearty start to the day, stuff a roll with some favorite foods, Get your Vitamin C, too, by serving with orange segments or adding tomato slices to the sandwich.

6 uncut Kaiser rolls
3 slices bacon
1 cup sliced fresh mushrooms (about 4 ounces)
1/2 cup chopped onion
1/2 cup chopped green pepper
6 eggs
1/4 cup skim or low-fat milk
6 thin slices lean cooked ham
6 thin slices reduced-fat Swiss or Muenster cheese

Slice tops off rolls about 3/4 inch from top. With a fork, scrape out the insides of bottom, leaving about 1/2-inch wall all around. Save crumbs for another use. Set rolls aside.

In 10-inch omelet pan or skillet over medium heat, cook bacon until crisp. Drain well. Crumble. Pour off and discard fat. Add mushrooms, onions and pepper to pan. Cook until tender but not brown, about 5 minutes. Stir in drained bacon.

In medium bowl, beat together eggs and milk until blended. Pour into pan over vegetables. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do no stir constantly.

Spoon egg mixture into hollows of reserved rolls. Top each roll with 1 slice each of ham and cheese. Broil about 6 inches from heat until cheese is melted, about 3 minutes. Cover with reserved roll tops. 

Makes 6 servings.

BROCCOLI CARROT FRITTATA       Back to Top

Cooking spray

1-1/2 cups chopped broccoli or 1 package (10 ounces) frozen chopped broccoli
1/2 cup diced carrot (about 1 medium)
1/4 cup water
8 eggs
3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
1/2 cup skim or low-fat milk
1 tablespoon instant minced onion
2 teaspoons prepared mustard
1 teaspoon seasoned salt, optional
1/8 teaspoon pepper

Evenly coat 10-inch omelet pan or skillet with ovenproof handle* with spray. Add broccoli, carrot and water. Cover and cook over medium-high heat until carrot is crisp-tender, about 5 to 10 minutes. (Uncover and stir occasionally, if necessary, to break apart frozen broccoli.) Drain well. Return vegetables to pan. Set aside.

In large bowl, beat together eggs, cheese, milk, onion, mustard, salt, if desired and pepper until well blended. Pour over reserved vegetables. Cover and cook over medium heat until eggs are almost set, about 8 to 10 minutes. Uncover and broil about 6 inches from heat until eggs are completely set in center, about 2 to 3 minutes OR let stand, covered, until eggs are completely set in center, about 8 to 10 minutes. Cut into wedges and serve from pan or either slide from pan or invert onto serving platter. 

Makes 4 servings.

* To make handle ovenproof wrap completely with aluminum foil.

BRUNCH SCRAMBLE       Back to Top

18 eggs
1 cup nonfat or low-fat (1%) milk
1-1/2 teaspoons dill weed
3/4 teaspoon salt, optional
1/4 teaspoon lemon juice
1-1/2 cups diced cooked lean ham
1 can (4 ounces) sliced mushrooms, drained
1/3 cup minced green onions with tops
1 tablespoon butter or cooking oil OR cooking spray

In large bowl, beat together eggs, milk, dill weed, salt, if desired, and lemon juice until well blended. Stir in ham, mushrooms and onions. In preheated 350°F oven, melt butter in 13 x 9 x 2-inch baking pan. Pour in egg mixture. Place in oven. As mixture begins to set, after about 8 minutes, pull out oven rack. Gently draw an inverted pancake turner completely across bottom and sides of pan, lifting and turning mixture to form large, soft curds. Return to oven. Repeat a few more times until eggs are thickened and no visible liquid egg remains, about 12 to 15 minutes.* Do not stir constantly. 

Makes 9 to 18 servings.

*Although it's best to serve scrambled eggs immediately after cooking, you can hold them for a short time. Place pan of cooked eggs over pan of hot water. (Scrambled eggs will quickly become overdone if held over direct heat.)

BUENOS DIAS SQUARES      Back to Top

1 teaspoon baking powder
1/2 teaspoon salt, optional
6 eggs
1/2 cup shredded reduced-fat Cheddar cheese
1 can (4 ounces) chopped green chilies
1/2 cup chopped red pepper
2 tablespoons butter, melted
1 tablespoon chopped cilantro or parsley
1 tablespoon chopped onion Salsa, optional

In large bowl, stir together baking powder and salt, if desired. Add eggs beat until blended. Stir in remaining ingredients. Pour into greased 9-inch baking dish.

Bake in preheated 350°F oven until knife inserted near center comes out clean, about 30 to 35 minutes. Let stand 5 minutes before serving.

Cut into 6 (2-inch x 4-inch) pieces. Serve with salsa, if desired. 

Makes 6 servings.

CONFETTI SCRAMBLE      Back to Top

1 to 1-1/2 cups kernel corn (cut fresh from cobs, thawed frozen or drained canned)
1/4 cup chopped green pepper
2 tablespoons chopped sweet red pepper or pimiento
2 tablespoons chopped onion
1 teaspoon to 2 tablespoons butter or cooking oil OR cooking spray
8 eggs
1/2 cup skim or low-fat milk
1/2 teaspoon seasoned salt, optional
Green and/or sweet red pepper rings, optional

In 10-inch omelet pan or skillet over medium heat or hot coals, cook corn, peppers and onion in butter until tender but not brown, about 5 to 7 minutes. Meanwhile, in large bowl, beat together eggs and milk with salt, if desired, until blended. Pour over vegetables. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Garnish with pepper rings, if desired. 

Makes 4 to 8 servings

DENVER QUICHE      Back to Top

4 ounces (about 2 cups) fine egg noodles, cooked and drained
1 cup chopped green peppers
3 tablespoons chopped onion
1 tablespoon water
1 cup (4 ounces) chopped cooked lean ham
6 eggs
1 cup nonfat or low-fat (1%) milk
2 teaspoons prepared mustard

To form crust, press noodles over bottom and up sides of lightly greased deep 9-inch quiche dish or pie plate.

In small covered saucepan over medium heat, cook peppers and onion in water until peppers are crisp-tender. Stir in ham. Sprinkle evenly over noodle crust. Beat together eggs, milk and mustard until thoroughly blended. Carefully pour over vegetables and ham.

Bake in preheated 375°F oven until puffed in center and knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes before serving. 

Makes 6 servings.

Nutrition information per 1/6 recipe using nonfat milk: calories 202, total fat 8 gm, cholesterol 243 mg, sodium 344 mg, potassium 267 mg, carbohydrate 18 gm, protein 14 gm, and 10% or more of the RDI for vitamins A, B12, C, riboflavin, thiamin, niacin, iron, phosphorus, zinc

EGGS ALFONSO      Back to Top

4 (1/2-inch) slices Italian bread
4 ounces sliced lean cooked ham
1 can (15 ounces) tomato sauce with diced tomato, onion, celery and green pepper
1/2 teaspoon Italian seasoning, crushed
1/8 to 1/4 teaspoon garlic powder
Water
4 eggs
1/4 cup (1 ounce) shredded low-moisture part-skim mozzarella cheese

Toast bread. Top each bread slice with 1 ounce of the ham. Set aside.

In large saucepan or deep skillet over medium heat, stir together sauce and seasonings. Bring to boiling. Reduce heat to keep sauce gently simmering. Meanwhile, in large saucepan or deep skillet, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water's surface, slip eggs, 1 by 1, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes.

For each serving, spoon 1/4 of the sauce over each ham slice. Top each with an egg and about 1 tablespoon of cheese. 

Makes 4 servings.

Note: The eggs will take on more flavor - and you'll need one less pan - if you poach them in the sauce. Slip eggs into simmering sauce. Cover. Cook until whites are completely set and yolks begin to thicken but are not hard, about 7 to 8 minutes.

EGGS GOLDENROD with HERBED POPOVERS      Back to Top

2 cups non-fat or low-fat (1%) milk
1/4 cup all-purpose flour
1/2 teaspoon garlic or onion salt

Variation ingredients, optional

6 hard-cooked eggs

In covered jar or blender container, shake or blend together milk, flour and garlic salt until smooth. Pour into medium saucepan. Cook over medium-high heat, stirring constantly, until mixture boils and is smooth and thickened. Stir in variation ingredients, if desired. Remove from heat.

Separate egg yolks and whites. Chop whites and stir into sauce. Heat to serving temperature. Spoon into Popovers. Press yolks through a strainer or sieve. Sprinkle over Popovers. 

Makes about 2-1/2 cups.

Variation Ingredients: Choose one or a combination. After sauce has thickened, stir in:

1 jar (2 ounces) chopped pimiento, drained
1/4 cup chopped ripe olives
2 tablespoons drained bottled capers
3 tablespoons grated Parmesan cheese

HERBED POPOVERS      Back to Top

3 eggs
1 cup non-fat or low-fat (1%) milk
2 tablespoons cooking oil or butter, melted
1 cup all-purpose flour
1/2 teaspoon salt, optional
1/2 teaspoon dill weed
1/2 teaspoon basil leaves, crushed
1/2 teaspoon thyme leaves, crushed
Eggs Goldenrod, optional

In small mixing bowl at medium speed, beat eggs until foamy. Beat in milk and butter. Add flour and seasonings. Beat at low speed until smooth, about 3 minutes. Fill spray coated or greased popover pan, muffin cups or 6-ounce custard cups half full.

