Category Archives: eggs

May 18, 2011 · 11:54 am

Spinach Omelet

Spinach Omelet breakfastHere is a sneak peek from my upcoming cookbook Recipes for Recovery. It’s an easy recipe loaded with nutrition and fiber but low in fat, perfect for patients recovering from major surgery or for folks battling anemia. It’s also delicious! I ate this for breakfast this morning.

RECIPE

Spinach Omelet
Serves 1

Ingredients

Ingredients:

  • nonstick cooking spray
  • ½ cup egg substitute
  • ¼ cup frozen chopped spinach
  • pinch of ground nutmeg
  • 1 fresh mushroom, cleaned and stemmed
  • 1 Tbsp. grated Swiss cheese (or your choice reduced fat shredded cheese)

Directions:

  1. Spray a small skillet with nonstick cooking spray.
  2. Place over medium heat to preheat.
  3. Combine the egg substitute, spinach, and nutmeg in a measuring cup. Stir.

    prep ingredients

  4. Slice 1 mushroom into thin slices. Add to the egg / spinach mixture.
  5. Pour mixture into the preheated skillet and cook for approximately five minutes, lifting the edges of the omelet to allow uncooked portions to run beneath and cook.cooking omelet
  6. When the omelet is set, sprinkle with the cheese, remove skillet from heat, and fold omelet into thirds. Let rest one minute so cheese can melt.
  7. Serve with a slice of whole wheat toast. Enjoy!

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July 28, 2009 · 2:35 pm

Breakfast Quiche in the Electric Skillet

Don’t panic over what to serve overnight guests for breakfast. This easy recipe is a winner and much more healthful than cinnamon rolls or donuts. I make this without heating the oven in my Oil Core Electric Skillet by Americraft. Thanks to Gary and Linda Straka for the original recipe.

RECIPE

Mushroom Cheese Quiche
Serves 6

Ingredients:

1 refrigerated pie crust
1 pint Egg Beaters®
½ cup skim milk
1 tsp. salt
1 tsp. pepper (I use Redneck Pepper® Italian)
1 cup fresh mushrooms, sliced
1 cup reduced fat Italian blend shredded cheese

Directions:

Place pie crust in the skillet and roll until it extends up the sides at least ½ inch. Plug in skillet and set at 300°F. Combine eggs, milk, salt, and pepper in a blender (I use my Vita-mix®) and mix well. Pour mixture into the pie crust. Sprinkle sliced mushrooms over mixture and stir gently just so mushrooms are covered. Sprinkle the cheese over the top, cover skillet, and cook for 20 minutes.

After 20 minutes, check quiche for doneness. Egg mixture should be slightly puffy and the crust should be lightly browned. If necessary, cover skillet and cook an additional 5 minutes.

Unplug skillet, cut quiche into sixths, and serve with some fresh fruit and a hot beverage. Enjoy!

mushroom cheese quiche with a slice of cantaloupe

Mushroom Cheese Quiche with a slice of cantaloupe

Vary the recipe to create your own favorite quiches. Add broccoli, bell peppers, onions, crumbled bacon, asparagus, and any cheese.

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February 19, 2009 · 2:31 pm

Easy Quiche for Two

I got the inspiration for this recipe from the electric skillet quiche that my friends Gary and Linda Straka make using a refrigerated pie crust. Their recipe is delicious, but it makes 6 servings (Or 8 if using the 12″ skillet). I wanted to be able to make an easy, healthy, stove-top quiche for my husband and me.

I’ve been using tortillas for years as pizza crusts, an idea I borrowed from Weight Watchers®. Why not use a tortilla for a quiche crust? Nothing ventured, nothing gained, so I headed to the laboratory kitchen to experiment.

We had the quiche this morning for breakfast. For a first-time effort, it turned out good! I used whole wheat tortillas, egg substitutes, skim milk, and reduced-fat cheese.

RECIPE

3/4 cup egg substitute (or 3 eggs)
1/4 cup skim milk
½ tsp salt (and other seasonings to taste)
1 8″ flour tortilla
1 tsp. butter
1/4 cup optional ingredients (your choice)
1/4 cup reduced fat cheese (your choice)

Combine the egg substitutes, milk, and salt in a blender and whip until frothy. Melt one teaspoon butter in the bottom of a quality, stainless steel pan (I use a 2 quart, but whatever fits your tortilla is fine). Place the tortilla in the skillet to form the crust of the quiche. Heat the pan on Low.

Pour the egg mixture into the tortilla “crust.” Add whatever ingredients you prefer (e.g. mushrooms, diced ham, peppers, onions) then sprinkle grated cheese on top.

Cover and cook for 20 minutes. Check to see if the egg mixture is set. If not, cook a few minutes more. Don’t overcook. (Caution: Don’t mistake melted cheese for uncooked egg product)

Remove from heat. Carefully cut the quiche into fourths and lift from the pan, using a small spatula.

As I prepared it, two quarter pieces of the quiche counts as three points on Weight Watchers®.

For the optional ingredients, I used minced onion, red bell pepper, and broccoli. Or use a handful of frozen seasoning blend, which I keep on hand. It is a mixture of diced onions, bell peppers, and celery, and is a wonderful time-saver available in the frozen food section of your supermarket. Next time I’ll try sliced mushrooms and Swiss cheese. Yum! Experiment and have fun with this recipe. Bonus: No need to light the oven!

Cheri

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