Mondays Best for you! Happy Birthday! May God Be with you today and forever!
- Katherine Victoria Vananderland
- Oct 10, 2021
- 9 min read
This roly-poly omelet is a new way to do eggs for brunch. Want different veggies? You can substitute 2 cups of any type you like. When I'm cooking for gluten-free friends, I leave out the flour and the spiral rolls up a-OK. —Debbie Morris, Hamilton, Ohio
Spiral Omelet Supreme
7 reviews Contest Winner Test Kitchen Approved
Total Time Prep: 20 min. Bake: 20 min. Makes 8 servings
Ingredients
4 ounces cream cheese, softened
3/4 cup whole Milk
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 tablespoons all-purpose flour
12 large eggs
2 teaspoons Olive Oil
1 large green pepper, chopped
1 cup sliced fresh mushrooms
1 small onion, chopped
1-1/4 teaspoons Italian seasoning, divided
1-1/2 cups shredded part-skim mozzarella cheese
1 plum tomato, seeded and chopped
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Directions
Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. pan with parchment; grease paper.
Beat cream cheese until soft; gradually beat in milk. Beat in 1/4 cup Parmesan cheese and flour. In a large bowl, beat eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan. Bake until set, 20-25 minutes.
Meanwhile, in a large skillet, heat oil over medium-high heat; saute pepper, mushrooms and onion until crisp-tender, 3-4 minutes. Stir in 1 teaspoon Italian seasoning. Keep warm.
Remove omelet from oven; top immediately with mozzarella, tomato and pepper mixture. Starting with a short side, roll up omelet jelly-roll style, lifting with the parchment and removing it as you roll. Transfer to a platter. Sprinkle with the remaining Parmesan cheese and Italian seasoning.
Nutrition Facts 1 slice: 275 calories, 19g fat (9g saturated fat), 312mg cholesterol, 372mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 18g protein.
The subtle blend of fine herbs doesn’t overtake other flavors in these omelets—it enhances them. Garnish with extra herbs or shredded Asiago cheese for a special breakfast, lunch or dinner.—Lee Lockwood, Maybrook, New York
Total Time Prep: 30 min. Cook: 15 min. Makes 4 servings
Ingredients
1 pound sliced baby portobello mushrooms
2 tablespoons butter
1/4 cup white wine
1 teaspoon each minced fresh parsley, tarragon and chives
1/2 teaspoon dried chervil
asiago sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup Whole Milk
1/4 cup shredded Asiago cheese
omelets:
4 teaspoons butter, divided
8 eggs
1/2 cup water
Additional minced fresh herbs, optional
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Directions
In a large skillet, saute mushrooms in butter until tender. Add wine, stirring to loosen browned bits from pan. Stir in the herbs, salt and pepper. Remove from the heat; set aside.
In a small saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese and salt. Keep warm.
In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk eggs and water until blended. Add 2/3 cup 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 1/2 cup mushroom mixture on one side; fold other side over filling. Slide omelet onto a plate; top with 1/4 cup sauce. Sprinkle with additional herbs if desired. Repeat.
Nutrition Facts 1 each: 388 calories, 29g fat (15g saturated fat), 474mg cholesterol, 522mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 20g protein.
This sweet and savory omelet is a cinch to whip up! —Agnes Ward, Stratford, Ontario
Apple Cinnamon Omelet
4 reviews Test Kitchen Approved
Total Time Prep/Total Time: 20 min. Makes 1 serving
Ingredients
1/2 cup thinly sliced peeled tart apple
2 teaspoons sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, divided
3 large eggs
3 tablespoons water
Savory and special, this tasty omelet with classic pizza flavors will be a hit with all who taste it. —Agnes Ward, Stratford, OntarioSweetened whipped cream
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Directions
In a small nonstick skillet, saute the apple, sugar and cinnamon in 1 tablespoon butter. Remove from skillet and set aside.
In the same skillet, melt remaining 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 apple mixture on one side; fold other side over filling. Slide omelet onto a plate. Serve with whipped cream.
Nutrition Facts 1 omelet: 476 calories, 38g fat (19g saturated fat), 695mg cholesterol, 667mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 19g protein.
