Breakfast for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/23

Put together by your mother:

A hearty breakfast for a crowd enjoy the dishes and I pray you one more day of happiness and declare healing over your body!!!!​

Joy Melissa Pence - ​Original Copy Alias: Katherine Victoria VanAnderland, Original Copy Alias: Victoria Aikman -​Original Copy Alias: Katherine Victoria Aikman - ​Original Copy Communications, B.s. Public Speaking / Organizational Communication Professional Blogger and Entrepreneur Phone: 202-909-0715 Web: https://edinahomeschool.wixsite.com/heavensangels/meet-the-ceo Email: edinahomeschool@gmail.com

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Asparagus-Mushroom Frittata

My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. —Cindy Esposito, Bloomfield, New Jersey

Ingredients

• 8 large eggs

• 1/2 cup whole-milk ricotta cheese

• 2 tablespoons lemon juice

• 1/2 teaspoon salt

• 1 tablespoon olive oil

• 1 package (8 ounces) frozen asparagus spears, thawed

• 1 large onion, halved and thinly sliced

• 1/2 cup finely chopped sweet red or green pepper

• 1/4 cup sliced baby portobello mushrooms

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Directions

• Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender.

• Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel.

• Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts 1 wedge: 130 calories, 8g fat (3g saturated fat), 192mg cholesterol, 240mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 fat.

Almond-Chai Granola

Whether you snack on it by the handful or eat it with milk or yogurt, you’ll be happy that you found this granola recipe. —Rachel Preus, Marshall, Michigan

Ingredients

• 2 chai tea bags

• 1/4 cup boiling water

• 3 cups quick-cooking oats

• 2 cups almonds, coarsely chopped

• 1 cup sweetened shredded coconut

• 1/2 cup honey

• 1/4 cup olive oil

• 1/3 cup sugar

• 2 teaspoons vanilla extract

• 3/4 teaspoon salt

• 3/4 teaspoon ground cinnamon

• 3/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cardamom

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Directions

• Preheat oven to 250°. Steep tea bags in boiling water 5 minutes. Meanwhile, combine oats, almonds and coconut. Discard tea bags; stir remaining ingredients into tea. Pour tea mixture over oat mixture; mix well to coat.

• Spread evenly in a greased 15x10-in. rimmed pan. Bake until golden brown, stirring every 20 minutes, about 1-1/4 hours. Cool completely without stirring; store in an airtight container.

Nutrition Facts 1/2 cup: 272 calories, 16g fat (3g saturated fat), 0 cholesterol, 130mg sodium, 29g carbohydrate (16g sugars, 4g fiber), 6g protein. Diabetic exchanges: 3 fat, 2 starch.

TASTE OF HOME

Basil Vegetable Strata

I've been cooking this strata for years, and my family just can't get enough! The fresh basil gives this healthy brunch dish an added flavor boost. —Jean L. Ecos, Hartland, Wisconsin.

Ingredients

• 3 teaspoons canola oil, divided

• 3/4 pound sliced fresh mushrooms

• 1 cup finely chopped sweet onion

• 1 large sweet red pepper, cut into strips

• 1 large sweet yellow pepper, thin strips

• 1 medium leek (white portion only), chopped

• 1/2 teaspoon salt

• 10 slices whole wheat bread, cut into 1-inch pieces

• 1-1/2 cups shredded part-skim mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 8 large eggs

• 4 large egg whites

• 2-1/2 cups fat-free milk

• 1/4 cup chopped fresh basil

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Directions

• In a large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pan.

• In same pan, heat 1 teaspoon oil over medium heat. Add onion; cook and stir until golden brown, 6-8 minutes. Remove from pan and add to the mushrooms.

• Add remaining oil to pan. Add peppers, leek, salt and pepper; cook and stir until leek is tender, 6-8 minutes. Stir in sauteed mushrooms and onion.

• In a 13x9-in. baking dish coated with cooking spray, layer half of each of the following: bread cubes, vegetable mixture, mozzarella cheese and Parmesan cheese. Repeat layers. In a large bowl, whisk eggs, egg whites and milk until blended; pour over layers. Sprinkle with basil. Refrigerate, covered, overnight.

• Preheat oven to 350°. Remove strata from refrigerator while oven heats.

• Bake, covered, 50 minutes. Bake, uncovered, until lightly browned and a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts 1 piece: 322 calories, 13g fat (5g saturated fat), 201mg cholesterol, 620mg sodium, 28g carbohydrate (9g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Fruit-Filled French Toast Wraps

Here’s my go-to whenever we have brunch guests. If I have extra berries, I just make a fruit salad for later. —Dawn Jarvis, Breckenridge, Minnesota

Ingredients

• 3/4 cup vanilla yogurt

• 2/3 cup sliced ripe banana

• 1 large egg

• 1/4 cup 2% milk

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 2 whole wheat tortillas (8 inches)

• 2 teaspoons butter

• 2/3 cup sliced fresh strawberries

• 2/3 cup fresh blueberries

• 1/4 cup granola

• OPTIONAL TOPPINGS: additional vanilla yogurt, strawberries, blueberries and granola

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• In a small bowl, combine yogurt and banana. In a shallow bowl, whisk egg, milk, cinnamon and nutmeg. Dip both sides of each tortilla in egg mixture. In a skillet, heat butter over medium-high heat. Add tortilla; cook until golden brown, 1-2 minutes on each side.

• Spoon yogurt mixture down center of tortillas; top with strawberries, blueberries and granola. Roll up each tortilla. If desired, top with additional yogurt, berries and granola.

Nutrition Facts 1 wrap: 399 calories, 10g fat (4g saturated fat), 72mg cholesterol, 256mg sodium, 68g carbohydrate (29g sugars, 9g fiber), 15g protein.

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