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Category: Breakfasts

Spinach and Provolone Frittata

Spinach and Provolone Frittata

8 large eggs

1/2 tsp. salt

1/4 tsp. black pepper

Pinch nutmeg

1 T. extra-virgin olive oil

2 cloves garlic, finely minced

8 C. fresh baby spinach

1/4 lb provolone cheese, cut into 1/4-inch (6-mm) pieces

 

Preheat the broiler. Whisk together the eggs, salt, pepper and nutmeg; set aside. Heat oil in a 10-inch (25-cm) cast-iron or ovenproof nonstick skillet over medium-high heat. Add the garlic and cook, stirring, for 15 to 30 seconds, or until softened. Working in batches, add the spinach, tossing constantly and adding more spinach as it cooks down. The entire process should take 2 to 3 minutes. Spread the spinach in an even layer across the bottom of the pan. Lower the heat to medium and pour the egg mixture over the spinach; cook for 5 to 6 minutes, or until the egg is almost set. Sprinkle the cheese over the top and cook under the broiler for 1 to 2 minutes, or until the cheese is melted and the egg is fully set.

 

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Breakfast Fruit Julius

Breakfast Fruit Julius

1 quart chamomile or rose hip tea

1 can (46-oz) pineapple juice

2 ripe bananas

2 cups yogurt

1 quart orange juice

juice of 4 limes

 

Make tea and strain. Combine tea with pineapple juice. Blend bananas and yogurt together till smooth then add tea/pineapple mix, orange juice and lime juice. Serve cold.

 

Cheddar Apple Melt

Cheddar Apple Melt

1 each whole-wheat English muffin , toasted

2 tsp. jam or chutney

4 each thin apple slices

2 slices reduced-fat Cheddar cheese

 

Top English muffin with jam (or chutney), apple and cheese. Toast in a toaster oven or under the broiler until the cheese is melted.

 

 

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Deep-Fried Chive Crêpes with Chevre, Scallions & Prosciutto

Deep-Fried Chive Crêpes with Chevre, Scallions & Prosciutto

Filling:

1/2 lb. fresh chevre (goat cheese)

1/3 C. heavy cream

3 oz prosciutto, minced

4 scallions, trimmed to include 1″ of green, minced

Freshly ground white pepper

2 tsp.  minced fresh chives

 

Crêpes:

3/4 C. unbleached flour

1/4 C. whole-wheat pastry flour

1 T. minced fresh chives

1/4 tsp.  freshly ground white pepper

1/4 tsp.  kosher salt

2 T. unsalted butter, melted

2 large eggs

1 large egg yolk

1 1/2 C. milk

 

20 chive crêpes (see above), cooked

2 large egg whites, beaten with 2 tsp.  water

1 C. very fine dry bread crumbs

2-4 C. vegetable oil for frying

Fresh edible flowers, herbs and/or watercress for garnish

 

To make crêpes: Combine both flours, chives, white pepper and salt in the bowl of a food processor fitted with the metal blade. Add melted butter, eggs and egg yolk; pulse twice. With motor running, slowly add milk. Scrape down the sides of the bowl and blend for 5 seconds more. Pour batter into a bowl, cover with plastic wrap and let stand in the refrigerator for several hours or overnight. Place butter in a nonstick or well-seasoned 6″ crêpe pan and set over high heat. When hot, add several T. of batter and quickly tilt the pan to coat the bottom. Reduce the heat to medium and cook until bottom is nicely browned, about 1 minute. (If you wish, you can lightly brown the other side at this point.) Turn out onto a tea towel; repeat until all batter is used. Add more butter to the pan only as necessary. In a large mixing bowl, thoroughly combine chevre, cream, prosciutto, scallions, garlic, pepper and chives. Set aside. Arrange crêpes, browned sides up, on a large work surface. Place a scant T. of filling in the center of each crepe. Moisten outer edges with some egg white mixture. Fold in sides over filling. Then fold up bottom and fold down top to make a tight package about 2-1/2 to 3 inches square. Place crêpes, seam sides down, on a large platter. Repeat until all packages are made.

Dip each package into egg white mixture, roll in bread crumbs and place on a cake rack to dry. (crêpes can be assembled 1/2 day ahead and kept, tightly wrapped in plastic, in the refrigerator. Bring to room temperature before frying.) Just before serving, pour oil into a wok or deep-fryer to a depth of 1-1/2 to 2 inches. Heat until hot enough to quickly brown a cube of bread. Fry crepe packages, a few at a time, turning until browned on all sides, about 3 minutes. Remove and drain well; keep warm. Serve with a garnish of flowers, herbs and watercress.

 

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Smoked Salmon and Cream Cheese Frittata

Smoked Salmon and Cream Cheese Frittata

6 large eggs

2 T. milk

1 T. chopped fresh dill

1 tsp. kosher salt

Freshly ground black pepper, to taste

2 T. chopped chives

2 oz. cream cheese, softened

2 oz. smoked salmon, chopped

2 tsp. extra-virgin olive oil

Serving suggestion: Crispy potatoes and mesclun salad

 

Position a rack in the center of the oven and preheat to 375 degrees F.  Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.  Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.  Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.

 

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Swiss Chard Tart

Swiss Chard Tart

2 lb. Swiss chard, washed and spun dry

4 T. extra-virgin olive oil

1 Spanish onion, thinly sliced

2 garlic cloves, thinly sliced

1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 C.

