Deluxe Ham Omelet
2 tablespoons half and half cream
2 tablespoons snipped chives
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon vegetable oil, butter or margarine
1/2 cup finely chopped fully cooked ham
2 tablespoons chopped green pepper
2 tablespoons chopped tomato
2 fresh mushrooms, sliced
2 tablespoons shredded Cheddar cheese
2 tablespoons shredded Mozzarella cheese
In a small bowl, beat together the eggs, cream, chives, garlic salt and pepper. Heat oil in a 10 inch nonstick skillet over medium heat; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with ham, green pepper, tomato and mushrooms. When eggs are set, remove from the heat; Fold omelet in half. Sprinkle with cheeses; cover for 1 to 2 minutes, or until melted.
Makes 1 to 2 servings.
HOLE IN ONE
One slice of bread (any kind)
Biscuit cutter or juice glass
Spray a frying pan with non-stick spray and set it aside.
Butter the piece of bread on one side. Put it butter-side-down in the frying
pan. Butter the side on top. (Using a rubber spatula makes this easier.)
With a biscuit cutter or the rim of a juice glass, stamp a hole in the
center of the slice of bread. Put the circle you’ve cut out next to the
slice of bread in the pan.
Put the pan on medium heat and wait until the bread starts to fry. Then
crack an egg and drop it into the hole in the bread. (If you’re really
hungry, you can use two eggs.) Add salt and pepper to the egg if you wish.
When the egg has cooked on the bottom, flip the whole thing, bread and all,
with a pancake turner. Also flip the cutout circle of bread. Fry until the
egg is done the way you want it.
Eggs Benedict Casserole
2 1/2 cups dried cooked smoked ham
1/4 teaspoon pepper
Mornay Sauce (see below)
1 cup crushed cornflakes cereal
1/4 cup margarine, melted
Arrange ham in ungreased 13 by 9 by 2 inch baking dish. Heat 1 1/2 to 2 inches water to boiling; reduce to simmering. Holding egg close to water, carefully slip egg into water. Cook until egg is just set, 3 minutes. Remove from water; place on ham. Repeat with remaining eggs. Sprinkle eggs with pepper. Pour Mornay Sauce over eggs. Combine cornflakes with margarine, sprinkle over casserole. Bake, uncovered, at 350 degrees for 25 to 30 minutes.
1/4 cup margarine
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 1/2 cups milk
1 1/2 cups shredded Swiss cheese
1/2 cup grated Parmesan cheese
Melt margarine over low heat; blend in flour, salt and nutmeg. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Add Swiss and Parmesan cheeses; cook and stir until cheese is melted and mixture is smooth.
Here is the recipe for the omelette I made this morning.
I made this recipe up myself from ingredients that we had on hand.
one onion, chopped
some button mushrooms, chopped
six slices of bacon, chopped
5 eggs, beaten
one clove of garlic, finely chopped
salt and black pepper to season
Fry light cooking spray
Beat eggs in a bowl. Add salt and black pepper to the eggs to season them.
Fry the bacon, when its nearly done, add the onion, garlic and mushrooms.
Lightly fry them, then add the eggs, fry all of it together in the pan.
when the omelette is finished cooking, sprinkle over the grated cheese and brown it under the grill.
Add more seasoning if required.
Then tuck in and enjoy!
eggs and toast for breakfast this morning. I’m getting addicted to eggs. boiled eggs. On my plan they are free. Free means I can eat as many of them as I want. They dont count and I wont put on weight from them, but why then are they meant to be bad for cholesterol? I ate two for breakfast. They tasted so good, with a little salt and pepper on them. Yum!
Low calorie cooking spray
8 spring onions, finely sliced
2 garlic cloves, peeled and crushed
1 red chilli, deseeded and finely chopped
6 tbsp drained and finely chopped bottled roasted red peppers
200g can sweetcorn kernels, drained
200g fresh or frozen peas
6 eggs, beaten
4 tbsp finely chopped fresh flat-leaf parsley
250g cooked macaroni
Salt and freshly ground black pepper
1.Preheat the oven to 180°C/160°C Fan/Gas 4. Spray a medium-sized ovenproof flan or pie dish with low calorie cooking spray.
2.Place all the ingredients in a large bowl and mix to combine. Season well and transfer to the dish.
3.Place in the oven and bake for 25-40 minutes or until the eggs have set and the frittata is golden brown.
4.Remove from the oven and stand for 15-20 minutes. Cut into wedges and serve with a crisp green salad.