Servings: 3 You’ll need: 1/3 cup chopped lean ham 1/4 cup chopped sweet onion 1/2 cup chopped white button mushrooms 1 Tbsp finely chopped Jalapeno 2 Tbsp. light butter 1 Tbsp. olive oil About 1 tsp. garlic powder (1/4 tsp. per omelet) 6 Tbsp. low fat milk 6 large eggs (2 eggs per omelet) 1/2 cup Colby cheese, shredded Salt and pepper to desired taste In a ten inch, non-stick skillet, add 1 Tbsp. of olive oil and melt 1/2 Tbsp. butter over medium/high heat. Add ham, onions, mushrooms and jalapeno and cook for about 10-15 minutes, until mushrooms begin to brown. Remove mixture and set aside. In a small mixing bowl whisk 2 eggs, 2 Tbsp. low fat milk and 1/4 tsp. garlic powder…salt and pepper to desired taste. Melt 1/2 Tbsp. butter in skillet and cook each omelet separately over medium heat and repeat this step for all three omelets: Pour egg mixture into heated skillet making sure it completely covers the entire bottom of the pan. Gently add 1/3 of sauteed meat/veggie mixture to one half of egg layer and then sprinkle approximately 1-1/2 Tbsp. of shredded Colby cheese all around. 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 or Frank’s Fried Potatoes and/or some whole wheat toast. Karen’s Note: The story of how Frank came to learn how to make an omelet goes like this: Frank was watching an actor in a comical film and the only thing that stuck in his mind is “how this comedian made an omelet”. Therefore, the best ever omelet made by my wonderful spouse, Frank!
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Servings: 4-6 You’ll need: 6 eggs 1/4 cup low fat milk 1/2 cup fat free shredded cheddar cheese 1/2 cup fat free shredded mozzarella cheese 2 Tbsp. chopped jalapeno peppers 3/4 cup sliced fresh button mushrooms 1/4 cup roasted red peppers, chopped 1/4 cup onions, diced 1/4 cup 2% milk Velveeta cheese, cubed 1 Tbsp. canola oil Non-stick cooking spray 4-6 burrito sized tortillas (optional) 1/2 cup salsa and/or guacamole (optional) Preheat oven to 350 degrees F. Spray a 1-1/2 to 2 quart casserole dish with non-stick cooking spray. In a large bowl, beat together eggs and milk. Stir in shredded cheeses, chopped jalapeno peppers and sliced mushrooms. Bake in oven about 30 minutes, until eggs are set. Meanwhile, heat canola oil in large skillet over medium heat. Add onions and saute until tender. Stir in chopped roasted red peppers and cubed Velveeta cheese. Heat while stirring constantly, until mixture is warmed and thoroughly melted…do not burn. Keep warm and serve with Mexican Egg Casserole. Karen’s Note: Serve with (optional) burrito sized tortillas, salsa and/or guacamole to make breakfast burritos. Servings: 12 You’ll need: 1 bag Simply (shredded) Potatoes 9 cooked and crumbled slices of turkey bacon 1 onion, diced 1 red pepper, diced 1 c. low fat shredded cheddar cheese 1 dozen eggs 1 c. skim milk 1-2 tsp. salt 1-2 tsp. pepper Non-stick cooking spray. Beat together eggs, milk, salt and pepper. Coat crock with non-stick cooking spray. Layer first five ingredients in slow cooker and pour egg mixture over top. Salt and pepper to desired taste. Cook in a covered slow cooker on low heat for 10-12 hours or overnight. Serve immediately with lightly buttered whole wheat toast on the side. Karen’s Note: This slow cooker breakfast casserole recipe is one of my friend’s family favorites for serving when camping or when her family comes to visit. Try serving it with my favorite salsa on the side! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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