3 large eggs

Salt and freshly ground black pepper

1 C. freshly grated Parmigiano-Reggiano

1 C. bread crumbs

 

Preheat the oven to 350 degrees F. Bring 8 quarts water to a rolling boil and add 2 T. salt. Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside. In a 12-inch saucepan, heat 3 T. olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool. Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 T. of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine. Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 C. bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs. Bake until the top is golden brown, about 1 hour. Serve hot or room temperature.

 

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Swiss Cheese Scramble Casserole

Swiss Cheese Scramble Casserole

1 lb. Bacon

1 C. Bread Cubes

23/4 C. Milk

12 Eggs

Salt and Pepper to taste

1/4 C. butter

1 lb. Swiss Cheese, shredded

4 tsp. Melted butter

1 C. Dry Bread crumbs

 

Cook bacon over medium-high heat until evenly brown; drain, crumble, and set aside.  In a large bowl combine bread cubes and milk.  Drain after 5 minutes.  In a separate bowl beat together eggs, salt & pepper, and milk drained from crumbs.  In a large skillet, melt 1/4 cup butter over medium heat.  Add eggs and scramble until soft.  Do not fully cook.  Add soaked bread cubes and turn into greased 9×13” baking dish.  Sprinkle cheese on top of casserole.  In a small bowl stir together bread crumbs and melted butter.  Sprinkle this mixture over the cheese in the casserole dish and then top with the crumbled bacon.  Cover and refrigerate overnight. Preheat oven to 350 degrees and bake casserole for 40 minutes.

 

Winter Warmer

Winter Warmer

1 box powdered milk (8 qt. yield)
1 (16-oz) can Nestle Quik
1 (12-oz) jar of Coffee Mate
2 C. Sugar
6 level T. Cocoa

Put all  into a mixing bowl and mix thoroughly until completely blended. Store the mixture in a large, sealed container. When you’re ready to use, simply mix 1/3 cup of the dry mix with 2/3 cup hot water. Add your marshmallows, or whipped cream, and enjoy a cold weather warm-up.

 

Lemon Marmalade

Lemon Marmalade

lemon marm4 pounds lemons, scrubbed and cut into 8 wedges each

8 1/2 cups sugar (3 3/4 pounds)

1/4 cup fresh lemon juice

Ten 1/2-pint canning jars with lids, sterilized in boiling water

 

On Day 1, in a large nonreactive saucepan, cover half of the lemon wedges with 2 inches of water (about 8 cups) and let stand at room temperature overnight.   One Day 2, bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes. Pour the lemon wedges into a fine sieve set over a large heatproof bowl; let cool completely. Wrap the sieve and bowl with plastic and let drain overnight at room temperature; discard the lemon wedges.   Also on Day 2, seed the remaining lemon wedges and slice them very thinly crosswise. In a large nonreactive saucepan, cover the lemon slices with 2 inches of water (about 8 cups) and bring to a boil. Simmer over moderately high heat for 5 minutes, stirring occasionally. Drain the lemon slices in a fine strainer; discard the cooking liquid.   Return the lemon slices to the saucepan and cover with 1 inch of water (about 4 cups). Bring to a boil and simmer over moderate heat, stirring occasionally, until the lemons are very tender and the liquid is slightly reduced, about 40 minutes; let stand at room temperature overnight.   On Day 3, add the strained lemon-wedge liquid to the slices in the saucepan. Stir in the sugar and lemon juice and bring to a boil. Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature, about 3 minutes; the marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it. If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes.   Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes. Remove the jars with the tongs and let stand until the lids seal (they will look concave). Store the marmalade in a cool, dark place for up to 6 months.

Scrambled Egg Turnovers

Scrambled Egg Turnovers

eggover1 small zucchini, shredded

Salt and pepper

6 eggs

1/4 teaspoon dried oregano

2 tablespoons unsalted butter

2 ounce sheet puff pastry, thawed and halved lengthwise

1 1/2 cups shredded cheddar cheese

4 3/4-inch-thick tomato slices

 

Preheat the oven to 425 degrees. Place the zucchini in a bowl and season with salt; let stand for 5 minutes. Squeeze with paper towels to dry. In a medium bowl, beat together 5 eggs, the oregano and 1/2 teaspoon each salt and pepper. In a small bowl, beat together the remaining egg with 1 tablespoon water.   In a large nonstick skillet, melt the butter over medium heat. Pour in the oregano-egg mixture and scramble for 1 minute; transfer to a plate.   On a work surface, brush the edges of the puff pastry with some egg wash. Working with 1 piece at a time, arrange one-quarter of the scrambled eggs on one side of the pastry and top with one-quarter each of the zucchini and cheese, then 1 tomato slice. Fold over the pastry and press the edges to seal; transfer to a parchment-lined baking sheet and brush with more egg wash. Repeat with the remaining ingredients to make 3 more pastries.  Bake until the pastries are puffed and golden-brown, 20 to 25 minutes.

Sunrise Popovers

Sunrise Popovers

4 T. Vegetable Shortening

1 1/3 C. Unbleached Flour

1/2 tsp. Salt

2/3 C. Milk

2/3 C. Water

4 Eggs

1/2 C. Cheddar; Sharp, Shredded

 

Preheat the oven to 375 degrees F. Place eight 6oz custard cups on a large baking sheet. Spoon 1 1/2 tsp. of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, and then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard C. in the preheated oven for 3 to 5 minutes until the shortening melts and the custard C. are hot. Fill the custard C. 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot.