Bake in preheated 425°F oven until brown and firm, about 35 to 40 minutes. For crisper popovers, prick side of each with wooden pick and bake about 3 to 6 minutes longer. Loosen edges with narrow spatula or knife, remove from pans and serve immediately as is or fill with Eggs Goldenrod. 

Makes 1 dozen.

EGGS IN RICE NESTS      Back to Top

1 cup water
1/2 cup brown rice
1/2 teaspoon reduced-sodium instant chicken bouillon
1/2 cup finely chopped green onions with tops
1/2 cup sliced almonds
1/2 teaspoon Italian seasoning, crushed
4 eggs
1/2 cup (2 ounces) shredded low-moisture part-skim mozzarella cheese

In medium saucepan, stir together water, rice, and bouillon. Cook according to package directions. Remove from heat. Stir in onions, almonds, and seasoning. Spoon 1/2 cup of the mixture into each of 4 (10-ounce) lightly greased ovenproof bowls or custard cups. With back of spoon, gently push mixture up side of each cup to make an indentation in center.

Break and slip 1 egg into each cup and sprinkle each with 2 tablespoons of the cheese. Bake in preheated 350°F oven until whites are completely set and yolks begin to thicken but are not hard, about 12 to 18 minutes.

Mexican Style: Substitute 1 can (4 ounces) chopped green chilies, drained, for Italian seasoning. Stir 1/2 cup shredded Cheddar cheese into rice mixture. Omit mozzarella cheese. Spoon 1 tablespoon taco sauce over each egg. Bake as above. 

Makes 4 servings.

EGGS JOSE      Back to Top

Butter
1 egg
1 tablespoon shredded Monterey Jack cheese
1 teaspoon water
1 tablespoon salsa or taco sauce
1 small tortilla

In small skillet over medium heat, heat just enough butter to grease skillet until hot enough to sizzle a drop of water. Break and slip egg into skillet. Top with cheese. Add water. Cover skillet tightly to hold in steam. Reduce heat to low. Cook until white is completely set and yolk begins to thicken but is not hard. Spread salsa on tortilla. Top with egg.

Eggs Guiseppe: Substitute mozzarella cheese for the Monterey Jack, pizza sauce for the salsa and toasted Italian bread or an English muffin half for the tortilla.

Eggs Joseph: Eliminate cheese and sauce. Substitute toasted bagel half for the tortilla. Spread bagel half with whipped cream cheese with smoked salmon or whipped cream cheese with chives. Dollop egg with additional cream cheese, if desired. 

Makes 1 serving.

ELEGANT EGG ROLL UP      Back to Top

Cooking spray
1-1/2 cups sliced zucchini
1-1/2 cups sliced mushrooms
1/2 cup diced sweet red peppers
1/4 cup chopped onion
6 eggs, separated
3 tablespoons flour
1/4 teaspoon salt, optional
1/4 teaspoon pepper
1-1/4 cups skim or low-fat milk, heated
1/2 cup grated reduced-fat Cheddar cheese
Parsley sprigs, optional

Evenly coat a 10-inch skillet with spray. Add zucchini, mushrooms, peppers and onion. Cover and cook over medium heat until peppers are crisp-tender. Set aside. Meanwhile, evenly coat 15 x 10 x 1-inch jelly roll pan with spray. Line with wax paper and spray again. Set aside.

In large mixing bowl at high speed, beat egg whites until stiff but not dry, just until whites no linger slip when bowl is tilted. In small mixing bowl at high speed, beat together yolks, flour, salt, if desired and pepper until smooth. Gently fold yolk mixture into beaten whites. Pour into prepared pan and gently spread evenly.

Bake in preheated 350°F oven until top springs back when lightly touched with finger, about 8 to 10 minutes. With spatula, loosen egg from sides of pan invert onto clean tea towel. Carefully pull wax paper. Trim all edges with serrated knife. Starting from long edge, roll up egg, rolling towel in with egg. Place wrapped roll seam-side down on wire rack until cook, about 30 minutes.

Carefully unroll cake and spoon 3/4 cup of the milk over egg. Sprinkle with reserved vegetables and 1/4 cup of the cheese. Re-roll. Place seam-side down on shallow baking pan. Spoon remaining 1/2 cup milk and sprinkle remaining 1/4 cup shredded cheese over top. Bake in preheated 375°F until cheese is melted and heated through, about 10 to 12 minutes. Cut into 1-1/4-inch slices. Garnish slices with parsley sprigs, if desired. 

Makes 6 servings.

FRIED EGGS      Back to Top

1 teaspoon to 2 tablespoons butter or cooking oil OR cooking spray
2 eggs

In 7 to 8-inch omelet pan or skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water. (If very large pan is used, more butter will be needed.) Break and slip eggs into pan. Immediately reduce heat to low. Cook slowly until whites are completely set and yolks begin to thicken but are not hard, covering with lid, spooning butter over eggs to baste or turning eggs to cook both sides.

STEAM-BASTED EGGS     Back to Top

Reduce butter to just enough to grease pan or substitute light coating of cooking spray and/or non stick pan. In 7 to 8-inch omelet pan or skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Break and slip eggs into pan. Immediately reduce heat to low. Cook until edges turn white, about 1 minute. Add 1 teaspoon water. Cover pan tightly with lid to hold in steam. Cook until whites are completely set and yolks begin to thicken but are not hard. 

Makes 1 to 2 servings.

MICROWAVED EGGS     Back to Top

Omit butter. Break and slip eggs into lightly greased or sprayed pie plate. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on 50% power just until eggs are almost done, about 2 to 3 minutes. Let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 30 seconds to 1 minute.

Note: All microwave cooking times are based on a full power output of 600 to 700 Watts. For a lower wattage oven (500 to 600 Watts), allow more time.

FRUITY FRENCHCAKES      Back to Top

4 eggs
2 tablespoons skim milk
1/4 teaspoon almond extract
12 (1/2-inch) slices day-old pound cake
1-1/2 cups flaked coconut
6 tablespoons butter, divided
Sliced fresh strawberries
Whipped cream, optional

In pie plate or shallow dish, with a fork, beat together eggs, milk, and almond extract until thoroughly blended. Soak 6 of the cake slices in egg mixture, letting them stand about 60 seconds on each side. Meanwhile, spread coconut evenly in another shallow dish. With pancake turner, place slices on coconut. Turn slices to coat each side.

In large skillet over medium heat, heat 3 tablespoons of the butter until just hot enough to sizzle a drop of water. Place cake slices in pan and cook until lightly browned, about 3 to 4 minutes. Turn and continue cooking until lightly browned on other side and no visible liquid egg remains. Remove from pan; keep warm while repeating procedure with remaining cake slices. 

Makes 6 servings.

To serve, top cake slices with strawberries and whipped cream, if desired.

GARDEN FRESH OMELET      Back to Top

2 eggs
1/4 cup low fat or fat free cheese
1/2 cup fresh cut green curly mustard leaves, finely chopped
1/4 cup diced sweet onion
1/8 cup each red and green bell pepper
1 teaspoon of Tabasco or other hot sauce
Dash of salt and pepper, to taste
1/4 cup of chopped ham

Whisk together eggs, onion, salt, pepper, Tabasco and mustard greens in mixing bowl. Heat skillet oiled with olive oil or non stick cooking spray. Poor mixture into hot skillet, cook on medium heat until it omelet begins to cook on bottom. Sprinkle remaining ingredients on 1/2 the omelet and fold. Reduce heat and continue to flip until brown.

GARDEN OMELET      Back to Top

2 tablespoons bottled reduced-fat Italian salad dressing
1/2 cup shredded carrots
1/4 cup chopped green onions with tops
1/4 cup chopped green pepper
1/2 cup chopped peeled cucumber
1 medium tomato, chopped
8 eggs
1 cup skim milk
1/2 teaspoon salt, optional
4 teaspoons cooking oil, divided
1 cup alfalfa sprouts

In small saucepan over medium heat, cook dressing, carrots, onions, and peppers until tender. Stir in cucumber and tomatoes. Set aside; keep warm.

Beat together eggs, milk, and salt, if desired. In 7-to 10-inch omelet pan over medium heat, heat 1 teaspoon oil until just hot enough to sizzle a drop of water. Pour in 1/2 cup of the egg mixture. Mixture should set immediately at edges. With inverted pancake turner, carefully push cooked portion at edges toward center, tilting pan and moving cooked portions so uncooked portions can reach hot pan surface. When top is thickened and no visible liquid egg remains, fill with 1/4 of the vegetable mixture and 1/4 cup alfalfa sprouts. Fold omelet in half. Invert onto plate. Repeat for remaining omelets. 

Makes 4 servings.

