Monday: Breakfast, Lunch, Dinner we celebrate today with Victory in our hearts for a good week ahead
- Katherine Victoria Vananderland
- Sep 24, 2021
- 10 min read
French Omelet
French Omelet
Total Time Prep/Total Time: 20 min. Makes 2 servings
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.
Southwestern Omelet
Total Time Prep/Total Time: 20 min. Makes 4 servings
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 tablespoon olive oil
6 large eggs, lightly beaten
6 bacon strips, cooked and crumbled
1 ripe avocado, cut into 1-inch slices
1 cup shredded Monterey Jack cheese, divided
Green Peppers and Sweet Red Peppers
Black Olives
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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.
This is a version of a skillet dish that my mother-in-law, Millie, created to use up all that extra summertime zucchini. The Gouda melts beautifully, but you can make it with Swiss or sharp cheddar, too. —Susan Marshall, Colorado Springs, Colorado
Zucchini & Gouda Skillet Frittata
Total Time Prep/Total Time: 30 min. Makes 6 servings
Ingredients
6 large eggs
2 tablespoons 2% milk
1 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
2 medium zucchini (7 to 8 ounces each), thinly sliced
1 medium onion, chopped
2 tablespoons olive oil
1 medium tomato, diced
1 cup shredded Gouda cheese
2 tablespoons minced fresh basil
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Directions
Combine the first 5 ingredients; set aside. In a large nonstick skillet, melt butter over medium heat. Add zucchini and onion. Cook until tender, 6-8 minutes; remove.
In same skillet, heat oil over medium heat. Add egg mixture. Cook until set, gently lifting edges of cooked egg to allow liquid to run underneath. Top with zucchini mixture, diced tomato and cheese. Cover and cook until cheese is melted, 2-3 minutes. Sprinkle basil on top.
Nutrition Facts 1 wedge: 238 calories, 19g fat (8g saturated fat), 218mg cholesterol, 462mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 12g protein.
My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas
Spinach-Mushroom Scrambled Eggs
Total Time Prep/Total Time: 15 min. Makes 2 servings
Ingredients
2 large eggs
2 large egg whites
1 teaspoon butter
1/2 cup thinly sliced fresh mushrooms
1/2 cup fresh baby spinach, chopped
2 tablespoons shredded provolone cheese
Italian Seasoning
Dash of Onion Salt
Onion flakes
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Directions
In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium.
Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.
Nutrition Facts 1 serving: 162 calories, 11g fat (5g saturated fat), 226mg cholesterol, 417mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat.
I served this crustless quiche at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled quiche recipe—and he was one of them! —Melinda Calverley, Janesville, Wisconsin
Crustless Spinach Quiche
Total Time Prep: 25 min. Bake: 40 min. Makes 8 servings
Ingredients
1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper
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Directions
In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.
CRUSTLESS QUICHE RECIPE TIPS Is a frittata the same as a crustless quiche? The difference between a frittata and a crustless quiche comes down to the ingredients. Fritatta recipes typically call for eggs and very little additional dairy, while quiche recipes (whether crustless or with a crust) usually include milk, cream or half-and-half in addition to eggs. As a result, frittatas are often more like an omelet in texture while quiches are more like a savory, creamy egg pie. The two are also baked in different pans: frittatas are often baked in an oven-safe skillet, quiches in a pie pan.Why is my crustless quiche watery? Crustless quiche "comes together" in the oven as the egg proteins bind from the heat, but this process also squeezes out water. The key to preventing a soggy quiche is to cook it slowly and possibly remove it from the oven early—while the center is still a touch wobbly—so that residual heat can finish the cooking. Also make sure to cook out, dry or remove any excess moisture from your mix-ins (such as vegetables and meats), which could also contribute to a soggy quiche.How do you keep a crustless quiche from sticking? Generously grease the pie plate you are cooking your crustless quiche in to ensure an easy release and minimal sticking. A good cooking spray or healthy slathering of butter should do the trick!Can you freeze a crustless quiche? Yes! After baking, allow your crustless quiche to cool completely. Wrap the quiche tightly in plastic wrap, followed by foil, then freeze it for up to 3 months. To reheat, unwrap the quiche, place it back in the pie plate, and heat it in the oven until thawed and completely heated through. Research contributed by Mark Neufang, Taste of Home Culinary Assistant Nutrition Facts 1 piece: 251 calories, 18g fat (10g saturated fat), 164mg cholesterol, 480mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 18g protein.
Bacon and avocado blend nicely in these special eggs. They’re easy and perfect for breakfast. But I'll also whip them up after an evening meeting or football game—or any time friends drop by for coffee. —Sundra Hauck, Bogalusa, Louisiana
Avocado Scrambled Eggs
Total Time Prep/Total Time: 10 min. Makes 6 servings
Bacon and avocado blend nicely in these special eggs. They’re easy and perfect for breakfast. But I'll also whip them up after an evening meeting or football game—or any time friends drop by for coffee. —Sundra Hauck, Bogalusa, Louisiana
Ingredients
8 large eggs
1/2 cup whole milk
1 medium ripe avocado, peeled and cubed
2 tablespoons butter
6 bacon strips, cooked and crumbled
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Directions
In a bowl, beat eggs. Add milk, salt and pepper; stir in avocado. In a skillet over medium heat, melt butter. Add egg mixture; cook and stir gently until the eggs are completely set. Sprinkle with bacon.