I'm always trying to come up with wholesome recipes that use turkey and veggies. This one has been a hit with my family—especially at reunions when we make breakfast the next morning. —Doris Kinnaird, Franklin, Indiana
Ingredients
Add a Review Test Kitchen Approved
Total Time Prep: 15 min. Cook: 20 min. Makes 6 servings
2 Italian turkey sausage links (4 ounces each), casing removed Optional
1/4 cup each chopped green, sweet yellow and red peppers
1/4 cup chopped peeled apple
1/4 cup chopped celery
2 green onions, chopped
8 eggs
3 teaspoons olive oil, divided
1/2 cup shredded cheddar cheese
1 tablespoon minced fresh parsley
Chopped tomatoes and avocados
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Directions
In a large nonstick skillet, cook sausage, peppers, apple, celery, green onions, 1/4 teaspoon salt and 1/8 teaspoon pepper over medium heat 4-6 minutes or until sausage is no longer pink and vegetables and apple are tender, breaking up sausage into crumbles. Remove from pan.
In a small bowl, whisk eggs and remaining salt and pepper. In the same pan, heat 1-1/2 teaspoon oil over medium-high heat. Pour in half of 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, slide onto a plate.
Spoon turkey mixture over egg; top with cheese. Repeat with remaining oil and egg mixture, sliding egg over cheese. Top with parsley; cut into wedges. Serve with tomatoes and avocados.
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
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
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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.
These French toast slices have creamy vanilla flavor from convenient pudding mix, plus a hint of cinnamon. We like to top them with syrup or powdered sugar and fresh berries. —Linda Bernhagen, Plainfield, Illinois
Total Time Prep/Total Time: 10 min.
Makes
4 servings
Ingredients
1 cup 2% milk
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 large egg
1/2 teaspoon ground cinnamon
2 teaspoons butter
8 slices Texas toast
Optional: Fresh blueberries and confectioners' sugar
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Directions
In a large bowl, whisk the milk, pudding mix, egg and cinnamon for 2 minutes or until well blended. Dip toast in pudding mixture, coating both sides.
In a large cast-iron or other heavy skillet, melt butter over medium heat. Cook bread on both sides until golden brown. If desired, serve with berries and confectioners' sugar if desired.
Nutrition Facts 2 slice: 336 calories, 8g fat (3g saturated fat), 65mg cholesterol, 562mg sodium, 57g carbohydrate (21g sugars, 2g fiber), 9g protein.
Open-Faced Frico Egg Sandwich
Ingredients
1/4 vanilla Greek Yogurt w/Honey
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
1/2 cup shredded Parmesan cheese
4 large eggs
4 slices Italian bread (1 inch thick), lightly toasted
1/2 cup sandwich giardiniera, drained and finely chopped
4 thin slices tomato
Minced fresh parsley
Your bunch will say a big "yes" to breakfast when these waffles are on the menu. Top them with syrup, fruit or powdered sugar. —Susan Bell, Spruce Pine, North Carolina
Ingredients
1-1/4 cups all-purpose flour
1/4 cup wheat bran
1 tablespoon sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1 large egg white, room temperature
1-1/2 cups fat-free milk
2 tablespoons canola oil
1/3 cup chopped pecans
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Directions
In a bowl, whisk together first 5 ingredients. In another bowl, whisk together egg, egg white, milk and oil; add to flour mixture, stirring just until moistened. Fold in pecans.
Bake in a preheated waffle iron according to manufacturer’s directions until golden.
Nutrition Facts 1 round waffle: 227 calories, 10g fat (1g saturated fat), 32mg cholesterol, 444mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.
Pecan Wheat Waffles
Total Time Prep/Total Time: 30 min. Makes 6 servings
Your bunch will say a big "yes" to breakfast when these waffles are on the menu. Top them with syrup, fruit or powdered sugar. —Susan Bell, Spruce Pine, North Carolina
Ingredients
1-1/4 cups all-purpose flour
1/4 cup wheat bran
1 tablespoon sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1 large egg white, room temperature
1-1/2 cups fat-free milk
2 tablespoons canola oil
1/3 cup chopped pecans
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Directions
In a bowl, whisk together first 5 ingredients. In another bowl, whisk together egg, egg white, milk and oil; add to flour mixture, stirring just until moistened. Fold in pecans.