GINGER PEACH PUFFY OMELET      Back to Top

1 can (8.75 ounces) sliced peaches in fruit juice OR 1 cup sliced fresh peaches
1 tablespoon brown sugar
1/8 teaspoon ground ginger
1/4 cup crumbled gingersnap cookies (about 5)
2-1/2 teaspoons butter, divided
4 eggs, separated
1/2 teaspoon cream of tartar

Drain peaches, reserving 1/4 cup juice or substitute water. In small saucepan, toss together peaches, brown sugar and ginger. Cook over low heat, stirring occasionally, until warmed through. Cover and keep warm. In small bowl, stir together gingersnaps and 1-1/2 teaspoons of the butter. Set aside.

In large mixing bowl at high speed, beat egg whites with 1/4 cup of the reserved juice or water and cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted. In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored. Gently, but thoroughly, fold yolks into whites.

In 10-inch omelet pan over medium-high heat, heat remaining 1 teaspoon butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Gently smooth surface. Reduce heat to medium. Cook until puffed and lightly browned on bottom, about 5 minutes. (Lift omelet at edge to judge color.) Bake in preheated 350°F oven until knife inserted halfway between center and outer edge comes out clean, about 10 to 12 minutes. Loosen edges with spatula.

With sharp knife, cut upper surface down center of omelet but DO NOT cut through to bottom of omelet. Fill with reserved peaches and sprinkle with reserved gingersnaps. Tip skillet. With pancake turner, fold omelet in half and invert onto warmed plate with a quick flip of the wrist.

Cut in half or into wedges. Serve immediately. 

Makes 2 servings.

*To make handle ovenproof, wrap completely with aluminum foil.

GINGERBREAD WAFFLES      Back to Top

1-3/4 cups all-purpose flour
1-1/3 tablespoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 eggs, separated
1/2 teaspoon cream of tartar
1-1/2 cups skim or low-fat milk
1/4 cup firmly-packed brown sugar
1/4 cup molasses

Fresh fruit slices, applesauce, preserves, powdered sugar, butter, syrup, ice cream, or whipped cream, optional. In large bowl, stir together flour, baking powder, cinnamon, ginger and cloves. Set aside.

In large mixing bowl, beat egg whites with cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted.

In medium bowl, beat together egg yolks, milk, brown sugar and molasses until thoroughly blended. Make a well in dry ingredients. Pour in yolk mixture. Stir just until moistened. (Batter will be lumpy.) Gently, but thoroughly, fold mixture into whites.

For each waffle, pour about 1 cup batter onto preheated, greased waffle baker. Bake as directed until steaming stops and lid lifts without resistance, about 5 minutes. Serve hot with optional toppings, if desired. 

Makes about 4 (9-inch round) waffles.

GOOD MORNING, ENSENADA      Back to Top

2 Flour Tortillas
2 Slices Bacon
2 Eggs
2 Tablespoons Salsa

Beat together eggs, milk and 1/2 teaspoon salt. Mix together flour, salt and pepper. Roll oysters in seasoned flour mixture until coated. Melt butter in skillet. Cook oysters in butter until edges curl (about 1 minute on each side). Pour egg mixture into skillet with oysters. As eggs begin to set on bottom and sides, lift and fold with wide spatula. Cook until eggs are cooked through (4 to 5 minutes). Remove from heat. Garnish with bacon. Serve immediately.

HANGTOWN FRY 2      Back to Top

This is a breakfast or brunch meal.

4 slices bacon
5 large eggs
1 teaspoon milk
1/2 cup fresh white breadcrumbs
1/2 cup saltine crackers; ground
6 medium oysters; shucked

Cook bacon in heavy large skillet over medium heat until almost crisp. Using tongs, transfer to paper towels and drain. Pour 2 tablespoons drippings from the skillet into small bowl. Wipe skillet clean.

Whisk 1 egg and milk in small bowl to blend. Mix breadcrumbs and saltines in shallow dish. Dip oysters into the egg mixture, then into breadcrumb mixture, turning to coat completely. Place on plate. Heat vegetable oil in same skillet over high heat. Add oysters and sauté, about 30 seconds per side. Transfer to plate.

Whisk remaining 4 eggs in bowl to blend. Heat 1 tablespoon reserved fat in medium nonstick skillet over medium heat. Place 2 bacon slices off center in skillet, laying slices parallel and about 1-inch inch apart. Pour 1/4 of eggs over bacon. Place 3 oysters atop bacon. Pour another 1/4 of the eggs over oysters. Cover and cook until almost set (about 2 minutes).

Using spatula, fold omelet in half. Cover and cook until omelet is set (about 2 minutes). Slide off onto plate. Repeat for second omelet. 

Serves 2

HARVEST OMELET      Back to Top

1/4 cup diced fresh pears
1 tablespoon shredded Swiss cheese
1 teaspoon diced green onions with tops
1/4 teaspoon nutmeg
2 eggs
2 tablespoons water
1 teaspoon butter or margarine

Combine pears, cheese, onions and nutmeg. Set aside.

In small bowl, beat together eggs and water until blended. In 7-to 10-inch omelet pan over medium heat, heat butter until just hot enough to sizzle a drop of water.

Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, fill with pear mixture. With pancake turner, fold omelet in half. Invert or slide onto plate. 

Makes 1 serving.

HASH BROWN QUICHE      Back to Top

Cooking spray
6 eggs, divided
3/4 teaspoon celery salt, divided
2 cups (about 12 ounces) frozen shredded hash brown potatoes, thawed
2 cups (about 12 ounces) frozen vegetable blend
1/2 cup diced cooked chicken OR 1 can (5 ounces) chunk chicken
1 cup skim or low-fat milk
2 tablespoons sliced almonds

Evenly coat 9-inch pie plate with spray. Set aside. In medium bowl, beat together 1 egg and 1/4 teaspoon of the celery salt. Stir in potatoes until well combined. To form crust, press potato mixture onto bottom and up sides of lightly greased 9-inch pie plate. Bake in preheated 375°F oven 5 minutes. Remove from oven. Sprinkle with vegetables and chicken.

Beat together milk, remaining eggs and remaining celery salt until well blended. Pour over vegetables and chicken. Sprinkle with almonds. Bake in preheated 375°F oven until knife inserted near center comes out clean, about 45 minutes. Let stand 5 minutes before serving. 

Makes 6 servings.

HEALTHY OMELET      Back to Top

Here's a healthier omelet idea...beat together 1 whole egg and 3 egg whites, 1/4 cup milk, and 1 teaspoon of cornstarch.

Prepare your omelet with whatever fillings you like but just don't load up with all kinds of butter and cheese or you defeat the purpose of a healthier omelet.

HOMESTYLE GOOD MORNING CASSEROLE      Back to Top

4 slices bread, crust trimmed
6 eggs
1-1/2 cups skim or low-fat milk
4 slices cooked turkey bacon, crumbled
1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese, divided
1/4 cup (1 ounce) shredded reduced-fat Swiss cheese, divided
1/3 cup sliced mushrooms
1/4 teaspoon seasoned salt, optional
1/2 cup frozen hash brown potatoes, thawed

Across bottom of lightly greased 9 x 9 x 2-inch baking dish, arrange bread slices, slightly overlapping. Set aside.

In large bowl, beat together eggs, milk, bacon, 2 tablespoons each of Swiss and Cheddar cheeses, mushrooms and salt, if desired. Pour mixture over bread slices. Sprinkle potatoes and remaining cheeses over egg mixture. Cover and refrigerate overnight.

Bake, uncovered, in preheated 350°F oven until lightly browned and knife inserted near center comes out clean, about 40 to 45 minutes. 

Makes 4 servings.

HOMEMADE SAUSAGE McMUFFINS      Back to Top

(1 of everything for each person)

1 tuna can, both ends removed, washed well and dried
English muffin
Sausage patty
1 slice American cheese
1 egg

ITALIAN BREAKFAST STEAKS      Back to Top

1 (5-steak) package breakfast steaks
1 (3-ounce) can tomato sauce
1 (8-ounce) container Italian-style dry bread crumbs
1 (8-ounce) package shredded mozzarella cheese

Preheat oven to 350°F. Place breakfast steaks flat on a cookie sheet. Spread a thin layer of tomato sauce on each breakfast steak. Add a layer of bread crumbs; sprinkle cheese on top of crumbs. Roll up each steak and close with toothpicks. Bake for 20 minutes or until meat is cooked. 

Makes 5 servings.

KILLER OMELET      Back to Top

1/3 cup chopped green sweet pepper
1/3 cup chopped red sweet pepper
1 fresh jalapeno pepper, seeded and finely chopped
Bacon drippings or olive oil
1 medium tomato, seeded and chopped
6 eggs
1/4 cup whipping cream
1/4 cup shredded cheddar cheese
1/4 cup shredded Swiss cheese

In 10-inch nonstick skillet with flared sides, cook sweet peppers and jalapeno pepper in 1 tablespoon bacon drippings or oil over med. heat for 2 to 3 minute or until tender. Stir in tomato. Remove vegetable mixture from skillet; set aside.