 

 

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Surprise-Inside French Toast

Surprise-Inside French Toast

6 (2 inch thick) slices French bread

1/4 C. ricotta cheese

1/4 C. cottage cheese — whipped

2 T. lowfat cream cheese

2 tsp. white sugar

2 tsp. vanilla extract

3 C. egg substitute

1/4 C. evaporated milk

Cut a pocket in each slice of bread. Open carefully

 

In a large bowl, combine the ricotta, cottage cheese and cream cheese. Add the sugar and flavoring extract and beat until smooth. Spread the mixture evenly into each bread pocket. Beat together the egg substitutes and milk. Dip the slices of bread in the egg mixture. Heat a nonstick pan over medium-high heat. Coat with cooking spray. Cook the toast on each side for about 3 to 4 minutes per side until golden brown.

 

 

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Salami Scrambles

Salami Scrambles

1 T. extra-virgin olive oil, 1 turn of the pan in a slow stream

1/4 to 1/3 lb. salami, deli sliced or whole mini, Genoa, dry or sopressata, chopped

1 clove garlic, chopped

2 to 3 scallions, chopped, 1/4 onion may be substituted

1 plum tomato or 1 vine tomato, seeded and chopped or 3 T. chopped sun-dried tomato — your preference or, depending on what you have on hand

8 large eggs

4 oz. your choice of: Boursin garlic and herb cheese, crumbled, alouette garlic and herb cheese (4 rounded spoonfuls), crumbled feta cheese, crumbled herb goat cheese – again, whatever your preference and whichever you have on hand

Salt and pepper

Chopped parsley leaves, for garnish

Chopped or torn basil leaves, for garnish, optional

 

Heat a medium nonstick skillet over medium to medium high heat. Add extra-virgin olive oil and salami. Cook salami until it renders some fat and starts to turn a deep burgundy color, 2 minutes. Add garlic and stir 30 seconds, then add scallions or onions and cook 1 or 2 more minutes. Add tomatoes and cook another minute. Scramble eggs with cheese, a little salt and a generous amount of pepper. Add eggs to pan and scramble it all up together. Serve scrambles with parsley and/or basil garnish.

 

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Pancakes with Orange Sauce

Pancakes with Orange Sauce

3/4 C. Whole Wheat Flour

1 1/2 tsp. Baking Powder

1 T. Honey

2 x stiffly beaten Egg Whites

1/2 C. All-purpose Flour

3/4 C. Skim Milk

1 tsp. Cooking oil

 

Pancake: Combine flours, baking powder, and 1/8 tsp. salt. Combine milk, honey and oil; add to dry ingredients. Stir just till moistened. Fold in egg whites. Spray a cold griddle with Pam. For each pancake, pour about 1/4 C. batter onto hot griddle. Cook till brown, turning when pancakes have bubbly surfaces. Serve with Orange Sauce.
Orange Sauce: Combine 2 T sugar and 1 T cornstarch. Stir in 3/4 c water and 2 T frozen orange juice concentrate. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in one 11-oz can mandarin orange sections, drained, and 1 T finely chopped walnuts. Keep warm.

 

Canadian Bacon Soufflé

Canadian Bacon Soufflé

3 T. Butter
3 T. Parmesan cheese, grated

6 Separated eggs
8oz. Room temp cream cheese
1 C. Grated cheddar cheese

1/2 C. Sour cream
3 T. Chopped pimento
1 T. Chopped chives

3/4 tsp. Dry mustard

3/4 lb. Canadian bacon, cut in bite-sized pieces

Butter bottom and sides of individual soufflé dishes and sprinkle with parmesan cheese. Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard. Using clean, dry beaters, beat egg whites until stiff. Gently, fold into yolk mixture; fold in Canadian bacon. Turn soufflé into soufflé dishes. Bake at 350 degrees 25-30 minutes. Soufflé is done when a knife inserted in center comes out clean.

 

Breakfast Blossoms

Breakfast Blossoms

1 (12-oz.) package buttermilk biscuits

3/4 C. Preserves or Jams

1/4 tsp. cinnamon — optional

1/4 tsp. nutmeg — optional

 

Grease ten 2 1/2- or 3-inch muffin C. Separate dough into 10 biscuits. Separate each biscuit into 3 even sections or leaves. Stand 3 sections evenly around sides and bottom of each C., overlapping slightly. Press dough edges firmly together. Combine preserves, cinnamon, and nutmeg; place scant T. in center of each C.. Bake at 375 degrees F for 10 to 12 minutes or until lightly browned. Cool slightly before removing from pan. Serve warm.

 

 

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Cinnamon Buckwheat Pancakes

Cinnamon Buckwheat Pancakes

buckwheat-pancakes-21 1/2 T. honey

1 T. water

2 tsp. cornstarch

1 1/2 C. fresh strawberries, sliced, or frozen strawberries, thawed and sliced

1 C. buckwheat flour

1 T. sugar

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. ground cinnamon

pinch of salt

1 egg

3/4 C. reduced-fat buttermilk

 

To prepare the strawberries: In a saucepan, combine the honey, water, and cornstarch. Mix until blended. Add the strawberries. Cook over medium heat, stirring gently, for about 4 minutes, or until the mixture bubbles. Remove from the heat. Cover to keep warm. To prepare the pancakes: Coat a nonstick griddle with vegetable oil spray and preheat over medium-high heat. Meanwhile, in a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir with a fork to combine. In another bowl, beat the egg with a fork until smooth. Add the buttermilk. Beat to blend. Add to the dry ingredients. Stir just until combined (don’t over mix). Ladle the batter in 1/4-C. dollops onto the hot griddle. (The batter is sticky, so some of it will stick to the ladle.) Cook for about 2 minutes, or until browned on the bottom. Flip and cook for 1 to 2 minutes, or until cooked through. Continue, adjusting the heat higher or lower as needed and coating the griddle with vegetable oil spray, until all the pancakes are cooked. Top with the reserved strawberries.