Bake in a preheated waffle iron according to manufacturer’s directions until golden.
Nutrition Facts 1 round waffle: 227 calories, 10g fat (1g saturated fat), 32mg cholesterol, 444mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.
Country Potato Pancakes
Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. —Lydia Robotewskyj, Franklin, WisconsinTASTE OF HOME
Ingredients
3 large potatoes (about 2 pounds), peeled
2 large eggs, lightly beaten
1 tablespoon grated onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
Vegetable oil for frying
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Directions
Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°).
Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.
TEST KITCHEN TIPSWarm leftover pancakes in the oven and have them with breakfast. Serve as a snack with smoked salmon or applesauce. Have these latkes as part of your Hanukkah celebration—along with these other traditional recipes.
Nutrition Facts 2 pancakes: 257 calories, 8g fat (1g saturated fat), 31mg cholesterol, 242mg sodium, 41g carbohydrate (2g sugars, 5g fiber), 6g protein.
My family loves these light and fluffy apple cinnamon pancakes. And best of all, they're sweet enough to enjoy even without syrup. —Kim McConnell, Tulsa, Oklahoma
Total Time
Prep/Total Time: 25 min.
Makes
6 servings
Ingredients
2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
2 cups fat-free milk
2 tablespoons honey
1 tablespoon canola oil
1 medium apple, chopped
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Directions
In a bowl, whisk together first four ingredients. In another bowl, whisk together eggs, milk, honey and oil; add to dry ingredients, stirring just until moistened. Stir in apple.
Preheat a lightly greased griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown.
HEALTH TIP:According to a study from the Harvard School of Public Health, people who at the most whole grains, compared to those who ate little or no whole grains, lived longer and had a lower risk of cancer and heart disease. Nutrition Facts 2 pancakes: 241 calories, 5g fat (1g saturated fat), 64mg cholesterol, 576mg sodium, 42g carbohydrate (12g sugars, 5g fiber), 10g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.
This versatile side dish is so good with grilled steak, and is delicious with other meats as well. A creamy cheese sauce and crunchy topping make this potato casserole popular for family dinners and potlucks. —Teresa Stutzman, Adair, Oklahoma
Total Time Prep: 10 min. Bake: 50 min. Makes 8 servings
Ingredients
1 package (32 oz.) frozen cubed hash brown potatoes, thawed
1 lb. Velveeta, cubed
2 cups sour cream
1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted
3/4 cup butter, melted, divided
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups cornflakes, lightly crushed
Fresh savory, optional
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Directions
In a large bowl, combine the hash browns, cheese, sour cream, soup, 1/2 cup butter and onion. Spread into a greased 13x9-in. baking dish. Sprinkle with paprika. Combine cornflakes and remaining butter; sprinkle on top. Bake, covered, at 350° until heated through, 40-50 minutes. Uncover, bake until top is golden brown, 10 minutes longer. If desired, garnish with savory. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts 3/4 cup: 663 calories, 43g fat (27g saturated fat), 125mg cholesterol, 1359mg sodium, 49g carbohydrate (9g sugars, 3g fiber), 19g protein.
Anise Fruit Bowl
Total Time Prep: 30 min. + chilling Makes 16 servings
Toss together your favorite fruits for this delightful medley dressed with a pleasant anise-laced syrup. "This dish always goes over well," writes Alberta McKay of Bartlesville, Oklahoma.
Ingredients
2 cups water
1-1/4 cups sugar
3 tablespoons lemon juice
2 tablespoons aniseed
1/2 teaspoon salt
12 cups assorted fresh fruit
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Directions
In a small saucepan, combine the water, sugar, lemon juice, aniseed and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove from the heat. Cover and refrigerate until chilled.
Strain syrup; discard aniseed. Place fruit in a large bowl; add syrup and toss to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts 3/4 cup: 119 calories, 0 fat (0 saturated fat), 0 cholesterol, 80mg sodium, 31g carbohydrate (28g sugars, 2g fiber), 1g protein.
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