In a med. mixing bowl, lightly beat the eggs and whipping cream. In same skillet, heat 1 teaspoon bacon drippings or oil over med. heat. Add half the egg mixture. As the eggs set, run a spatula around the edge of the skillet, lifting cooked eggs so uncooked portions

flow underneath. When eggs are set, but still shiny, spoon half of the vegetable mixture across the center of the omelet. Sprinkle filling with half of the Cheddar cheese and half of the Swiss cheese. Fold sides over. Heat for 1 to 2 minute, more to melt the cheese. Transfer the omelet to a serving plate. Keep warm.

Repeat with another 1 teaspoon bacon dripping or oil and remaining egg mixture, vegetable mixture, and cheeses.

Makes 4 servings.

LIGHT MEXICAN-STYLE BREAKFAST CUPS      Back to Top

2 large tomatoes
Vegetable cooking spray
1/2 cup frozen egg substitute, thawed
1/4 teaspoon ground cumin
2 tablespoons shredded low-fat Monterey Jack cheese
1-1/2 tablespoons tortilla chips, unsalted, crushed
1 tablespoon minced fresh parsley

Cut tomatoes in half and scoop out pulp, leaving shells intact. Chop pulp and set aside. Invert tomato shells on paper towels to drain.

Place shells in a shallow baking dish coated with cooking spray, cut side up. Bake, uncovered, at 400°F for 5 minutes. Remove shells from oven and set aside.

Combine chopped pulp, egg substitute, and cumin in top of double boiler; bring water to a boil. Reduce heat to low; cook until egg substitute mixture is firm but still moist, stirring frequently. Spoon into shells. Top with cheese, crushed chips, and parsley. Bake, uncovered, at 400°F for 5 minutes or until cheese melts and tomato is thoroughly heated. Serve immediately. 

Yield: 2 servings.

LOW-FAT BAKED BREAKFAST POTATOES      Back to Top

1 Tablespoon dried minced onion
1/4 teaspoon black pepper
1 (12-ounce) can Cream of Broccoli soup
1 pint nonfat sour cream
4 ounces low-fat sharp cheddar cheese, grated
4 ounces Fat Free Cheddar
2 pounds potatoes, cooked and cubed.
1 cup corn flakes, crushed, for topping

In a large bowl combine all ingredients except the corn flakes. Mix well and pour into a 9 x 13-inch casserole sprayed with non-stick cooking spray. Sprinkle crushed corn flakes on top. Bake at 350°F or 45 to 60 minutes. 

Makes 10 servings.

LOW-FAT BREAKFAST APPLE CITRUS COMPOTE (HIGH FIBER)      Back to Top

2 cups peeled and sliced Granny Smith or Stayman apples (about 2 medium)
1/2 teaspoon cinnamon
2 navel oranges, peeled and cut into segments
1-1/2 cups (about 9 ounces) pitted prunes
1-1/2 cups orange juice
2 pink grapefruit peeled and cut into segments
2 Tablespoons honey
1 Tablespoon lemon juice
mint sprigs for garnish

In 2 to 3-quart saucepan combine apples, prunes and orange juice; bring to boil, reduce heat and simmer until apples are tender but not soft, about 10 minutes. Remove from heat; stir in honey, juice and cinnamon. Cool, cover and chill. Stir in oranges and grapefruit. To serve, spoon fruits with their liquid into serving dishes; garnish with mint sprigs. 

Makes 4 servings.

LOW-FAT BREAKFAST CASSEROLE      Back to Top

vegetable oil spray
8 ounces reduced-fat smoked link sausage
2 tablespoons maple syrup
2 pounds frozen country-style hash browns (no oil added)
2 cups fat-free milk
Egg substitute equivalent to 6 eggs
2 slices fat-free or low-fat American cheese, diced (2 ounces)
1/4 cup grated Parmesan cheese
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 tablespoons finely snipped green onion (green part only) - optional

Preheat oven to 350°F. Lightly spray a 13 x 9 x 2-inch baking pan with vegetable oil spray. Heat a medium skillet over medium-high heat. Sauté sausage for 3 to 4 minutes, or until browned, turning occasionally. Wipe skillet with a paper towel. Add maple syrup and cook for one minute, stirring to coat sausage. 

Arrange in a single layer in baking pan, then top with hash browns. In a medium bowl, whisk together remaining ingredients except green onion. Pour over hash browns. 

Bake for one hour, or until center is set. Sprinkle with green onion and let cool for at least 10 minutes before cutting into squares. 

If you prepare this casserole ahead of time, cover it with plastic and refrigerate. Put the cold casserole in a cold oven, set the thermostat to 350°F, and bake for 1 hour 10 minutes to 1 hour 15 minutes. Proceed as above.

LOW-FAT EASY BREAKFAST PARFAIT (HIGH FIBER)      Back to Top

1-1/3 cups unsweetened applesauce
1 cup (about 6 ounces) pitted prunes
1-1/2 cups natural wheat and barley cereal
1 pint plain nonfat yogurt
4 pitted prunes, for garnish

Combine applesauce and 1 cup of prunes. For each serving, in a 9 to 10 ounce stemmed goblet, layer 1/4 cup cereal, 1/4 cup yogurt, 1/2 cup applesauce prune mixture and another 1/4 cup yogurt. Top with 2 Tablespoons cereal and garnish with a prune. Serve immediately, or refrigerate up to 4 hours before serving. 

Makes 4 servings.

MAKE-AHEAD HAM AND EGGS      Back to Top

16 slices bread, crusts removed
16 slices Swiss cheese
16 slices ham
16 slices American cheese
8 eggs
1/2 teaspoon dry mustard
1/2 teaspoon onion salt
3 cup milk
2 cup corn flakes
1/4 cup melted butter

Grease a 13 x 9-inch baking pan. Blend eggs, milk, onion salt, and mustard. Place 8 slices of bread into the bottom of the pan. Then 8 slices of the Swiss cheese, then 8 slices of ham, then American cheese. Repeat the layers again. Pour egg mixture over all of it. Cover with foil and keep over night in the refrigerator. Next day, sprinkle the corn flakes and drizzle the butter over it. Bake at 350°F for 1 hour.

Variation: Omit the corn flakes and butter but add seasoned bread cubes. Add mushrooms to it and vegetables slightly sautéed before adding.

MORE THAN YOU EVER WANTED TO KNOW ABOUT HASHBROWNS      Back to Top

Potatoes
Butter/margarine, oil

After years of experimenting (read: Whoops!), I think I can safely give you an idea on how to come up with *good* Hash Browns.

I'm going to start with raw potatoes. They make the best Hash Browns. Diners and real "cook-it-on-site" restaurants do it this way. Peel and prep the spuds however you like for the final product - Hash Browns will be diced, Home Fries can be sliced as thin as potato chips. Grated ones I have seen with many names, but the most common was Latkes. (The names are not really important, pick the *type* you like. The name can vary from cook to cook.)

Next for the real diner type spud, parboil them THE NIGHT BEFORE! They should be dropped into rapidly boiling water, then returned to a boil. By the time the water has gotten back to a "rolling" boil, they should be done. Stir 'em a couple times and test one or two. The "crunch" of fresh spuds should be all gone, but they can't be mushy. Then, drain them completely and run COLD water over them until they are no longer warm. If you fail to do this, the internal heat of the spuds will continue to cook them. You want to do that yourself, in the skillet.

NOTE: If using grated or very thinly sliced potatoes, drain and rinse before the water returns to a full boil. These cook *very* quickly.

Now, after you've cooled everything down under the faucet, drain, and store in a sealed container in the fridge. Refrigerate overnight.

Next morning, pull out the amount of spuds you'll need, about 1 medium potato per person. (Or 1 large handful) Then, pre-heat a skillet or griddle until a drop of water "dances". Add your butter/margarine/oil. The amount is up to you and the quantity you're cooking. You will need enough to lightly coat all the spuds. Keep your heat around a "medium" temp. Remember, grills in diners are at a constant temp all day long. You need even heat for best results. Do not use a "Shedd-Spread" type whipped butter substitute. They don't fry well.

Type of pan? Use heavy cast-iron or aluminum. You are going to be dropping cold spuds into hot oil and thin pans will cool off rapidly, requiring extra cooking time to re-heat the pan.

Drop the spuds into the oil and flip constantly until all of them are coated with b/m/o. Press down to ensure even heating and place a flat pot lid over the potatoes until they are ready to turn the first time. Brown to your desired preference. Turn once and when browned on the other side, use your spatula to break them loose from the pan and slide onto a serving plate. Enjoy.

(If using frozen spuds, such as Ore-Ida, thaw them first. They are already partially cooked and will give you "crisp on the outside, mush on the inside" if used frozen rock-solid)

MORNING APPLESAUCE LOAF      Back to Top

1 cup shortening
1-1/2 cup brown sugar, firmly packed
4 eggs
2-1/2 cup all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons salt
2 teaspoons cinnamon
3/4 teaspoon cloves
3/4 teaspoon nutmeg
2 cups canned applesauce, sweetened
1-1/2 cups oats, uncooked (quick or old-fashioned)
1 cup raisins
1 cup pitted dates, cut in small pieces
1 cup coarsely chopped nuts

Preheat oven to 275°F. Beat shortening and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Sift together 2 cups of the flour, baking powder, soda, salt and spices. Add alternately with applesauce to creamed mixture; blend well. Stir in oats. Combine remaining 1/2 cup flour with raisins, dates, and nuts; stir to coat fruits and nuts evenly with flour. Stir into batter. Pour into 2 greased and waxed paper-lined 8-1/2 x 4-1/2 x 2-1/2-inch loaf pans. Set a pan of hot water in the bottom of oven before adding loaves. Bake loaves for 2 hours. Loosen edges; cool on wire rack about 10 minutes. Remove from pans; cool thoroughly. Wrap cooled bread in plastic and store one day before slicing. 

