Tag Archives: Breakfast

Fluffy Beginnings Omelette

A tasty and healthy way to start your day!

6 eggs
1 tsp baking powder
2 tbsp butter (or margarine)
1 cup diced bell peppers (I used red, orange and yellow)
1/2 cup sliced mushrooms
1/4 diced red onion
1/2 cup shredded cheddar
Optional: Hot sauce and light sour cream as condiments

In a medium sized bowl, crack eggs and whisk to combine. Add baking powder and whisk again, making sure there are no lumps of powder in your egg mixture. Set aside.

Heat a medium skillet over high, then coat with cooking spray and add 2 tbsp butter. Once butter has melted and starts to bubble, add peppers, mushrooms and onions and sauté for 6-8 minutes, until vegetables are tender. Re-whisk egg mixture and pour over veggies. Rotate pan to spread the egg mixture out and reduce temperature to medium-low. Clamp on a lid and allow to cook, undisturbed, for 6-8 minutes. Remove lid, and using a spatula, loosen omelette from the bottom of the pan. Rotate pan to continue distributing any loose egg mixture. Cover and cook for 3-4 minutes more.

Flip omelette and sprinkle top with cheese. Cover and cook 3-4 minutes more, or until cheese is melted.

Serve with hot sauce and sour cream as condiments. Shows above with 2 pieces of thick cut bacon.

Serves 4.


Cinnamon Rolls Extraordinaire

Cinnamon Rolls Extraordinaire

2 pkg. active dry yeast
1 cup warm water, 105 degrees F to 115 degrees F
1/2 cup melted butter or margarine
1/2 cup granulated sugar
3 eggs, lightly beaten
1/2 tsp. salt
4 1/2 cups all-purpose flour

1/2 cup soft butter or margarine
2 ½ tbsp cinnamon
1/2 cup granulated sugar
1/2 cup ground almonds or pecans

1 cup powdered sugar
2 to 3 tsp. milk, cream or water
1 tsp. butter
3/4 tsp. vanilla extract

In a large bowl, dissolve the yeast in warm water. Let stand 5 minutes until yeast foams. Stir in the butter, sugar, eggs, salt and half the flour. Beat until smooth.

Stir in all but 1/4 cup of the remaining flour until dough is stiff. Cover. Refrigerate 2 to 24 hours.

Dust remaining flour over the dough and turn out onto a lightly floured board. Roll out to make a 12-by-24-inch square. Spread with 1/2 cup soften butter. Sprinkle with the sugar, cinnamon and nut filling mixture.

Roll up as for jelly roll. Cut into 12 slices. Grease a 13-by-9-inch pan. Place the rolls, cut side down into the pan. (At this point the rolls may be refrigerated again as long as overnight, if needed.)

Let rise in a warm place until nice and puffy (if refrigerated, place over a pan of hot tap water. Cover with a towel.)

Bake at 375 F for 20-30 minutes or until golden.

For the glaze, mix powdered sugar with milk, butter and vanilla extract. Frost rolls with the mixture. Serve warm.

Yields 12 giant rolls


Weekend French Toast

Weekend French Toast

12 pieces sliced white bread
8 oz egg substitute
1/2 cup non-fat skim milk
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp real vanilla extract
1/4 cup packed light brown sugar

For best results, if possible, place bread out on a baking sheet several hours prior to making French Toast to let it dry out. Alternately, place in toaster on lightest setting (bread should not brown).

In a large, shallow container, incorporate all ingredients (except bread) with a whisk until brown sugar is completely dissolved.

Place a large frying pan over medium heat and spritz with cooking spray. Take one piece of bread at a time and dip in egg mixture, turning over quickly so bread does not go soggy, and place in skillet. Do not dip more bread than you can fry at one time. Process in batches, cooking about 3 minutes on the first side (or until browned), and 1-2 minutes on the second. Respray pan between batches.

Discard left over egg mixture.

Serve with bacon (or turkey bacon, or soy substitute), fresh fruit (strawberries are exceptionally sweet right now, but blueberries, or even nectarines would be nice), and if desired, a drizzle of honey or maple syrup.

Serves: 4