Just For Mom - breakfast dishes - Recipe

Ebony, May, 2000 by Charlotte Lyons

Yields 6 servings

CALORIES 260, FAT 12.0G, CHOLESTEROL 61 MG, FIBER 1.8G, SODIUM 694MG

Italian Vegetable Omelets

1 tablespoon olive oil
1 small zucchini, diced
3 ounces sliced fresh mushrooms
1 small tomato, chopped
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1 small clove garlic, minced
  Salt and pepper
2 tablespoons butter or margarine
4 eggs, lightly beaten
  Salt and pepper to taste

Heat oil in medium skillet over medium heat. Add zucchini, mushrooms, tomato, basil, oregano and garlic. Reduce heat to low. Cook until zucchini is crisp-tender and moisture has evaporated.-Season with salt and pepper; set aside. Melt 1 tablespoon of butter in 9-inch non-stick skillet over medium heat. Season beaten eggs with salt and pepper to taste. Add half the beaten eggs. As eggs set, lift slightly with spatula to allow uncooked portion to flow underneath. When eggs are set--but top is still moist--place half of the vegetable mixture on half of the omelet. Slip spatula underneath and tip skillet to loosen omelet; gently fold in half. Turn out onto serving plate; keep warm while preparing second omelet. Repeat with remaining eggs and vegetable mixture.

Yields 2 servings

CALORIES 321, FAT 27. 1G, CHOLESTEROL 392MG, FIBER 2.0G, SODIUM 232MG

Kentucky Scramble

6 slices lean bacon
1 tablespoon butter or margarine
1 cup fresh or frozen corn kernels
1/2 cup chopped green pepper
1/4 cup chopped pimiento
6 eggs, slightly beaten
  Salt and pepper to taste

Cook bacon in heavy 10-inch skillet over medium heat until crisp; remove and drain on paper towel. Reserve 3 tablespoons of bacon drippings in skillet. Add butter and corn. Cook and stir for 1 to 2 minutes. Stir in green pepper and pimiento and continue to cook until vegetables are tender, about 3 minutes. Season eggs with salt and pepper. Pour beaten eggs in skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout, but still moist, 3 to 5 minutes.

Yields 6 servings

CALORIES 142, FAT 9.5G, CHOLESTEROL 191MG, FIBER 0.8C, SODIUM 175MG

Spinach Crepes

2 eggs
1 cup milk
3 tablespoons vegetable off
1/2 cup unsifted, all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Prepare batter at least 2 hours prior to using. Beat together eggs, milk and oil. Gradually add flour, baking powder and salt; stir until smooth. Cover and refrigerate at least two hours. For each crepe pour 1/4 cup of batter on lightly oiled griddle. Cook until top appears dry and underside is golden. Turn crepes to brown other side.

Yields about 12 crepes (6 servings)

SPINACH FILLING

2 10-ounce packages frozen chopped
  spinach
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 teaspoon salt
  Dash pepper
2 cups milk
1 cup shredded Swiss cheese
  Dash nutmeg

Cook spinach as directed on package; drain well. Melt butter; blend in flour, salt and pepper in medium saucepan over low heat. Gradually stir in milk. Stirring constantly, cook over medium heat until thickened. Add spinach, cheese and nutmeg; continue to cook and to stir until cheese is melted. Spoon about 1/4 cup of spinach mixture in center of each crepe and roll up.