Yield: 2 loaves

MUSHROOM AND ASPARAGUS STRATA      Back to Top

In a large skillet heat oil. Add mushrooms, garlic, salt, and pepper.

NEWFOUNDLAND FRENCH TOAST      Back to Top

1 egg
2 Tablespoons molasses
1 cup milk
8 slices dry bread
1/4 teaspoon salt

Preheat a griddle or large, heavy skillet. Combine the egg, milk, salt and molasses in a shallow dish.

Dip the bread slices into the mixture, coating both sides. Pan fry the bread slices in butter until golden brown on both sides. Serve hot with butter and maple syrup. 

Yields 4 Servings

NO-FAIL FLUFFY OMELET      Back to Top

3 eggs
2 tablespoons warm water
1 tablespoon butter or margarine
Your favorite fillings

In a small bowl, mix together eggs and water. In a medium nonstick skillet, heat butter or margarine over medium-high heat. Pour in the egg mixture and, using a spatula, push the cooked egg from the edge into the center, tilting the pan so the uncooked egg fills in around the edge. While the top is still a little moist, sprinkle on the fillings. When eggs are set, fold omelet in half and slide it onto a serving plate. Serve immediately.

FILLINGS:

Bacon, ham, sausage, cheese, bell peppers, mushrooms, tomatoes, onions

NEW FILLING IDEAS:

Chinese leftovers, such as broccoli in garlic sauce

Already cooked vegetables, such as broccoli, peas, or corn

Scalloped potatoes---and top omelet with ketchup

Any leftover meat, such as steak, chicken, or pork, meat loaf, or meatballs, all sliced or crumbled into bite-size pieces

Chunky applesauce and cheddar cheese

Smoked salmon, green onions, and cream cheese

Crushed butter crackers or pretzels

Brie cheese, avocado, and alfalfa sprouts

Canned shrimp or canned crabmeat

Spicy black beans, rice, and salsa

OATMEAL BREAKFAST COOKIES      Back to Top

3/4 cup all-purpose flour, unsifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup no-sugar added apricot jam
3 tablespoons olive oil
2 tablespoons honey
2 large egg whites
1-1/2 cups rolled oats
3/4 cup wheat germ
1/4 cup walnuts or pecans, chopped, optional

Preheat oven to 350°F. Line 2 baking sheets with aluminum foil. Sift together the flour, baking soda, and salt.

In a large bowl, stir together the jam, oil, honey, and egg whites until well combined. Stir in the flour mixture, oats, wheat germ, and walnuts, if desired. Drop the dough by heaping Tablespoons on the baking sheet, spacing the mounds 1-inch apart. Bake for 17 minutes or until the cookies are set and browned. Let cool for 1 to 2 minutes, then transfer to wire racks to cool completely. The cookies can be frozen or stored in the refrigerator for up to 3 days.

OATMEAL SOUFFLÉ      Back to Top

1 cup milk
2 tablespoons butter
3/4 cup quick-cooking oatmeal
1/3 cup cream cheese (low fat)
1/4 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3 eggs, separated
1/2 cup raisins
1/2 cup chopped walnuts

Preheat oven to 325°F. Butter and sugar a 1-1/2 quart soufflé dish or casserole.

Put milk and butter into a small saucepan and heat until barely boiling. Slowly add the oatmeal, stirring constantly. Cook the oatmeal until thick, stirring often. Remove from heat and add cream cheese, salt, sugar, nutmeg, and cinnamon. Stir briskly to blend and smooth the mixture. Beat the 3 yolks slightly and slowly add them to the oatmeal, stirring constantly. Stir in raisins and walnuts. Beat the egg whites until stiff. Gently stir and fold the whites into the oatmeal mixture. Don't over-fold. Spoon mixture into soufflé dish. Bake 35 to 40 minutes or until the soufflé is set. Serve warm with milk. 

Makes 4 Servings

OMELET      Back to Top

Beaten eggs cooked in a pan and rolled or folded. The ancient Romans supposedly made the first omelet and, because it was sweetened with honey, they called it ovemele (eggs and honey). Some insist this was the origin of the word omelet. Others maintain the word was derived from amelette (French) Meaning blade, describing the long flat shape of an omelet.

Whatever its origin, an omelet can hold or be topped with any food from caviar to leftover meatloaf. The list of filling and topping possibilities is endless, limited only by your imagination and the contents of your refrigerator

Omelets take different forms depending on how you cook them. Quick and easy (about a minute or two) on top of the range gives you the French or plain omelet. (Using the microwave adds the convenience of no-stir cooking.) Separately beat the egg yolks and whites and finish the omelet in an oven and you have a puffy or soufflé omelet.

Although you may have heard that omelets requite special pans and Cordon Bleu skills, it just isn't so. Omelets are easy to make.

Omelets cook so quickly that the filling should be selected and prepared before starting the eggs. ~see Frittata, Omelet Fillings

BASIC FRENCH (PLAIN) OMELET      Back to Top

1 serving

Multiply the recipe by as many servings as you need and use 1/2 cup of the egg mixture for each omelet. For a sweet dissert omelet, substitute a pinch of sugar for the salt and pepper.

2 eggs
2 tablespoons water
1/8 teaspoon salt
Dash pepper
1 teaspoon butter

Beat together eggs, water, salt and pepper until blended. In 7- to 10-inch omelet pan or skillet over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. (Mixture should set immediately at edges.) With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, fill, if desired. With pancake turner, fold omelet in half or roll. Invert onto plate with a quick flip of the wrist or slide from pan onto plate.

BASIC FRENCH (PLAIN) MICROWAVE OMELET     Back to Top

1 serving

The secret of a tender, easily rolled microwave French omelet is a tight-fitting cover. No stirring is needed since trapped steam helps to cook the omelet evenly.

1 teaspoon butter
2 eggs
2 tablespoons water
1/8 teaspoon salt
Dash pepper

In a 9-inch pie plate, cook butter on full power until melted, about 45 seconds. Spread to coat bottom of plate. Beat together remaining ingredients until blended. Pour into plate. Cover tightly with plastic wrap. Cook on full power about 2 to 3 minutes, rotating 1/4 turn each 30 seconds. Do not stir. When top is thickened and no visible liquid egg remains, fill, if desired. With pancake turner, fold omelet in half or roll and slide from pie plate onto serving plate.

Note: All microwave cooking times are based on a full power output of about 600 to 700 watts. For a lower wattage oven, allow more time.

BASIC PUFFY (SOUFFLÉ) OMELET     Back to Top

2 servings

To preserve the puff, fold the soufflé omelet over its filling or serve it open-faced with the filling on top as soon as you remove it from the oven. Substitute a pinch of sugar for the salt if you filling is sweet.

4 eggs, separated
1/4 cup water
1/2 teaspoon cream of tartar or lemon juice
1/4 teaspoon salt
1 teaspoon butter

In large mixing bowl, beat egg whites with water and cream of tartar at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. In small mixing bowl, beat egg yolks with salt at high speed until thick and lemon-colored. Gently, but thoroughly, fold yolks into whites.

In 10-inch omelet pan or skillet with ovenproof handle* over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture and gently smooth surface. Reduce heat to medium. Cook until puffed and lightly browned on bottom, about 5 minutes. (Lift omelet at edge to judge color.) Bake in preheated 350ºF. Oven until knife inserted halfway between center and outer edge comes out clean, about 10 to 12 minutes. Loosen omelet edges with spatula.

To Serve Folded: With sharp knife, cut upper surface down center of omelet but DO NOT cut through to bottom of omelet. Fill, if desired. Tip skillet. With pancake turner, fold omelet in half and invert onto warmed plate or platter with a quick flip of the wrist.

To Serve Open-Faced: Invert pan over warmed plate or platter, or slide omelet from pan onto plate. Spoon or sprinkle filling, if desired, over top.

Cut in half or into wedges. Serve immediately.

*To make handle ovenproof, wrap completely with aluminum foil.

OMELET PIQUANT     Back to Top

1/2 cup chopped sweet red and/or green pepper
1/2 cup water, divided
1 can (8.5 ounces) cream-style corn
1 can (4 ounces) chopped green chilies
2 tablespoons finely chopped green onion with tops
3/4 teaspoon garlic powder
6 eggs
1 tablespoon butter or cooking oil OR cooking spray
3/4 cup prepared taco sauce
Fresh cilantro leaves, optional

In small saucepan, combine pepper and 2 tablespoons of the water. Cover and cook over medium heat, stirring occasionally, until pepper is tender, about 4 to 5 minutes. Add corn, chilies, onion and garlic powder. Cook, stirring occasionally, until heated through. Keep warm.

