Make-Do Eggs Benedict

This is NOT Eggs Benedict - just fashioned after that. This is my quick and easy attempt at something different for breakfast.  It was good and under 300 calories so probably much healthier than Eggs Benedict too :-)  It could be fewer calories if I used the reduced fat hamburger bun and cheese but I used what I had.

Hamburger bun - 1/2 per serving
Honey Ham - 1 or 2 slices
Egg - 1 per serving
Provolone cheese - 1 slice per serving

Toast the hamburger buns under the broiler until golden brown.  I like to toast the outside of the bun, then turn it over and toast the cut side.  Love the crunch!
Poach egg by heating water to a slow boil - just litte bubbles, not a rolling boil.  Break egg into a small bowl and gently pour the egg into the water. Cook for 3 minutes. 
Meanwhile, place the ham slices on the toasted bun and place back under the broiler to warm the ham.
When egg is cooked, remove from water with a slotted spoon - be sure to drain well.  I tap the bottom of the spoon on a paper towel to absorb the water.  Place the egg on the ham slice and top with the slice of provolone.
Place under the broiler again until the cheese is bubbly and browned. 

Basic veggie omelet

2 large eggs
1 tbsp water
2 tbsp diced green pepper
2 green onions (divided)
3 grape tomatoes
Cooking spray

Break eggs into a bowl and whisk until smooth. Add the water, mix and set aside.
Spray sauté pan lightly with the cooking spray. Sauté the green pepper and about 3/4 of the green onion until slightly cooked. Remove to a plate and set aside
Spray pan lightly with cooking spray again. Stir eggs and pour into pan. Rotate pan a little to coat entire bottom with egg. Allow to cook until almost set. Scatter sautéed onions and peppers on egg. Allow to cook until completely set and top surface appears dry.
Loosen from pan and slide onto serving plate folding it over on top if itself. Sprinkle with reserved green onion and diced tomatoes.


Optional add-ons
1/2 cup fresh spinach, sauté with the onions and peppers
2 tbsp shredded cheese, sprinkle on eggs with the sautéed veggies
2 tbsp diced ham or bacon bits can be sautéed with the veggies or added cold
1/2 cup fresh mushrooms sautéed with the veggies
1/4 cup diced ripe olives sautéed with the veggies

Can also serve with a dollop of sour cream and /or salsa

Zucchini Frittata

Ingredients:

1 small onion

1/4 tsp sugar

2 Tbsp margarine or butter

3 small zucchini or 1 large

salt and pepper to taste

5 eggs

1/4 tsp thyme

1 tomato

1/2 cup provel cheese

(Other vegetables and cheeses can be used- experiment to find your favorite combination)

Slice the onion into thin rings and sprinkle with the sugar.  Melt the margarine in a medium oven proof skillet, add the onions and cook until carmelized (browned)  The sugar will help them carmelized quicker.

Thinly slice the zucchini - using a mandolin makes this go quickly but watch those finger tips and knuckles.   This is about 4 cups of zucchini.  It will shrink down as it cooks.

Add the zucchini to the skillet and cook until tender and just beginning to brown.  If there is a lot of liquid you may want to drain it  - but a little liquid is fine.

 While the zucchini is cooking, slice the tomato into thin slices.  Set aside.  In a medium bowl, beat the eggs and add the thyme. Preheat broiler and place oven rack 8 inches from heat.

Pour the eggs over the zucchini.  I pushed the zucchini around a little with a spoon to help the egg mixture get throughout the skillet.   Top with the tomato slices.   Place under the broiler for 6 minutes.  Sprinkle the cheese on top and put back under the broiler until the cheese is melted.  Using a knife make a small slit near the middle and check that it is not runny.  It it is cover with foil and return to the oven for a minute or two.

 Let sit at room temperature for 10 minutes before serving.  It really is tastier if it is not hot.  Can be served cold.

Texas Casserole

Cooking spray
30 frozen tater tots or 2 lb bag of frozen hash browns, thawed
1 cup pepper strips (can use frozen)
1 1/2 cup frozen corn kernels, thawed
Scallions or onions, chopped (if desired)

1 cup skim milk
2 large eggs
1/4 tsp salt
1/4 tsp black pepper
1 link smoked sausage (I use turkey smoked sausage), sliced

1 cup shredded fat free cheddar cheese

Preheat oven to 350. Coat a 9 x 13 inch baking dish with the cooking spray.

Place potatoes in bottom dish, cover with the pepper stripsm corn and onions (if desired). Top with sausage.

In a small bowl, mix together the milk, eggs, salt and pepper. Pour over vegetables and sausage.
Sprinkle with cheese.
Bake for 45 minutes or until bubbly and the cheese is browned.

6 servings