 

Yield: 8 servings

Calories: 93

Fat: 1g

Fiber: 3g

 

 

Baked Eggs and Mushrooms in Ham Crisps

Baked Eggs and Mushrooms in Ham Crisps

BakedHamCrisps3/4 crimini pound mushrooms finely chopped

1/4 C. finely chopped shallot

2 T. unsalted butter

1/2 tsp. salt

1/4 tsp. black pepper

2 T. creme fraiche or sour cream

1 T. finely chopped fresh tarragon leaves

12 slices Black Forest or Virginia ham (without holes; 10 oz.)

12 large eggs

Garnish: fresh tarragon leaves

a muffin tin with 12 (1/2-C.) muffin C.

Preheat oven to 400 degrees F. Prepare mushrooms: Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in creme fraiche and tarragon. Assemble: Fit 1 slice of ham into each of 12 lightly oiled muffin C. (ends will stick up and hang over edges of C.). Divide mushrooms among C. and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin C. carefully, using 2 spoons or small spatulas.

 

 

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Smoked Salmon and Vegetable Cream Cheese Bagels

Smoked Salmon and Vegetable Cream Cheese Bagels

bagel2 sesame bagels

Vegetable Cream Cheese, recipe follows

4 slices smoked salmon

Slice the bagels in half horizontally and spread 1 T. of the vegetable cream cheese over the bottom half of each bagel. Arrange 2 slices of smoked salmon over the cream cheese and place the remaining bagel halves on top. Cut the bagels in half crosswise and serve.

Vegetable Cream Cheese:

16 oz. cream cheese, at room temperature

2 T. minced scallions, white and green parts

2 T. finely chopped carrot

2 T. finely chopped celery

2 T. finely chopped radish (2 radishes)

2 to 3 pinches kosher salt

1 pinch finely ground black pepper

Place the cream cheese, scallions, carrot, celery, radish, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.

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Omelet of Three Cheese with Red, White and Green Onion Salsa

Omelet of Three Cheese with Red, White and Green Onion Salsa

Salsa:

1/4 C. each finely diced Red Onion, White Onion and Scallions (including 1” green)

1 Tomato, finely diced

1 T. minced Pickled Jalapeno Pepper

Juice of 1 Lime

1 T. minced Cilantro

Salt and pepper

 

Omelet:

2 rounded T. shredded Pepper Jack Cheese

2 rounded T. Parmesan Cheese

2 rounded T. Goat Cheese, crumbled

4 Large Eggs

4 tsp. Water

2 T. Butter

 

In small bowl mix together onions, tomato, jalapeno, lime juice and cilantro.  Season to taste with salt and pepper and set aside.  In a bowl combine cheeses.  In a separate bowl beat 2 eggs with 2 tsp. water and salt and pepper to taste.  Heat a well seasoned omelet pan over medium-high heat.  Add 1/2 to 1 T. butter and swirl to coat sides and bottom with melted butter.  Pour in egg mixture and shake the skillet over heat to spread eggs out evenly.  Once bottom begins to set, sprinkle with half of cheese mixture and rapidly jerk skillet towards you until omelet begins to roll over on itself.  Tilt the skillet with one hand, using a fork with the other to roll the omelet over once more.  Tilt out onto heated serving plate.  Repeat with remaining egg, butter and cheese to make a second omelet.  Garnish with salsa and serve.

 

 

 

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Sweet Onion, Gruyere and Bacon Quiche

Sweet Onion, Gruyere and Bacon Quiche

quiche6 slices of bacon

1 medium onion, chopped

2 teaspoons olive oil

3 large eggs

3/4 cup cream

2 teaspoons cornstarch

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup grated gruyere cheese

1 pie crust

 

Place oven rack in lower third of oven. Heat oven to 425F. In a large skillet, heat the olive oil. Add bacon and onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Set aside to cool.

In a mixing bowl, whisk the eggs. Add cream, cornstarch, pepper, salt and nutmeg, then whisk to combine. Mix cheese into cooled onion-bacon mixture, then spoon the mixture into the pie shell in an even layer. Pour the egg mixture evenly on top. Bake the quiche for 30 minutes, or until golden brown on top and set in the center. Transfer to a rack to cool before slicing.  Enjoy!

Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa

Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa

2515824841_e5d51dbee82 T. extra-virgin olive oil, 2 turns of the pan

1/2 lb. bulk breakfast sausage, such as maple sausage

1 medium sweet potato, scrubbed clean, cut in 1/2 lengthwise, thinly sliced into 1/2 moons

1 large red onion thinly sliced, divided

2 tsp. chili powder, 2/3 palm full

1 tsp. ground cumin, 1/3 palm full

2 tsp. ground coriander, 2/3 palm full

Salt and pepper

3 yellow vine ripe tomatoes, seeded and diced

1 small jalapeno pepper, seeded and chopped

2 to 3 T. chopped fresh cilantro, a palm full

1 lime, juiced

1/2 C. chopped flat-leaf parsley, a few handfuls

1 C. grated manchego or extra-sharp Cheddar

1 T. butter

4 large eggs

 

Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 T.. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender. While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.  Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.  Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well.  Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.

