RECIPES

Spinach and pimento omelet

1 box (10-ounces) frozen spinach, thawed and dry

1 cup chopped pimentos

1 teaspoon dried thyme

1/4 cup chopped scallions

1 teaspoon olive oil

2 tablespoons shredded part-skim mozzarella cheese

2 cups fat-free egg substitute

2 tablespoons margarine

1/2 cup diced tomatoes

Chop spinach; place in medium bowl and add the pimentos and thyme. In a large nonstick frying pan over medium heat, saute the scallions in the oil until soft, about 5 minutes. Add the spinach mixture and warm through. Return to the bowl, add the mozzarella and set aside. In another medium bowl, whisk together the eggs and water. Place the frying pan over medium-high heat and let stand for about 2 minutes. Add 1 teaspoon margarine and swirl the pan to distribute it. Add half of the eggs.

Lift and rotate the pan so that the eggs are evenly distributed. As the eggs set around the edges, lift them to allow uncooked portions to flow underneath. When the eggs are mostly set but not dry (in 2 to 3 minutes), spread half of the spinach mixture over the eggs. Use a spatula to fold the omelet in half. Cut in half and transfer to individual dishes. Repeat with remaining 1 teaspoon margarine, eggs and spinach mixture. Sprinkle each serving with about 2 tablespoon tomatoes.

Source: www.recipeamerica.com

Peach pancakes

1 egg, lightly beaten

1/2 cup peach yogurt

1/2 cup 1 percent milk

2 tablespoons canola oil

1 tablespoon sugar

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/2 cup chopped peaches, fresh or canned, well-drained

Mix egg, yogurt, milk, oil and sugar. In a separate small bowl, combine the flour, baking powder, baking soda and cinnamon with a wire whisk. Add the flour mixture to the liquid mixture and stir just enough to combine (batter may be lumpy). Fold in the chopped peaches. Spray a hot griddle lightly with cooking oil and preheat to 325 degrees. Pour approximately 1/4 cup of batter on the griddle for each pancake. Cook until light brown on the bottom. Flip the pancakes over and finish cooking.

Source: www.bbonline.com

Broccoli cheese quiche

1 pie crust

6 eggs

1/2 cup cottage cheese

1/2 cup shredded colby/Monterey jack cheese

1 cup frozen chopped broccoli

1/4 teaspoon oregano

1/4 teaspoon salt

1/4 teaspoon freshly grated lemon zest

Preheat oven to 375 degrees. Bake pie crust for 10-12 minutes or until it just starts to turn golden. Mix the remaining ingredients together and pour into pie crust. Bake about 45 minutes or until quiche is puffed up and a knife inserted near the center comes out clean.

Source: www.bbonline.com

Cinnamon-raisin french toast

3/4 cup evaporated skim milk, undiluted

1 large egg

1/2 teaspoon vanilla extract

1/8 teaspoon salt

8 slices cinnamon raisin bread

2 tablespoons butter

Put evaporated milk, egg, vanilla and salt into a shallow bowl; beat with a fork until well-blended. Dip slices of bread into mixture one at a time, turning to coat both sides. Choose a nonstick skillet that measures 9 to 10 inches across the bottom. Heat over moderate heat, adding 1 tablespoon of the butter. When melted, add 4 slices of the dipped bread and cook 2 to 3 minutes on each side until browned. Remove to warm platter or plates and keep warm while you cook remaining bread.

Suggestion: Garnish with a few strawberries and banana slices. Sift a little confectioners’ sugar over the toast. Serve with honey or with apricot pourable fruit.

Source: www.recipeamerica.com

Power waffles w/ yogurt, bananas & almonds

2 1/2 cups warm light soy milk or nonfat milk (105 degrees to 115 degrees)

1/4 cup minced crystallized ginger

2 tablespoons sugar

1 teaspoon dry yeast

1 1/2 cups unbleached all-purpose flour

1 cup buckwheat flour

1 cup old-fashioned oats

2 teaspoons ground cinnamon

1 teaspoon salt

6 large egg whites, beaten to blend

6 tablespoons (3/4 stick) unsalted butter, melted, or vegetable oil

2 teaspoons baking powder

1 cup plain low-fat yogurt

6 bananas, sliced

Honey or pure maple syrup

3/4 cup sliced almonds, toasted

Mix first four ingredients in medium bowl to blend. Let stand until foamy, about 10 minutes. Mix both flours, oats, cinnamon and salt in large bowl. Add yeast mixture; stir to blend (batter will be thick). Cover and chill at least 1 hour or overnight.

Preheat oven to 200 degrees. Preheat Belgian waffle iron according to manufacturer’s instructions. Mix egg whites, melted butter and baking powder into batter. Spoon 1 cup batter onto iron; spread with spatula. Cover and cook until golden and cooked through, about 4 minutes. Transfer waffle to baking sheet and keep warm in oven. Repeat, making 6 waffles total. Place waffles on plates. Top with yogurt, bananas, honey and almonds.

Source: www.epicurious.com