In small bowl, beat together eggs and remaining water until blended. For each omelet, heat 1 teaspoon of the butter in 7- to 10-inch omelet pan over medium-high heat until just hot enough to sizzle a drop of water. Pour in 1/2 cup of the egg mixture. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, spoon 1/2 cup of the reserved corn mixture across center of omelet. With pancake turner, fold sides of omelet over corn mixture. Slide from pan onto plate. Spoon on 1/4 cup of the taco sauce. Garnish with cilantro leaves, if desired. Repeat for remaining omelets. 

Makes 3 servings.

OMELET RANCHEROS     Back to Top

In small saucepan over low heat, stir together beans and 2 tablespoons of the salsa. Cook, stirring occasionally, until heated through. Keep warm while preparing omelet.

In small bowl, beat together eggs and water until blended. Evenly coat 7- to 10-inch omelet pan or skillet with cooking spray. Heat over medium-high heat until just hot enough to sizzle a drop of water. Pour in egg mixture. (Mixture should set immediately at edges.) With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. Cook until top is thickened and no visible liquid egg remains.

Spread hot bean mixture down center of omelet. Sprinkle with cheese. With pancake turner, fold sides of omelet over beans and cheese. Slide from pan onto plate. Spoon on remaining salsa. Garnish with lemon and lime wedges, if desired. 

Makes 1 serving.

OMELET WITH BALSAMICO VINEGAR     Back to Top

1 big onion
4 eggs
4 spoons of Parmigiano cheese
4 little spoons of Italian Balsamico Vinegar
2 to 3 spoons of olive oil
Salt
Pepper

Cut the onion in very thin and little slices and put it in an anti-stick pan where you have already heated the olive oil. While the onion gets a bit brown, mix the eggs with the Parmesan cheese, the balsamic vinegar, the salt and the pepper. Put the mix in the pan and cook it on both sides. Let it get cold, slice it and serve it as hors d'oeuvre with a little spoon of balsamic vinegar on it (if you like it). It can also be eaten hot but in this case it is better presented as a second course. 

Makes 4 servings.

ORANGE FRENCH TOAST     Back to Top

6 eggs
1/2 cup orange juice
1/4 cup skim or low-fat milk
1/3 cup sugar
1 tablespoon grated orange peel
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
8 slices day-old raisin bread
Butter
Powdered sugar, optional
Orange peel curls, optional
Bacon roses, optional
Orange slices, optional

In medium bowl, beat together eggs, juice, milk, sugar, peel, vanilla and nutmeg until well blended. Place bread in single layer in 13 x 9 x 2-inch pan. Pour egg mixture over bread. Let soak, turning once, until liquid is absorbed, about 5 minutes. Place bread slices in single layer on buttered baking sheets.

Bake in preheated 375°F oven 12 to 15 minutes. Turn slices. Continue baking until browned, about 10 to 12 minutes. Dust with powdered sugar and top with orange curls, bacon roses and orange slices, if desired. 

Makes 4 servings

OVEN FRENCH TOAST WITH MADRAS SAUCE     Back to Top

1 cup milk
4 large eggs
1/3 cup sugar
1/2 teaspoon ground cinnamon
1 tablespoon grated orange rind
1 loaf French or Italian bread, cut into diagonal 1-inch thick slices
2 tablespoons butter or margarine, melted
16-ounce can whole cranberry sauce
1/4 cup orange juice
1/4 cup vodka

Preheat oven to 400°F. Grease a 9 x 13 x 2-inch baking pan. Beat milk, eggs, sugar, cinnamon and orange rind in large bowl until blended. Dip each piece of bread into egg mixture about 15 seconds. Arrange slices in overlapping rows in prepared pan. Pour leftover egg mixture over bread. Drizzle with butter. Bake 30 minutes or until lightly browned.

In medium saucepan over low heat, stir cranberry sauce and orange juice until heated through. Remove from heat. Stir in vodka. Serve sauce over toast.

OVERNIGHT CARAMEL STRATA     Back to Top

1 cup brown sugar packed
1 stick butter
2 tablespoons light corn syrup
16 slices challah trimmed of crusts.
1-1/2 cups whole milk
6 large eggs
1 teaspoon vanilla
1/4 teaspoon salt

Combine sugar butter and corn syrup in heavy saucepan. Bring to a boil and dissolve sugar. Pour into a 13 x 9 x 2-inch pyrex dish and tilt to coat the bottom. Arrange 6 or more bread slices in a single layer atop caramel. Cover with remaining bread slices, trimming to fit. Whisk eggs, milk, vanilla and salt and pour over the bread. Cover and chill overnight.

Preheat oven to 350°F. Bake strata uncovered for approx. 40 minutes till well puffed and golden. Let stand 5 minutes. Cut into portions and serve upside down so that the caramel is on the top. Garnish with fruit. 

Serving Size: 8

Serve with fresh strawberries, kiwi, pineapple.

OVERNIGHT FRENCH TOAST and CINNAMON SYRUP     Back to Top

PANCAKES     Back to Top

1 cup flour
1/3 cup dry milk
1-1/4 cup water
1/2 teaspoon salt
1-1/2 teaspoon baking powder
3 tablespoons oil

Heat up lightly greased skillet. Pour in about 1/4 cup of batter for each pancake. Brown on both sides.

PANCAKES 2     Back to Top

Don't flip your pancakes more than once. Repeated cooking on both sides toughens them rather than browning them. It be sure the pancake is brown on the first side, and ready to flip, wait until the top is bubbly, then flip it. If you want "darker" pancakes, wait a few extra seconds before flipping.

PERFECT PANCAKES

My mother's trick to golden brown pancakes was to let them bubble and wait for the bubbles to start to pop. When a few had popped, she would flip them and they would be perfect!

PANCAKE TIP

Just to add an additional tip for determining the doneness of pancakes - when the little bubbles on the top of the pancake pop, the pancake is ready to turn over. If you're unsure whether your griddle is hot enough, sprinkle a couple of drops of water on it. If the water bounces, the griddle is hot and ready.

PINEAPPLE UPSIDE-DOWN FRENCH TOAST     Back to Top

1/2 stick unsalted butter
1/2 cup packed dark brown sugar
3/4 cup crushed pineapple -- drained and packed
2 large eggs
1-1/2 cups milk
1/4 teaspoon salt
6 slices bread -- Challah, 3/4-inch thick

Preheat oven to 400°F. In a saucepan melt butter over moderate heat and stir in sugar and pineapple, stirring until sugar is dissolved. In a shallow bowl whisk together eggs, milk and salt. In a 9 x 13-inch baking dish spread pineapple mixture evenly over bottom. Dip bread slices into milk mixture in batches and arrange in one layer on top of pineapple mixture. Bake in the middle of oven 20 to 25 minutes, or until bread is golden. Cool in pan 1 minute and then serve.

POACHED EGGS     Back to Top

Eggs

Water, skim or low-fat milk, reduced-fat broth, tomato juice, wine or other liquid

In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water's surface, slip eggs, 1 by 1, into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired. Makes 1 serving per egg.

MICROWAVE POACHED EGGS     Back to Top

1/2 (2/3) cup water
2 (4) eggs

Pour water into 10-ounce custard cup or small, deep bowl (1-quart bowl or baking dish). Break and slip in eggs. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on full power about 1-1/2 to 2 (1-1/2 to 3) minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes. Pour off water to serve in custard cup, or lift out with slotted spoon.

Note: All microwave cooking times are based on a full power output of 600 to 700 Watts. For a lower wattage oven (500 to 600 Watts), allow more time.

Note: A wise choice for those watching their diets, pristine poached eggs prepared in water contain no added fat.

POLACENTAS     Back to Top

2 eggs
1/4 stick butter
2 Cups milk
1 Cup flour
1/2 Cup sugar

Mix well - heat large flat skillet over medium hot flame - spray - pour in 1/4 cup or so batter - swirl around to coat bottom of pan - cook briefly as with thin crepes - turn and cook additional few seconds - turn out - serve warm

Can be eaten with your fingers - no utensils and no syrup required.

BREAKFAST POTATO AND PEPPER SAUTÉ     Back to Top

6 Cups red skin potatoes, washed, unpeeled, and diced
2 Cups onions, diced
1-1/2 Cups green pepper, de-stemmed, deseeded, and diced
1-1/2 Cups red pepper, de-stemmed, deseeded, and diced
2 Tablespoons safflower oil
1-1/2 Tablespoons garlic, minced
1/4 Cup freshly chopped parsley
2 Tablespoons freshly chopped thyme
1/2 teaspoon salt
1/4 teaspoon pepper

In a large non-stick skillet, sauté the potatoes, onion, and both peppers in the safflower oil for 7 to 10 minutes. When the potatoes are tender and slightly browned, add the garlic, and sauté an additional two minutes. Add the remaining ingredients and sauté for two more minutes. Taste and adjust seasonings as needed. 