 

 

 

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Baked German Apple Pancake with Cherry Preserves

Baked German Apple Pancake with Cherry Preserves

german2 Golden Delicious apples, cored and sliced in the food processor

1/4 C. butter

1/4 C. packed brown sugar

1 C. whole milk

4 eggs

1 C. biscuit baking mix

1/2 tsp. ground cinnamon

Confectioners’ sugar

1/2 C. jarred cherry preserves

 

Preheat the oven to 400°F. Coat a 9″ deep-dish pie plate with cooking spray. Place the apples, butter, and brown sugar in the dish. Stir to combine. Cover with plastic wrap, leaving a corner vent. Microwave on high power, stirring once, for 6 minutes, or until partially cooked. Meanwhile, measure the milk in a large measuring cup. Add the eggs. Beat with a fork until smooth. Add the baking mix and cinnamon. Mix just until no longer dry. Pour the batter over the apple mixture. Bake for 30 to 35 minutes, or until puffed and golden. Dust with confectioners’ sugar. Dollop some of the cherry preserves on each serving.

 

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Southwestern Style Sausage, Egg & Cheese Breakfast Casserole

Southwestern Style Sausage, Egg & Cheese Breakfast Casserole

18 eggs

1 small can green Ortega chilis

1 lb. cooked breakfast sausage

2 1/2 C. grated Monterey Jack or Pepper Jack cheese

1 med. onion, diced

1 green pepper, diced

1 tsp. butter

 

Grease crock with butter. Starting with sausage, layer meat, chilis, onions, peppers and cheese in the crock, repeating the layering process until all ingredients are used and ending with a layer of cheese. Beat eggs, then pour over mixture in the slow cooker. Cover and turn on low. Cook for 7-8 hours.  Serve with sour cream or fresh salsa.

 

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Crepes filled with Mushrooms, Spinach and Fresh Mozzarella

Crepes filled with Mushrooms, Spinach and Fresh Mozzarella

buckwheat+crepe+spinach1 tsp. Extra Virgin Olive Oil
1 1/2 pounds assorted fresh mushrooms (10 C.)
Kosher Salt
Freshly Ground Black Pepper
1 tsp. Minced Garlic
2 tsp. Balsamic Vinegar
2 C. Fresh Baby Spinach
2 oz fresh mozzarella cheese cut into 1/2 inch cubes
1 Recipe Basic Crepes or eight 8-inch whole wheat tortillas
1/4 C. finely shredded Parmesan Cheese

Basic Crepes Recipe: In a blender, combine 2 eggs; 2/3 C. water; 1/2 C. low-fat milk (I use Soy); 1 tsp. Extra Virgin Olive Oil; 1 tsp. Herbs De Provence; 1/4 tsp. Kosher Salt; 1/8 tsp. freshly ground black pepper. Add 1 C. Whole Wheat Flour. Cover and blend on low speed until combined; blend on high speed for 1 minute. Pour into a medium bowl; cover lightly and let stand at room temperature for 30 minutes. I used this time to make the filling. The batter should be the consistency of heavy cream. If too thick, thicken with a little water or milk. To make crepes, lightly coat an 8-inch nonstick skillet with flared sides with nonstick olive oil cooking spray. Preheat skillet over medium-low heat until a drop of water sizzles. Spoon in about 1/4 C. of the batter; lift and tilt the skillet to spread batter. Cook for 2 to 3 minutes or until browned on bottom and top looks dry. Carefully turn crepe; cook about 1 minute more or until the bottom is lightly browned but crepe is still pliable. Carefully invert onto waxed paper. Repeat with remaining batter. Makes 8 crepes.

In a very large skillet heat the olive oil over medium-high heat. add the mushrooms; cook for 8 to 10 minutes or until golden brown, stirring occasionally. Season to taste with kosher salt and pepper. Add the garlic; cook for 1 minute. Add the balsamic vinegar; cook and stir for 1 minute more. Add spinach, cheese, and basil; cook and stir for 1 to 2 minutes or until spinach is wilted. Preheat broiler. Divide mushroom mixture among crepes or tortillas, using about 1/2 C. for each and spooning along the centers. Roll up crepes or tortillas. Place in a broiler proof 13x9x2 inch baking pan. Sprinkle with Parmesan cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or just until the cheese starts to brown.

 

Yield: 4 servings

Calories: 381

Fat: 15g

Fiber: 8g

 

 

 

Gingered Grapefruit Broil

Gingered Grapefruit Broil

RU196105_jpg_rendition_largest_ss2 grapefruit
1 tablespoon butter, softened
2 tablespoons brown sugar
2 tablespoons yogurt
1/2 teaspoon ground ginger
1 teaspoon candied ginger

Peel grapefruit and cut into thick slices. Brush with butter; sprinkle slices with brown sugar and ground ginger. Broiled 3 to 4 inches from the heat for 2 to 3 minutes until the brown sugar has melted and the slices are heated through. Top with plain yogurt and sprinkle with candied ginger.

