Breakfast for the Original Copy Officer Captains and OCS of 270,036 for 4/26/212

Get Ready for a 3-Entree Omelet Options try all three if you like. I found a new pizza omelet it has mushrooms so I knew you would like it. Today is the beginning of a new week let's overcome today before it starts. Today, if it gets difficult call on Jesus and the Angels to Rescue you from it all. You will overcome any obstacle rise over any trial and sail through with the Lord on your side to bring you through!

Denver Omelet Salad

I love this recipe—it's not your typical breakfast, but it has all the right elements: easy, healthy and fast. Turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota

Ingredients

• 8 cups fresh baby spinach

• 1 cup chopped tomatoes

• 2 tablespoons olive oil, divided

• 1-1/2 cups chopped fully cooked ham

• 1 small onion, chopped

• 1 small green pepper, chopped

• 4 large eggs

• Salt and pepper to taste

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• Arrange spinach and tomatoes on a platter; set aside. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ham, onion and green pepper; saute until ham is heated through and vegetables are tender, 5-7 minutes. Spoon over spinach and tomatoes.

• In same skillet, heat remaining olive oil over medium heat. Break eggs, 1 at a time, into a small cup, then gently slide into skillet. Immediately reduce heat to low; season with salt and pepper. To prepare sunny-side up eggs, cover pan and cook until whites are completely set and yolks thicken but are not hard. Top salad with fried eggs. Test Kitchen tipJust about any omelet can be turned into a salad. It's time to get creative. Nutrition Facts 1 serving: 229 calories, 14g fat (3g saturated fat), 217mg cholesterol, 756mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.

Greek Veggie Omelet

This is a family favorite in my house. It's very quick and satisfying and not to mention, yummy! —Sharon Mannix, Windsor, New York

Ingredients

• 4 large eggs

• 2 tablespoons fat-free milk

• 1/8 teaspoon salt

• 3 teaspoons olive oil, divided

• 2 cups sliced baby portobello mushrooms

• 1/4 cup finely chopped onion

• 1 cup fresh baby spinach

• 3 tablespoons crumbled feta cheese

• 2 tablespoons sliced ripe olives

• Freshly ground pepper

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Directions

• Whisk together eggs, milk and salt. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; saute mushrooms and onion until golden brown, 5-6 minutes. Stir in spinach until wilted; remove from pan.

• In same pan, heat remaining oil over medium-low heat. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetables on 1 side; sprinkle with cheese and olives. Fold to close; cut in half to serve. Sprinkle with pepper.

Nutrition Facts 1/2 omelet: 271 calories, 19g fat (5g saturated fat), 378mg cholesterol, 475mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 2 fat, 1 vegetable.

Italian Pizza Omelet

Savory and special, this tasty omelet with classic pizza flavors will be a hit with all who taste it. —Agnes Ward, Stratford, Ontario

Ingredients

• 3/4 cup sliced fresh mushrooms

• 2 tablespoons chopped onion

• 2 teaspoons olive oil

• 1 tablespoon butter

• 3 eggs

• 3 tablespoons water

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 1/4 cup shredded part-skim mozzarella cheese

• 1/4 cup marinara sauce or spaghetti sauce, warmed

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Directions

• In a small nonstick skillet, saute mushrooms and onion in oil until tender. Remove from skillet and set aside.

• In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).

• As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon mushroom mixture on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate. Serve with marinara sauce.

Nutrition Facts 1 omelet: 523 calories, 40g fat (16g saturated fat), 681mg cholesterol, 830mg sodium, 14g carbohydrate (9g sugars, 2g fiber), 29g protein.

Mediterranean Omelet

This fluffy omelet gives us reason to rush to the breakfast table. For extra flair, add a chopped fresh herb such as basil, oregano or tarragon. —Milynne Charlton, Scarborough, Ontario

Ingredients

• 4 large eggs

• 1/4 cup water

• 1/8 teaspoon salt

• Dash pepper

• 1 tablespoon butter

• 1/4 cup crumbled feta or goat cheese

• 1/4 cup chopped tomato

• 1 green onion, chopped

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Directions

• In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.

• When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.

Nutrition Facts 1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 15g protein.

TASTE OF HOME

Raspberry Coconut French Toast Slow-Cooker Style

I put the ingredients in the slow cooker crock the night before, refrigerate it, then pop the crock into the slow cooker in the morning. You can use regular milk or half-and-half, include your favorite jam, and substitute almond extract instead of vanilla. —Teri Rasey, Cadillac, Michigan

Ingredients

• 6 large eggs

• 1-1/2 cups refrigerated sweetened coconut milk

• 1 teaspoon vanilla extract

• 1 loaf (1 pound) French bread, cubed

• 1 package (8 ounces) cream cheese, cubed

• 2/3 cup seedless raspberry jam

• 1/2 cup sweetened shredded coconut

• Whipped cream, fresh raspberries and toasted sweetened shredded coconut

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Directions

• In a large bowl, whisk eggs, coconut milk and vanilla until blended. Place half of the bread in a greased 5- or 6-qt. slow cooker; layer with half of the cream cheese, jam, coconut and egg mixture. Repeat layers. Refrigerate, covered, overnight.

• Cook, covered, on low 2-3/4 to 3-1/4 hours or until a knife inserted in the center comes out clean. Serve warm with whipped cream, raspberries and toasted coconut.

Test Kitchen tipIf you like extra crunch, toast the coconut before adding it to the slow cooker. Toasted chopped nuts would be tasty, too.

Nutrition Facts 1 cup (calculated without raspberries and toasted coconut): 280 calories, 12g fat (7g saturated fat), 112mg cholesterol, 338mg sodium, 35g carbohydrate (16g sugars, 1g fiber), 9g protein.

Slow-Cooker Chai Tea

A wonderful sweet and spicy aroma wafts from the slow cooker as this pleasantly flavored chai tea cooks. —Crystal Jo Burns, Iliff, Colorado

Ingredients

• 15 slices fresh gingerroot (about 3 ounces)

• 3 cinnamon sticks (3 inches)

• 25 whole cloves

• 15 cardamom pods, lightly crushed

• 3 whole peppercorns

• 3-1/2 quarts water

• 8 black tea bags

• 1 can (14 ounces) sweetened condensed milk

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Directions

• Place first 5 ingredients on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place spice bag and water in a 5- or 6-qt. slow cooker. Cook, covered, on low 8 hours. Discard spice bag.

• Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Stir in milk; heat through. Serve warm.

Nutrition Facts 1 cup: 109 calories, 3g fat (2g saturated fat), 11mg cholesterol, 50mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 3g protein.