Serves 6 to 8.

PUMPKIN BREAKFAST STRATA     Back to Top

1/2 pound skinless pork sausage
1/2 cup chopped green onion
1/2 cup red bell pepper
8 cups 1-inch cubes Italian or French bread (about 3/4 loaf)
1 cup shredded Monterey jack cheese
3 eggs
12-ounce can (1-1/2 cups) evaporated milk, undiluted
1 cup solid pack pumpkin
1/2 teaspoon salt
black pepper
crushed dried sage leaves

Preheat oven to 350°F. Grease a 9-inch square baking dish. In a medium skillet, sauté sausage, breaking it up with a wooden spoon, onion and pepper until sausage no longer is pink, 5 to 7 minutes. Arrange half of bread in greased 9-inch square baking dish and top with half of cheese and half of sausage mixture. Repeat layers. In a medium bowl, beat eggs, evaporated milk, pumpkin, salt, pepper and sage. Pour over casserole and press top layer of bread into custard. Bake in preheated oven until set, 25 to 30 minutes. 

Makes 6 servings

QUICK MUFFINS     Back to Top

2/3 Cup Bisquick(r) or Pancake Mix
2 Tablespoons Sugar
1 Package Artificially Flavored Imitation Instant Oatmeal Stuff
1/2 Cup Milk
1/2 Teaspoon Vanilla

Use a fork to beat the egg with the milk and then stir in the dry ingredients. It is not necessary to get rid of all of the lumps. Use paper liners or grease muffin pan or spray with Pam(r). Fill each cup about 2/3 full and bake 18 minutes in 375°F oven, or until brown. 

Makes 6 large, 8 medium or 12 small muffins.

RAISIN-OATMEAL-BUTTERMILK PANCAKES     Back to Top

2 cups (500ml) quick cooking oats
2 cups (500ml) buttermilk
2 eggs, beaten
1/4 cup (60g) butter, softened
1/2 cup (125ml) raisins or other dried fruit
1/2 cup (125ml) flour
2 tablespoons sugar or brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cardamom (optional)

In a bowl, mix together the oatmeal and buttermilk, cover with plastic and refrigerate overnight.

The next morning, add the eggs, butter and raisins. Mix well.

Sift the following ingredients into the oatmeal egg mixture: flour, sugar, baking powder, baking soda, cinnamon, optional cardamom and salt. Combine with a few quick stokes. Do not over mix.

Allow batter to sit 20 minutes before cooking.

Heat the pan or griddle. Test for readiness by dropping a few droplets of water on the pan. If the droplets bounce and sputter the pan is the proper temperature. If the water disappears it is to hot.

Pour 1/4 cup batter on hot griddle for each cake. If batter is too thick, add buttermilk, 1 tablespoon at a time until desired consistency.

When the top of the pancake is covered with air bubbles, gently check the bottom of the pancake with a spatula. If it is golden brown then turn the pancake and cook the other side. When cooked add to a warmed plate and stack with butter.

Serve with maple syrup or a sprinkle of confectioners sugar and nutmeg.

RICOTTA BRUNCH STRUDEL, DIABETIC, LOW-FAT     Back to Top

1 cup fat-free or low-fat ricotta cheese
1/4 cup freshly shredded Parmesan cheese
1/4 cup snipped fresh dill or 1 teaspoon dried
1 ounce chopped lean ham
1 (2-ounce) jar diced pimento, drained
2 Tablespoon thinly sliced green onion
1 slightly beaten egg white
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound asparagus or 1/2 of a 10 ounce pkg. frozen cut asparagus
10 sheets frozen phyllo dough, thawed
butter flavor nonstick spray
1/4 cup fine dry bread crumbs

Combine ricotta cheese, Parmesan cheese, dill, ham, pimiento, green onion, egg white, salt and pepper in a large bowl; set aside. Snap off and save bases of asparagus stalks for vegetable stock. Cut stalks into 1/2 inch pieces. 

Cook, covered, in a small amount of boiling water for 4 to 5 minutes or until crisp tender (don't overcook). Drain. Cool under cold water. Stir into ricotta mixture. Place one sheet of phyllo on a dry towel (covered with plastic wrap to prevent drying out.) Spray with nonstick spray. Place another sheet of phyllo on top. spray again. 

Sprinkle with one-fourth of the bread crumbs. Repeat with remaining sheets and remaining bread crumbs. Spray last layer with nonstick spray. Spoon cheese mixture lengthwise onto half of the top layer of phyllo, leaving about a 1-1/2 inch border on all sides. Fold in the short sides over filling. Starting from the longest side, roll up layers jelly roll-style. 

Spray a large baking sheet with non-stick spray. Place strudel, seam side down, on sheet. Spray top with nonstick spray. Using a sharp knife, score into 12 slices, cutting thought the top layer only. Sprinkle with additional bread crumbs, if desired. 

Bake in a 375°F oven for 30 minutes or until light brown. Let stand for 10 minutes before serving. To serve, cut into sliced. 

Makes 6 servings.

SAUSAGE GRAVY AND BISCUITS     Back to Top

1 pound good quality bulk sausage (Bob Evans' if possible)
1/4 cup finely minced onion (optional)
6 tablespoons flour
1 quart milk
salt
pepper
Tabasco (optional)

I have found that when hot milk is added the flour begins to thicken the gravy much sooner and it will tend to lump if you are not quick to stir it. With cold milk the flour has time to dissolve into the milk and be evenly distributed before it starts to thicken and you have time to get it well mixed. I never get lumps this way.) Continue cooking gravy over medium-high heat until it starts to thicken. Reduce heat to low and continue cooking, stirring frequently, until gravy is very thick. Serve over biscuits. 

I find this recipe makes enough to go with 6 biscuits. So I guess that's 3 to6 servings.

BISCUITS     Back to Top

4 cups White Lily self-rising flour (a soft white flour)
1/2 cup lard
1-3/4 to 2 cup buttermilk
bacon grease

Cut lard into flour. Stir in buttermilk, being careful not to overmix. The dough should be fairly wet and sticky. Sprinkle extra flour over the dough in the bowl to keep dough from sticking to your hands. Form rough lumpy biscuits with your hands. Grab a lump of dough - about the size of a lemon? - and quickly pat it into a rough biscuit about 3 inches in diameter and about 1/2 to 3/4 inches thick by bouncing it back and forth lightly between your hands. Do not handle dough any longer than absolutely necessary. Repeat, sprinkling more flour over dough as necessary. You will get 12 largish biscuits from this recipe if you do it right. Place biscuits side by side on baking sheet - they should be touching. They should fill up a jelly roll pan. Bake at 450°F for 15 to 20 minutes or until golden brown.

If you want a real death-defying breakfast do what I often do. Split a biscuit in half and toast. Spread with butter. Put the halves side by side on plate and top with a fried egg (sunnyside up or over easy). Top the whole thing with sausage gravy. Eat hearty!

SAUSAGE AND GREEN CHILI STRATA     Back to Top

1 pound pork sausage, browned and drained
6 slices white bread, cubed
1 cup green chilies, diced
3 cups grated cheddar cheese (or use half cheddar and half Monterey jack)
4 eggs
2 cups milk
3/4 teaspoon salt
3/4 teaspoon chili powder
3/4 teaspoon pepper

Oil a 9 x 13-inch pan and layer in it half the bread, chilies, and cheese. Put all the sausage on top of cheese. Layer on top of sausage the remaining bread, chilies and cheese. Mix together and pour over all the eggs, milk, chili powder, salt and pepper. Chill overnight in refrigerator. Bake at 350°F for 30 minutes or until puffed and browned.

SALMON OMELET     Back to Top

Beat the eggs, cream or fromage frais and tarragon. Season lightly.

Melt the butter in an omelets pan. Pour in the eggs and cook over a moderate heat until the base is set. While the base is setting, preheat a moderate grill.

Arrange the canned salmon over the soft top of the omelets. Place the pan under the grill until omelets is set. Loosen the omelets in the pan and carefully fold in half. Slide the omelets onto a serving plate.

SAUSAGE SPINACH SCRAMBLE     Back to Top

1/2 pound (225g) Mild Italian Sausages
1 small Onion, chopped
1 clove Garlic, minced
2 Cups (500ml) Chopped Spinach
4 leaves Basil
3 Eggs or Egg Substitute, beaten
1 Tomato, wedged for garnish
3 Tablespoons Grated Parmesan Cheese

Remove the casings from the sausages and crumble the meat into a skillet.

Brown the meat over medium heat until nearly done. Drain off the grease (not to worry. there will be enough in the pan for sautéing the onions). Add the chopped onion and garlic to the skillet and sauté until tender. Stir in the spinach and cook, stirring, until the spinach is wilted (about 1 minute).

Reduce the heat to low and pour the beaten eggs over the spinach and sausage mixture. Cook, stirring the eggs, until the eggs are set. Spoon the scramble mixture onto warmed serving plates, garnish with tomato wedges. Sprinkle with a little Parmesan cheese and enjoy.

