1/2 cup milk
1/2 cup Parmesan cheese, grated
2 tablespoons butter
4 cloves fresh garlic, minced
1/2 cup onion, chopped
4 ounces Polish sausage, chopped
4 potatoes, shredded
4 ounces shredded Cheddar cheese
Beat together the eggs, milk and Parmesan cheese; set aside.
In a large skillet over medium-high heat, melt butter and saut
Smoked Salmon and Cream Cheese Omelet
1 tablespoon water
1 to 2 tablespoons butter or margarine
Salt and pepper to taste
2 ounces smoked salmon, diced
1 ounce cream cheese, diced
1 teaspoon chopped parsley
In a small bowl mix eggs and water.
In a skillet melt butter over medium-high heat until bubbly. Tilt pan to coat evenly. Pour in eggs; reduce heat. As the eggs cook, lift the edges of the omelet to allow the uncooked portion to run underneath. Cook until surface is set. Sprinkle with salt and pepper. Sprinkle smoked salmon, cream cheese and parsley over half the omelet. Fold over remaining half to cover filling. Reduce heat to low. Leave in pan until cheese is softened.
Food Coloring Paste Dyed Eggs
Hardboil the eggs and let cool.
Mix 1/2 cup very hot water with a small amount of the food coloring paste until the desired hue is reached. Let cool to room temperature.
Add 2 tablespoons white vinegar to strengthen the dye. Dip or immerse the eggs into the dye for the desired amount of time, using metal tongs to quickly and easy transfer the eggs. Dry the eggs in egg cups, empty egg cartons, or on slices of cardboard tubing.
Just remember – 2 tablespoons white vinegar to each 1/2 cup very hot water
World’s Easiest Souffle
This is a favorite recipe from the American Egg Board.
Grated Parmesan cheese
4 ounces sharp Cheddar cheese, cubed
3 ounces cream cheese, cubed
1/3 cup milk, light cream or half-and-half
1/4 cup grated Parmesan cheese
1/2 teaspoon onion salt
1/2 teaspoon dry mustard
Butter bottom and sides of 1-quart souffl
This is a good alternative to whole eggs for those who need to watch their diets.
3 egg whites
2 tablespoons instant nonfat dry milk powder
1 teaspoon water
2 to 3 drops yellow food coloring (optional)
In a small bowl, combine all ingredients; mix well. Use as a substitute for eggs. Yields 1 serving (equivalent to 2 eggs).
Diabetic exchanges: 1 very lean meat, 1/2 skim milk
Avocado Egg Scramble
1/2 cup dairy sour cream
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 tablespoon butter
Cut avocado lengthwise into halves, remove seed and skin. Dice avocado and sprinkle lightly with salt. Beat eggs with sour cream, seasoned salt and pepper.
Melt butter in skillet, tipping to coat all sides. Add egg mixture and cook slowly, stirring now and then. When almost set, carefully fold in avocado. Serve at once.
Cheese, Red Pepper and Tomato Frittata
1 whole egg
3 egg whites
6 scallions, sliced (1 cup)
Salt and freshly ground pepper
1 teaspoon olive oil
1/2 medium red bell pepper, sliced (1 cup)
1 medium tomato, sliced
1/4 cup reduced (1 ounce) low-fat shredded Cheddar cheese
Preheat oven to 400 degrees F.
Beat whole egg, egg whites and scallions together. Add salt and pepper to taste.
Heat oil in a small, nonstick skillet on medium heat. Add red pepper and saute 3 minutes. Pour egg mixture into skillet. Spread to cover red pepper. Let it set on the bottom, sbout 1 minute. Place sliced tomatoes on top and sprinkle cheese over the tomatoes. Place in oven 7 minutes, until eggs are set. (If you like drier eggs, leave for 1 more minute.) Makes 1 serving.
Nutritional data per serving: 323 calories, 28.5 grams protein, 16.1 grams carbohydrate, 16.9 grams fat, no fiber, 233 mg cholesterol, 484 mg sodium
Baked Eggs on Creamed Spinach
From the kitchen of Martin James
Eggs in Purgatory
3 tablespoons olive oil
4 cloves garlic, minced
7 fresh large tomatoes, skin and seeds removed, cut up
Fresh parsley, minced
Fresh basil, minced
Salt and black pepper to taste
3 jalapeno or serrano peppers
Put olive oil in to a large frying pan. Saut
Crab Meat Omelette
2 tablespoons milk
1 teaspoon salt
1/4 teaspoon pepper
Dash of Tabasco