Savory Cheddar and Scallion Waffles

Savory Cheddar and Scallion Waffles

1 1/4 C. all-purpose flour663a0ff63e779d0a94816e1235faf33b
1/4 C. cornmeal (coarse, if you have it)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
2 large eggs
2 T. vegetable oil
Couple dashes of hot sauce, to taste
1 1/4 C. buttermilk
1/2 C. finely grated cheddar cheese
1 chopped scallion, white and green parts
2 T. chopped cilantro

Heat your oven to 200°F and heat your waffle iron, according to the manufacturer’s instructions. Grease it with a little vegetable oil if it needs it. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, black pepper, sugar and salt. In a medium bowl, whisk together the eggs, oil, hot sauce and buttermilk. Add the wet ingredients to the dry ingredients, then add the cheese, scallions and cilantro. Stir until just incorporated. Try not to over-mix the batter. Cook according to your waffle machine instructions. Hold the finished waffles in the warm oven while you make the rest. Garnish as you wish (for me, it was salsa, sour cream, an egg and some extra cilantro) and serve immediately. If you have extra waffles, wrap them well and freeze them; they can be re-crisped in the toaster or oven.

Make Ahead Supreme Spinach and Egg Breakfast Sandwiches

Make Ahead Supreme Spinach and Egg Breakfast Sandwiches

supremespinachandeggbreakfastsandwiches1To Make the Supreme Spinach and Egg Breakfast Bake:
2 dozen eggs
½ cup milk
4 cups fresh baby or tender spinach leaves, pre-washed or washed and dried
3 cups grated Cheddar, Pepper Jack or Monterey Jack Cheese (or a blend)
¼ cup to ½ cup finely minced onion
freshly ground black pepper and salt to taste
nonstick cooking spray or softened butter for the pan

To Make Each Breakfast Sandwich:
1 piece of the Supreme Spinach and Egg Breakfast Bake
2 pieces of bread, toasted (English Muffin Bread is an obvious choice! )
hot sauce to taste

To Make the Supreme Spinach and Egg Breakfast Bake: Preheat oven to 350°F. Generously butter a 9-inch x 13-inch x 2-inch baking pan or spray well with non-stick cooking spray. Be sure to get the corners and sides well, too. Evenly distribute the spinach leaves over the bottom of the prepared pan. Scatter the onions over the spinach, then about half of the grated cheese and set aside. Crack all of the eggs into a large mixing bowl. Add the ½ cup of milk and use a whisk to beat together until the mixture is an even color. Pour gently and evenly over the spinach, onions and cheese. You can gently shake the pan a little from side to side to get the egg to fill in spaces around the spinach leaves if necessary. Scatter the remaining grated cheese over the top and bake for 22-25 minutes or until the eggs are set in the center (no longer liquidy, but they can still have just a little shimmy to them.) and golden brown around the edges and in places on top. Remove the pan from the oven and let cool for 10 minutes before using a knife or thin spatula to run around the edges and loosen the cooked egg. Lay a cutting board on top and invert the pan and board carefully together. The egg should come out (mostly) in one piece. Allow it to cool for 10 more minutes before slicing into 10 to 12 pieces. I like bigger sandwiches, so I tend to cut it into 10 pieces. For a more delicate sandwich, cut into 12 pieces.

To Eat a Sandwich Right Away: Place one piece of the egg bake on one piece of toast, drizzle with hot sauce to taste, top with the remaining piece of toast and eat! These are nice and moist, so you may wish to wrap one end of the sandwich with a towel or paper towel.

To Freeze the Supreme Spinach and Egg Breakfast Bake: Place a single layer of plastic wrap down on a tray or pan. Use a spatula to arrange the pieces of egg bake on the plastic wrap with a little space between them. Cover loosely with plastic wrap and set in the freezer until solid. When they are firmly frozen, wrap each piece of egg bake with plastic wrap. Transfer the wrapped pieces to a resealable freezer bag. Mark the date and contents and freeze for up to 6 months.

To Reheat the Frozen Egg Bake and Make a Sandwich: Unwrap one piece of egg bake, place on a plate and cover loosely with the plastic wrap that contained it in the freezer. Heat for 1 to 1½ minutes on HIGH in the microwave. Remove plastic wrap, carefully move the egg bake to a piece of toast (because it will be hot!), drizzle with hot sauce, and top with the remaining piece of toast. Happy Breakfast!

Baked Eggs with Fresh Chives

Baked Eggs with Fresh Chives

My Paris Market Cookbook_141For each 3-inch (7½ cm) ramekin:
Butter to coat the inside of the ramekin
1 tablespoon crème fraiche
1 large egg
Generous pinch of grated Gruyère
Salt and pepper to taste
Chopped fresh chives to garnish

Preheat oven to 375°F (190°C). Butter the inside of each ramekin. Add crème fraiche, then crack one egg into each ramekin, without breaking the yolk. Top with grated Gruyere and a dash of salt and pepper. Place on middle rack in oven (if making several, place on a baking sheet). Bake for 6-8 minutes, until cheese is melted and eggs are set but not cooked through. The yolk should look glassy and remain still when ramekin is lightly shaken. Sprinkle with chopped chives and serve in ramekin with toasted baguette

