Turkey Spinach Frittata

1/2 cup raw spinach leaves chopped
2 oz packaged light low cal/low fat turkey slices - I used Castlewood Oven roasted turkey - 50 calories per 2 oz.
2 wedges laughing cow swiss cheese
1/2 small container egg white substitute (or 15 tbs if you have a larger container - I don't know the TBS/cup ratio... sorry)
a liberal shaking of Mrs. Dash - the wonder spice
Rosemary to taste.

Mix all ingredients together in a mixing bowl, spray a glass pie dish with cooking spray and bake in the oven on 350 until cooked throughout... I cooked it in the microwave since I was on a time crunch, which was still really yummy but didn't give it that delicious crispy browning taste that baking in an oven would have.

Crockpot Western Omelet Casserole 10-12 hours

Crockpot Western Omelet Casserole

1 bag (32 oz.) frozen hash brown potatoes

1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed

1 med. diced onion

1 green bell pepper diced

1 ½ C shredded cheddar or Monterey Jack cheese

1 dozen eggs

1 C milk

1 tsp. salt

1 tsp. pepper (more or less to taste)

Serves 12

Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.

Beat the eggs, milk and salt & pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.

Hilary’s Heavenly Eggs

From EatingWell: March/April 2010

4.8 out of 5 stars based on 11 reviews

This unusual combination of eggs braised in tomato sauce served on crusty bread is out of this world. Also try it over angel hair pasta. Serve with: Steamed broccolini.

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READER'S COMMENT:

"This really was a great, easy and very tasty dinner! I took the advice to make some hashbrowns on the side and I also did not use the pancetta. I did use a spicy tomato basil sauce to add some bold flavor to the mix.

4 servings

Active Time: 35 minutes

Total Time: 35 minutes

Nutrition Profile

Diabetes appropriate | Low calorie | Healthy weight | High fiber | High potassium |

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, sliced
• 1 ounce pancetta, chopped (optional)
• 2 cups prepared marinara sauce
• 4 large eggs
• 6 large fresh basil leaves, torn into small pieces
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon freshly ground pepper
• 4 slices whole-wheat country bread, toasted (I used gluten free Whole Foods prairie bread)
  

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Preparation

1. Heat oil in large skillet over medium heat. Add onion, garlic and pancetta (if using). Cook, stirring occasionally, until soft and beginning to brown, 4 to 6 minutes.
2. Reduce heat to medium-low. Add marinara and adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with basil; cover and cook until the eggs are the desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with Parmesan and pepper.
3. To serve, top each slice of toasted bread with an egg and sauce. Serve immediately.

Nutrition

Per serving: 345 calories; 17 g fat (4 g sat, 8 g mono); 215 mg cholesterol; 38 g carbohydrates; 1 g added sugars; 13 g protein; 6 g fiber; 767 mg sodium; 529 mg potassium.

Nutrition Bonus: Vitamin A (25% daily value), Iron (20% dv)

2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1 medium-fat meat, 1 1/2 fat