SAVORY SCRAMBLED EGGS     Back to Top

4 eggs
1 (3-ounce) package cream cheese
salt and pepper
paprika
toast points

Beat eggs with a wire whisk, add salt and pepper. Cut cream cheese in cubes, add to eggs. Pour into a hot buttered pan and cook moving eggs around pan until cooked and cream cheese is melted. Serve over toast points and sprinkle paprika over eggs. Can use flavored cream cheeses such as chive, garlic and onion.

SAWMILL GRAVY     Back to Top

4 (1-1/2 ounces each) hot sausage patties (I like Jimmy Dean-choose the spicy in the gold package for a kick)
3 TABLESPOONS all purpose flour
1-1/2 cups milk
1/8 teaspoon salt
1/8 teaspoon pepper

In a saucepan, fry sausage patties, drain and keep warm. Pour off all but two tablespoons grease. Blend in flour and brown, stirring constantly. Gradually add milk, mixing well. Bring to a boil, reduce heat and simmer.

Crumble sausage patties and add to gravy along with salt and pepper. Simmer two minutes. Serve over hot open-faced biscuits. 

Makes 4 servings.

SCRAMBLE-IN-A-POCKET WW     Back to Top

1/2 teaspoon Olive oil
1/2 cup Mushrooms, sliced
1/4 cup Onion, red, diced
1/4 cup Bell pepper, red, diced
1/4 cup Egg substitute
1 tablespoon Cream cheese, light, softened
1 Pita (1 ounce)

In small skillet heat oil; add mushrooms, onion and pepper and cook over medium-high heat, stirring frequently, until pepper is tender-crisp, about 1 minutes. Add egg substitute and cream cheese and cook, stirring constantly, until egg substitute is set, about 2 minutes. Using a sharp knife, cut 1/4 of the way around edge of pita; open to form pocket. Fill pocket with egg substitute mixture.

Weight Watcher Exchanges: 1/2 Fat, 1 Protein, 2 Vegetables, 1 Bread, 35 Optional Calories.

Nutritional Analysis per serving: 190 calories, 11 g. protein, 5 g. fat, 26 g. carbohydrate, 58 mg. calcium, 344 mg. sodium, 7 mg. cholesterol, 2 g. dietary fiber. Calories from fat: 22.5%

SCRAMBLED EGG CASSEROLE     Back to Top

1 cup cubed ham or Canadian bacon
1/4 cup chopped green onions
3 Tablespoons melted butter
1 dozen eggs, beaten
4 ounce can sliced mushrooms, drained

CHEESE SAUCE     Back to Top
1/4 cup melted butter
2-1/4 cups soft bread crumbs
1/8 teaspoon paprika

Sauté ham and green onion in 3 Tablespoons butter in a large skillet until onion is tender. Add eggs and cook over medium-high heat, stirring to form large soft curds. When eggs are set, stir in mushrooms and cheese sauce. Spoon egg mixture into a greased 13 x 9 x 2-inch baking dish. Combine 1/4 cup melted butter and bread crumbs, mixing well, spread evenly over eggs. Sprinkle with paprika. Cover and chill overnight. Uncover and bake at 350°F for 30 minutes or until heated thoroughly. 

Yield: 12 to 15 servings.

CHEESE SAUCE     Back to Top

2 Tablespoons butter
2-1/2 Tablespoons flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup American or cheddar cheese

Melt butter in heavy saucepan over low heat, blend in flour, cook for 1 minute. Gradually add milk, cook over medium heat, stirring constantly, until thickened. Add salt, pepper, and cheese, stirring until cheese melts and mixture is smooth. 

Yield: 2-1/2 cups.

SCRAMBLED EGGS WITH CALENDULA PETALS     Back to Top

8 eggs
6 tablespoons milk
pinch nutmeg
salt and pepper
2 tablespoons butter
petals only from five calendula flowers, rinsed and chopped
4 slices English muffins, buttered
grated cheese

Beat the eggs with the milk and seasonings. Melt butter in a skillet and scramble the eggs. Stir in the chopped petals. Mound eggs on top of buttered muffin halves and sprinkle with grated cheese. Serve immediately.

SCRAMBLED EGGS WITH CREAM CHEESE     Back to Top

butter
4 eggs
4 ounces cream cheese
salt
pepper

Melt the butter in a pan over medium-low heat. In a bowl, mix the eggs together. Once the butter is hot, pour the eggs into the pan. Stir frequently until the eggs are mostly cooked. Add the cream cheese in pieces (to help it melt more quickly) and continue to stir. The dish is ready once the eggs have set and the cream cheese is melted. Serve immediately.

I have seen scrambled eggs prepared in a double boiler, which I'm sure would work equally well with this dish. In this case, I believe you can omit the butter.

SCRAMBLED EGGS     Back to Top

2 eggs
2 tablespoons skim or low-fat milk
Salt and pepper to taste, optional
1 teaspoon butter, cooking oil OR cooking spray

In small bowl, beat together eggs and milk with salt and pepper, if desired, until blended. In 7- to 8-inch omelet pan or skillet over medium heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly. 

Makes 1 to 2 servings.

MICROWAVED SCRAMBLED EGGS     Back to Top

 In 10-ounce custard cup, beat together eggs and milk with salt and pepper, if desired, until blended, omit or add butter, as desired. Cook on full power, stirring once or twice, until almost set, about 1 to 1-1/2 minutes. Stir. If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute.

Note: All microwave cooking times are based on a full power output of 600 to 700 Watts. For a lower wattage oven (500 to 600 Watts), allow more time.

SINFUL FRENCH TOAST     Back to Top

1 Challah or egg bread
3 Eggs
1 cup Heavy cream
1 teaspoon Vanilla
3 Tablespoons Triple sec
Cinnamon
Preserves; or butter and syrup

Mix eggs, cream, vanilla, and Triple Sec together in large bowl and beat with a fork until blended well. Melt butter on griddle or pan on medium high heat. Place slice (thick or thin) in egg mixture and coat completely on each side and then place on griddle or pan. Sprinkle tops with cinnamon and fry each side until golden. Serve with butter and syrup or preserves or fresh fruit or fruit compote or cinnamon/sugar mix. This can be made with white bread also, but the egg bread really makes it out of this world. 

Yield: 6 Servings

SKILLET BREAKFAST     Back to Top

1 (26-ounce) pkg. frozen shredded hash browns
1/4 cup oil
1 large green pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
3 cups cubed fully cooked ham
6 eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded cheddar cheese

In a large skillet, fry potatoes in oil for 10 minutes. Add green pepper, onions and garlic; continue to cook for 25 minutes or until potatoes are browned and vegetables are cooked. Stir in ham; heat through. Cover and remove from heat. In another greased skillet, combine eggs, salt and pepper. Cook and stir gently until eggs are set. Stir into potato mixture. Top with cheese; cover 3 to 5 minutes or until cheese is melted. 

Yield 6 to 8 servings.

SPANISH OMELET     Back to Top

2 tablespoons Vegetable Oil
2 large Russet or Idaho potatoes, peeled and finely chopped
1 medium yellow onion, chopped
3/4 teaspoon Salt
1/4 teaspoon dried red pepper flakes
6 large eggs, lightly beaten
1/3 cup Milk
1/2 teaspoon Salt
1/8 teaspoon pepper

In a large ovenproof skillet, heat the oil. Add the potatoes and onions, salt and red pepper flakes, and cook, covered over medium heat, stirring occasionally until the potatoes are tender. In a large bowl, add the eggs, milk, salt. Combine the eggs, milk, the 1/2 teaspoon salt and pepper. Pour the mixture over the potatoes in the skillet. Reduce the heat, cover and cook over low heat for about 8 to 10mminutes or until the eggs are nearly set. Uncover the skillet and place under the broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until the top is set. Serve immediately.

SPICY BACON and TOMATO BRUNCH     Back to Top

1 teaspoon ginger
1 large onion
4 cloves garlic
1 tin plum tomatoes
6 rashers of bacon
salt
pepper

Finely chop the onion and garlic and fry in a saucepan with ginger until soft (not brown). Cut the bacon into small strips and add to saucepan. When bacon is cooked, open tin and cut tomatoes into small pieces, add tomatoes and juice to saucepan with salt and pepper.

SPRINGTIME EGG SKILLET     Back to Top

1 Tablespoon oil
2 cups frozen shredded hash brown potatoes
6 eggs, beaten
1 package (2.1 ounce) Ready-To-Serve Bacon, cut into 1/2-inch pieces
1/3 cup sliced green onions
Salt and pepper to taste
1/3 cup KRAFT Shredded Sharp Cheddar Cheese
Chopped tomatoes

HEAT oil in medium nonstick skillet on medium-high heat. Add potatoes, cook 8 to 10 minutes or until potatoes are brown, stirring, occasionally. Spread potato to evenly cover surface of skillet. MIX eggs; bacon, onions, salt and pepper in small bowl. Pour egg mixture evenly over potatoes. Reduce heat to medium-low; cover. Cook 10 minutes or until eggs are set. Remove from heat. Sprinkle with cheese. Garnish with chopped tomatoes and additional onions, if desired Cut into wedges.