2 Tbsp. almond milk
2 Tbsp. olive oil blend with sunflower oil
6 small chopped Baby Bella mushrooms (about 1/2 cup)
2 Tbsp. real bacon bits
4 large Omega-3 eggs (I use EB eggs)
1 Tbsp finely chopped Mezzeta’s Tamed jalapenos
1 small diced organic tomato, fresh, preferably off the vine
2 tsp. garlic powder
2 tsp. onion powder
1/2 cup reduced fat or non-dairy Mozzarella cheese, shredded
Salt and pepper to desired taste

In a ten inch, non-stick skillet, add 1 Tbsp. of olive oil blend and heat to medium/high heat. Add mushrooms and bacon bits. Salt and pepper mushrooms and bacon and saute, stirring continuously for about 2-3 minutes, until mushrooms begin to brown. Remove mixture and set aside.

In a small mixing bowl whisk 2 large Omega-3 eggs, 1 Tbsp. almond milk, 1 tsp. of onion and 1 tsp. garlic powder…salt and pepper to desired taste.

Heat 1/2 Tbsp. blended olive oil by spreading it out over the bottom of skillet, pour egg mixture into heated skillet making sure it completely covers the entire bottom of the pan. Cook each omelet separately over medium-low heat.

Gently add 1/2 of sauteed mushroom/bacon mixture to one half of egg layer and then carefully sprinkle approximately 2 Tbsp. of reduced fat or non-dairy shredded cheese on to of mixture.

When egg begins to become firm on the bottom and can be lifted up on the mixture-less side with a spatula then fold in half over mixture gently.

Cook another 5 minutes and then flip over and cook another 3 minutes.

Carefully wipe out hot skillet with a clean paper towel and repeat the above directions to make each omelet.

​Serve immediately with a small side of sliced fruit and/or salsa. Try my delicious Karen’s Favorite Salsa Recipe.

First of all, Egg Froscia is an egg dish something like a Frittata that contains ricotta cheese and spinach or some type of green vegetable.

Frank’s Mom, Noni Verdusco, use to make several different Froscias. Some with spinach, because that was the only way she could get her family to eat spinach. Sometimes she used broccoli, cauliflower and sometimes even Frank’s favorite, potatoes.

There are also different methods for making a good Froscia, but they all start with a frying pan and sauteing the secondary ingredient, which in this post is potatoes. The potatoes can be browned or “fork tender”, then add the egg mixture and let cook by covering with Parmesan cheese and then baking it in the oven, until browned.

The following is the method Frank remembers his mom using, only he cooks the potatoes ahead of time so that they brown evenly, but prefers not to bake it. He just flips it and let the skillet do all of the work!

Also, if you have leftover Grilled Potatoes then you can skip down to the Eggs. (Frank always make a LOT of Grilled Potatoes, so that he usually has leftovers for this recipe).

You’ll need:

3 or 4 medium white potatoes – peeled and halved
1 small Vidalia onion – sliced
1/4 cup of red bell pepper – chopped
Garlic powder
4 Eggs
1/8 cup Milk
2 Tablespoons Lite Butter
2 Tablespoons Olive Oil
Salt
Pepper

Preparation:

(Again, if you have left over Grilled Potatoes then you can skip this section and go to Frying the potatoes – see below).

Place the peeled potatoes in a pan and add enough water to cover the potatoes. Add Salt and Garlic Powder then let come to a boil. Let boil until the potatoes are fork tender (the fork will easily go just past the middle of the potato).

Drain the potatoes and let cool. Then slice the potatoes and prepare to fry them.

Frying the potatoes:

In a skillet add butter and olive oil and heat until the butter is completely melted.

Add the leftover Grilled Potatoes, if you have them, or add the sliced potatoes, sliced onion and chopped red bell pepper.

Fry the potatoes, until they are golden brown.

While the potatoes are browning, mix the eggs, milk, salt and pepper and whisk, until the eggs are fluffy.

When the potatoes are browned, add the egg mixture and cook until the eggs are done. you will need to turn the Froscia (Frittata) over so that both sides are cooked. A wide cooking spatula will be helpful.

For added flavor you can also add diced ham and mushrooms to the potatoes during browning.

Karen’s Serving Suggestion: Serve with my Mango Jalapeno Salsa or my Favorite Salsa. Frank likes to “kick it up a notch” with some very hot habenero sauce. These potatoes can also be served just as a side-dish with any main dish.

Frank’s Note About Cooking Time and Approx. Servings: When using leftover Grilled Potatoes this will only take about 15 or 20 minutes to cook and makes a great quick dinner for 3 or 4 people. As a side dish it should serve 4 to 6 people.

Over the years you think to yourself that it really shouldn’t be so hard to boil perfect hard boiled eggs. Well, it isn’t hard to make perfect hard boiled eggs. You just have to know the best way to make perfect hard boiled eggs.

First, you need to have a pan with a tight-fitting lid and wide enough to have all of your eggs on the bottom and tall enough that the water covering the eggs won’t “boil over”.

Next, you have to have the eggs just covered enough with water and at your highest temperature to get the water to a “rolling boil”. Right after your water is at a full boil, then you turn off the heat, but leave your pan right where it is and cover it with the tight-fitting lid.

Finally, set your timer to exactly 10 minutes. That’s it! You are almost there.

When the ten minute timer goes off you’ll need a pot holder or oven glove to remove the lid, but careful removing the lid as it is very hot, as well as the steam that will be under it…yes, it is extremely HOT!

Carefully, pour the very hot water out of the pan into the sink or another heat-resistant pan, without letting the eggs tumble out and pour cold water over the eggs. Let the hard boiled eggs sit, uncovered, for 10 more minutes.

Your done. Now you can crack and peel your eggs for your favorite recipe: Deviled Eggs, Potato Salad , Egg Salad, or even sliced and topped on a Chef’s Salad or just eating them plain.
​
Happy Cooking and my next cooking tip will be about Simple Baked Potatoes.