Roasted Asparagus and Prosciutto

Roasted Asparagus and Prosciutto

BX0802H_roasted-asparagus-and-prosciutto-recipe_s4x3_jpg_rend_sni12col_landscape1 pound fresh asparagus (not too thin)
Good olive oil
Kosher salt and freshly ground black pepper
6 large slices prosciutto
1 1/2 tablespoons unsalted butter
3 extra-large eggs
Easy Hollandaise Sauce, recipe follows

Easy Hollandaise Sauce

2 extra-large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter

Preheat the oven to 400 degrees. If the asparagus are thick, peel them halfway up the stalks. Cut off and discard the bottom third of the asparagus. Place the asparagus in a single layer on a sheet pan, drizzle with olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 10 minutes, until the stalks are just tender. Meanwhile, place the prosciutto in a single layer on another sheet pan and roast in the same oven for 5 minutes. Melt the butter in a medium (10-inch) saute pan over medium heat and wait until the bubbles almost subside. Crack the eggs into the skillet, keeping them separate, if possible. Sprinkle the eggs generously with salt and pepper and cook over medium heat until the whites are cooked but the yolks are still runny. Don’t turn them over! Arrange the asparagus on 3 plates. Place 2 slices of prosciutto on top of each pile, drizzle with hollandaise, and place a fried egg on top of the prosciutto. Serve hot.

Easy Hollandaise Sauce: Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately. Yield: makes 1/2 cup.

Cherry Muffins with Crumb Topping

Cherry Muffins with Crumb Topping

6a00d8341c63d853ef00e54f1411958833-800wi1 C. all-purpose flour
3 T. light brown sugar
2 T. granulated sugar
1 tsp. baking powder
Pinch of salt
6 T. unsalted butter, melted

1 3/4 cups all-purpose flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1 C. granulated sugar
2 large eggs
1/2 C. canola oil
3/4 C. whole milk
1 tsp. pure vanilla extract
1 1/2 cups pitted sweet cherries (try to use 2 cherries per muffin)

Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray. MAKE THE CRUMB TOPPING: In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps. MAKE THE MUFFINS: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the cherries. Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the muffins cool in the pan for 10 minutes before serving.

Tuscan Frittata Affogata

Tuscan Frittata Affogata

129634055411e11eb2b661ae9d15ea0a10 eggs
1/2 cup grated pecorino romano cheese
Salt and freshly ground pepper, to taste
2 T. plus 1 tsp. olive oil
8 oz. mild Italian sausage, casings removed
1 small yellow onion, cut into 1/4-inch slices
1 red bell pepper, seeded and cut into 1/4-inch slices
1 cup tomato sauce
6 oz. fresh mozzarella cheese, sliced
6 to 8 fresh basil leaves, thinly sliced
Directions:
Preheat an oven to 500°F.

In a large bowl, whisk together the eggs, pecorino romano, salt and pepper. Set aside. In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, breaking apart the larger pieces, until browned and cooked through, 6 to 8 minutes. Transfer to a bowl. Wipe out the pan with paper towels. In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and bell pepper and cook until the onion is translucent, 3 to 4 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the pepper is tender, about 10 minutes more. Add the sausage to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 2 to 3 minutes. Continue cooking until the eggs begin to set, 4 to 6 minutes more. Meanwhile, in the shallow half of the frittata pan over low heat, warm the 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 2 to 3 minutes. Uncover the pan and pour the tomato sauce onto the center of the frittata, gently spreading it to the edges. Arrange the mozzarella on top. Transfer the pan to the oven and bake until the cheese is melted, 3 to 5 minutes. Slide the frittata onto a serving plate, sprinkle with the basil and serve immediately. Serves 8 to 10.

Caliente Cheese & Egg Brunch Dish

Caliente Cheese & Egg Brunch Dish

8 eggs
1 tsp. Tabasco sauce
1/2 C. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3 cups shredded Monterey Jack cheese
1 1/2 cups shredded Cheddar cheese
1/3 C. minced green bell peppers
2 T. sliced black olives
2 T. chopped green chiles

Lightly grease a 9-inch square pan. Heat oven to 375°F-190°C. Combine eggs and Tabasco sauce in a mixing bowl. Use high speed on mixer to beat until light and fluffy, about 5 minutes. Add flour, baking powder and salt. Mix well then stir in cheeses, green pepper, olives and green chiles. Pour into prepared pan and bake 20-25 minutes. Let stand 5 minutes before serving. Cut into 8 pieces.

Jelly Doughnut Muffins

Jelly Doughnut Muffins

6541_l2 C. all purpose flour
1 T. baking powder
1/8 tsp. salt
1/2 C. sugar
2 large eggs
1 C. milk
6 T. vegetable oil
1 tsp. vanilla extract
~4 T. jelly, any flavor (I used raspberry)

1/4 C. butter
1/4 C. sugar

Preheat the oven to 375 degrees. Line 12 muffin C. with muffin papers. In a large bowl, sift together the flour, baking powder and salt. Stir in the sugar. Lightly beat the eggs in another bowl. Beat in the milk, oil and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to over mix. Fill each muffin C. about 1/3 of the way and make a well in the center with a spoon. Add ~1 tsp. of jelly and then top with the remaining batter. Bake for ~15 minutes, until the muffins are golden brown and spring back when pressed lightly. Meanwhile, melt the butter in a shallow bowl and place the sugar in a second bowl. When the muffins are baked let them cool in the pan for about 5 minutes. Dip the tops of the muffins in the butter and then in the sugar and place on a wire rack to cool completely. I like these muffins best when they are really fresh and still a little warm but they will also keep in an air tight container for 3-4 days.

Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins

DSC_050913 eggs
2 C. grated zucchini
2 C. sugar
1 C. vegetable oil
1 T. vanilla
2 1/2 C. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 C. chocolate chips (I used the darkest one I could find)

Preheat oven to 350 degrees. Mix together all of the dry ingredients. In a separate bowl beat the eggs until foamy. Beat in the sugar and vanilla. Mix in the zucchini and oil. Add the dry ingredients and mix until just combined. Fold in the chocolate chips. Spoon the batter into lined muffin tins and bake until golden and muffins spring back to a light touch. About 15 minutes.

Christmas Morning Casserole

Christmas Morning Casserole

201412-xl-christmas-morning-casseroleButter, for greasing
2 tablespoons extra-virgin olive oil
1/2 cup finely diced pepperoni (2 ounces)
1/2 pound shiitake mushrooms, stems discarded and caps cut into 3/4-inch pieces
1 medium onion, minced
1 red bell pepper, cut into 1/2-inch pieces
2 teaspoons kosher salt, plus more for seasoning
8 large eggs
3 cups whole milk
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 teaspoon pepper
3/4 pound day-old challah, sliced 1 inch thick and cut into 1-inch dice (10 cups)
6 ounces Black Forest ham, finely diced (1 1/4 cups)
1 cup shredded Monterey Jack cheese (1/4 pound )
1 cup shredded aged white cheddar cheese (1/4 pound )
1/2 cup finely chopped scallions, plus thinly sliced scallions for garnish
Hot sauce, for serving

Butter a 9-by-13-inch baking dish. In a large skillet, heat the olive oil. Add the pepperoni and cook over moderate heat until the fat is rendered, about 3 minutes. Add the shiitake and cook until lightly browned and tender, about 5 minutes. Add the onion, bell pepper and a generous pinch of salt and cook, stirring occasionally, until softened and browned, about 7 minutes; let cool completely. In a large bowl, beat the eggs with the milk, mustard, soy sauce, pepper and 2 teaspoons of salt. Add the cooled vegetable mixture, challah, ham, both cheeses and the chopped scallions and mix well. Scrape the mixture into the prepared baking dish, cover with plastic wrap and refrigerate overnight. 
 Preheat the oven to 350°. Uncover the casserole and bake for about 50 minutes, until it’s just set and the top is browned. Let stand for 10 minutes, then top with thinly sliced scallions and serve with hot sauce.

French Toast Breakfast Muffins

French Toast Breakfast Muffins

528309_597620340249616_2136955186_n1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F. In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT over mix; over mixing will ruin the texture of the finished muffins. Also? Don’t over mix the batter. Finally, don’t over mix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges. For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it’s even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.

Canadian Bacon and Egg Pockets

Canadian Bacon and Egg Pockets

Canadian Bacon and Egg Pockets

 

4 egg whites

2 eggs

3 T. water

1/8 tsp. kosher salt

3 oz. Canadian-style bacon, chopped

2 T. sliced green onion (optional)

Nonstick olive oil cooking spray

2 large whole-wheat pita bread rounds, halved crosswise

2 oz. reduced-fat Cheddar cheese, shredded (optional)

 

In a medium bowl, combine egg whites, eggs, water and salt. Beat with a wire whisk or rotary beater until well mixed. Stir in Canadian bacon and, if desired, green onion. Lightly coat an unheated, large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking for about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately. Open pita halves to form a pocket. Fill pita halves with egg mixture. If desired, sprinkle with cheese.

Eggs Sonoma

Eggs Sonoma

Eggs Sonoma

 

1/3 C. seeded, chopped tomato

1 oz. can chopped green chili peppers, drained

2 T. finely chopped celery

1 T. finely chopped onion

1 tsp. white wine vinegar

1/2 tsp. sugar

1/8 tsp. dried rosemary, crushed

6 eggs

1/4 tsp. salt

Dash pepper

1 T. margarine or butter

4 6 – 7 inches corn or flour tortillas

 

In a small bowl combine the tomato, chili peppers, celery, onion, vinegar, sugar, and rosemary; set aside. Beat together the eggs, salt, and pepper; add tomato mixture. In a large skillet melt margarine or butter over medium heat; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until eggs are set throughout but are still glossy and moist. Remove from the heat. Meanwhile, heat tortillas according to package directions. To serve, top each tortilla with some of the egg mixture.

Gina’s Banana Bread

Gina’s Banana Bread

Gina’s Banana Bread

 

1 cup sugar

1/4 cup light butter, softened

1 2/3 cups mashed ripe banana (about 3 bananas)

1/4 cup fat-free milk

1/4 cup low-fat sour cream

2 large eggs

2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

 

Preheat oven to 350. Combine sugar & butter in a bowl, beat with a mixer at med speed until well blended. Add banana, milk, sour cream, and egg whites, beat well. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, baking soda, and salt, stir well. Add flour mixture to banana mixture, beating until blended. Spoon batter into 4 (5X21/2-inch) mini-loaf pans coated with cooking spray. Bake at 350 for 45 mins or until a wooden pick inserted in center comes out clean. Cool completely on wire rack.

Note:  To make a 9 inch loaf, spoon batter into a 9 x 5 inch loaf pan coated with cooking spray, bake at 350 for 1 hour and 10 mins or until a wooden pick inserted in center comes out clean.