August 8th, 2017

Whole Wheat Pancakes

1 cup whole wheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup milk
2 tablespoons oil
additional oil for frying

  1. Oil a frying pan (nonstick pans are very helpful).
  2. Mix the flour, sugar, baking powder and salt in one bowl.
  3. In another bowl, scramble the egg, then add the milk and the 2 tablespoons of oil.
  4. Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more.
  5. Heat the frying pan to medium temperature.
  6. Pour a pancake, about 4 inches in diameter using about a 1/4 cup of batter.
  7. The pancake will bubble. When the bubbling settles down and the edges are slightly dry, flip the pancake.
  8. When the pancake looks done, remove it and start another one.

These are slightly healthier than pancakes made with white flour, as they have more fiber. Be creative and don’t limit yourself to just maple syrup – how about a fruit topping, depending on the season? Of course, you could just put the fruit on the side and still have a very good breakfast, but combining them can be fun too.

August 8th, 2017

Red and Yellow Pepper Omelets

1 teaspoon of olive oil
4 egg whites
teaspoon of dried basil
2 teaspoons of grated Parmesan cheese (divided)
One sweet red pepper (thinly sliced)
One yellow pepper (thinly sliced)
teaspoon of black pepper

1) In a large non-stick frying pan, warm the oil over medium heat.

2) Add the red peppers and yellow peppers stirring frequently for about 4 to 5 minutes. Make sure to keep the ingredients warm over low heat.

3) In a small bowl, lightly whisk together the egg whites, basil, and black pepper.

4) Coat a small non-stick frying pan with non-stick spray.

5) Warm the ingredients over medium-high heat for one minute.

6) Add half of the egg mixture, swirling the pan to evenly coat the bottom.

7) Cook for 30 seconds or until the eggs become set.

8) Carefully loosen the omelet and flip, cooking for one minute (or until firm).

9) Sprinkle half of the peppers over the eggs. Fold to enclose the filling.

10) Transfer to a plate, sprinkling 1 teaspoon of the Parmesan on top.

11) To make a second omelet, repeat the above steps using the remaining egg mixture, peppers, and teaspoon of Parmesan

August 8th, 2017

French Toast

1 egg
1/4 cup milk
2 slices of bread (1″ thick french bread slices are commonly used)
butter
1/2 tsp vanilla extract (optional)
1/4 tsp cinnamon (optional)

  1. Mix eggs, milk and any optional ingredients you are using in a bowl.
  2. Heat a frying pan to a medium temperature. Melt butter and spread over surface.
  3. Soak each slice of bread in the egg and milk mixture and place in frying pan.
  4. Brown both sides and serve.

French toast is great garnished with fruit, whipped cream, syrup or nuts, or you can be creative and do something all your own.

August 8th, 2017

Bacon & Cheese Omelet

3 eggs
2 cooked slices of bacon
2 slices of any cheese
2 tbsp butter

  1. Break bacon into 1″ pieces
  2. Cut cheese into 1″ slices
  3. Beat eggs
  4. Heat frying pan and melt butter, spreading across surface of pan.
  5. Turn heat to medium and add eggs. Rotate the pan to cover the entire surface. Using a spatula, pull back one edge of the eggs and drain uncooked eggs so that they cook as well.
  6. Add cheese and bacon on one half of the eggs.
  7. Flip the other half over the cheese and bacon. Cook until the cheese melts.

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