Nutrition Facts 1 each: 233 calories, 19g fat (7g saturated fat), 302mg cholesterol, 434mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 12g protein.
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
Savory Apple-Chicken Sausage
Total Time Prep/Total Time: 25 min. Makes 8 patties
Ingredients
1 large tart apple, peeled and diced
2 teaspoons poultry seasoning
Garlic Clove Minced
Italiano Seasonings
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.
When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we can enjoy a still-warm breakfast! —Carol Blumenberg, Lehigh Acres, Florida
Zucchini Frittata
Total Time Prep/Total Time: 20 min. Makes 2 servings
Ingredients
3 large eggs
1/4 teaspoon salt
1 teaspoon Extra Virgin Olive oil
1/2 cup chopped onion
1 cup coarsely shredded zucchini
1/2 cup shredded Swiss cheese
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Directions
Preheat oven to 350°. Whisk together eggs and salt.
In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese.
Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.
Nutrition Facts 1 serving: 261 calories, 18g fat (8g saturated fat), 304mg cholesterol, 459mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 18g protein.
This is a fun bacon and eggs recipe! It can easily be doubled for a larger group. Make sure to use high-quality bacon so it doesn't fall apart in the muffin tin. —Edith Landinger, Longview, Texas
Bacon ‘n’ Egg Bundles
Total Time Prep: 20 min. Bake: 15 min. Makes 6 servings
Ingredients
12 to 18 bacon strips
1 teaspoon butter
6 large eggs
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Directions
Preheat oven to 325°. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels.
Lightly grease 6 muffin cups with 1 teaspoon butter. Cut 6 bacon strips crosswise in half. Line bottom of each muffin cup with 2 bacon halves. Line sides of each muffin cup with 1 or 2 whole bacon strips. Break an egg into each cup.
Bake until whites are completely set and yolks begin to thicken but are not hard, 12-18 minutes. If desired, sprinkle with pepper.
BACON 'N' EGG BUNDLES TIPS How do I keep these bacon and egg cups together? Make sure you use wide, thick bacon strips for this recipe. Smaller cuts will have a harder time holding in the eggs. Find out which brands of bacon make our Test Kitchen's top list.Are bacon and egg cups healthy? As a low-carb food that's high in fat and protein, they're definitely Atkins- and keto-friendly. However, they are high in saturated fat and cholesterol, so they're not a health food for those at risk for heart disease. Find some of our best keto recipes.What are other unique bacon and egg recipes? Try a BLT egg bake, bacon roll-ups or a fun Hawaiian breakfast bake. Research contributed by Elizabeth Harris
Nutrition Facts
1 bundle: 311 calories, 28g fat (9g saturated fat), 225mg cholesterol, 447mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 13g protein.
Ham and Swiss Omelet
This easy omelet will be a snap to fix for breakfast or dinner. —Agnes Ward, Stratford, Ontario
Total Time Prep/Total Time: 20 min. Makes 1 serving
Ingredients
1 tablespoon butter
3 eggs
3 tablespoons water
1/2 cup cubed fully cooked ham
1/4 cup shredded Swiss cheese
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Directions
In a small nonstick 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, place ham on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts 1 omelet: 530 calories, 40g fat (19g saturated fat), 726mg cholesterol, 1551mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 39g protein.
Bacon & Mushroom Omelets
Bacon & Mushroom Omelets
Total Time Prep/Total Time: 25 min. Makes 2 servings
Ingredients
3 bacon strips, chopped
4 medium fresh mushrooms, sliced
4 large eggs
1/4 teaspoon salt
2 teaspoons butter, divided
sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup Whole Milk
3 tablespoons shredded cheddar cheese
1 teaspoon shredded Parmesan cheese
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Directions
In a nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
In a small bowl, whisk eggs and salt. In the skillet, heat 1 teaspoon butter over medium-high heat. Pour in half of the egg mixture. It 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, spoon half of mushroom mixture on one side. Fold omelet in half; slide out of pan onto a plate. Repeat to make a second omelet.
For sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
Stir in cheeses and taco seasoning until cheese is melted. Serve with omelets and toppings as desired.
Nutrition Facts 1 omelet with 1/4 cup sauce (calculated without optional toppings): 393 calories, 29g fat (14g saturated fat), 426mg cholesterol, 981mg sodium, 10g carbohydrate (3g sugars, 0 fiber), 23g protein.
I love this recipe. It may not be your typical breakfast, but it has all the right elements. Plus, it’s easy, healthy and fast. Just turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota
Ingredients
8 cups fresh baby spinach
1 cup black olives
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
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Directions
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.
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