Breakfast for the Original Copy Officer Captains and OCS of 270,036 for 5/2/212

Katherine Victoria Vananderland
Apr 30, 2021
5 min read

All Keto diet friendly meal, something different egg dishes with great meat, and a delicious meal with a great big OCS Family. I got my stimulus check on the 7th the Government found me because My accounts were compromised. I am so happy right now my stimulus check is going to be what funds my private pay for the Month of May till June. I need prayer warriors for the Hennepin county team to get moving on my cadi waiver for services. I don't have to feel bad for paying for the Month out of pocket. I will get a free breakfast and if I do a protein bar for lunch and fruit for dinner I'll be on a cost effective budget. We are two days now into our business it has ten facets to it. Learn more on our website about what all incorporates in our company. Our focus now is: Cleaning homes, Detailing and Washing Cars, Organize homes, with Laundry services and Dry cleaning. We Sell water and air ask us what products will change your life.

TASTE OF HOME

French Omelet

This cheesy, full-of-flavor omelet is modeled after one I tasted and loved in a local restaurant. Mine is so hearty and rich-tasting that no one will guess it's lower in fat. —Bernice Morris, Marshfield, Missouri

Ingredients

2 large eggs
4 large egg whites
1/4 cup fat-free milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup cubed fully cooked ham
1 tablespoon chopped onion
1 tablespoon chopped green pepper
1/4 cup shredded reduced-fat cheddar cheese

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Directions

Whisk together first 5 ingredients.
Place a 10-in. skillet coated with cooking spray over medium heat. Pour in egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, top 1 half with remaining ingredients. Fold omelet in half. Cut in half to serve.

Nutrition Facts 1/2 omelet: 186 calories, 9g fat (4g saturated fat), 207mg cholesterol, 648mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

TASTE OF HOME

Southwestern Omelet

Hearty home-style food is popular in our small farming and timber community. We love pulling in flavors from other regions for this eggy dish. —Patricia Collins, Imbler, Oregon

Ingredients

1/2 cup chopped onion
1 jalapeno pepper, minced
1 tablespoon canola oil
6 large eggs, lightly beaten
6 bacon strips, cooked and crumbled
1 small tomato, chopped
1 ripe avocado, cut into 1-inch slices
1 cup shredded Monterey Jack cheese, divided
Salt and pepper to taste
Salsa, optional

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Directions

In a large skillet, saute onion and jalapeno in oil until tender; remove with a slotted spoon and set aside. Pour eggs into the same skillet; cover and cook over low heat for 3-4 minutes.
Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper.
Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.

Editor's Note Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts 1 piece: 390 calories, 31g fat (10g saturated fat), 355mg cholesterol, 480mg sodium, 8g carbohydrate (2g sugars, 4g fiber), 22g protein.

Mascarpone-Mushroom Frittata Stack

When I bring this delicious egg dish to the table, I always get oohs and aahs! It looks impressive but is quite easy to prepare.—Gilda Lester, Millsboro, Delaware

Ingredients

8 large eggs
1/3 cup heavy whipping cream
1/2 cup grated Romano cheese, divided
1-1/2 teaspoons salt, divided
5 tablespoons olive oil, divided
3/4 pound sliced fresh mushrooms
1 medium onion, halved and thinly sliced
2 tablespoons minced fresh basil
2 garlic cloves, minced
1/8 teaspoon pepper
1 carton (8 ounces) Mascarpone cheese

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Directions

In a large bowl, whisk eggs, cream, 1/4 cup Romano cheese and 1 teaspoon salt.
In a 10-in. skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms and onion; cook and stir until tender. Add basil, garlic, pepper and remaining salt; cook and stir 1 minute longer. Transfer to a bowl; stir in mascarpone cheese and remaining Romano cheese.
In same pan, heat 1 tablespoon oil over medium-high heat. Pour in 2/3 cup egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
Let stand, covered, 5-7 minutes or until completely set. Remove to a serving platter; cover and keep warm. Repeat with remaining egg mixture making two additional frittatas, using remaining oil as needed.
Place one frittata on a serving platter; layer with half of the mushroom mixture. Repeat layers. Top with remaining frittata. Cut into wedges.

Nutrition Facts 1 wedge: 468 calories, 44g fat (18g saturated fat), 357mg cholesterol, 882mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 17g 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.

Savory Apple-Chicken Sausage

These easy, healthy sausages taste great, and they make an elegant brunch dish. The recipe is also very versatile: It can be doubled or tripled for a crowd, and the sausages freeze well either cooked or raw. —Angela Buchanan, Longmont, Colorado

Ingredients

1 large tart apple, peeled and diced
2 teaspoons poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground chicken

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Directions

In a large bowl, combine the first 4 ingredients. Crumble chicken over the mixture and mix well. Shape into eight 3-in. patties.
In a large, greased cast-iron or other heavy skillet, cook patties over medium heat until no longer pink, 5-6 minutes on each side. Drain if necessary.

Nutrition Facts 1 sausage patty: 92 calories, 5g fat (1g saturated fat), 38mg cholesterol, 328mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat.

Brunch-Style Portobello Mushrooms

I've always loved portobellos for their "stuffability." I combined my favorite ingredients for this rich, savory main dish that's wonderful for breakfast, brunch or even dinner! —Sylvia Waldsmith, Rockton, Illinois

Ingredients

4 large portobello mushrooms, stems removed
2 packages (10 ounces each) frozen creamed spinach, thawed
4 large eggs
1/4 cup shredded Gouda cheese
1/2 cup crumbled cooked bacon
Salt and pepper, optional

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Directions

Place mushrooms, stem side up, in an ungreased 15x10x1-in. baking pan. Spoon spinach onto mushrooms, building up the sides. Carefully crack an egg into the center of each mushroom; sprinkle with cheese and bacon.
Bake at 375° for 18-20 minutes or until eggs are set. Sprinkle with salt and pepper if desired.