Easy Egg Omelet (p1)
2 eggs, beaten
sliced mushrooms, bell peppers and onion
I cant believe its not butter (ICBINB)
shredded cheese (mozzarella and colby or mild cheddar blend)
salt to taste
Cut bell peppers (into strips or small chunks) and slice up an onion. Saute in ICBINB til tender and set aside. Slice mushrooms and saute in ICBINB too and salt to taste and set aside with onion and bell pepper. I like to cook the mushrooms separately as they take less time to cook and they tend to soak up the juices at the beginning of their cooking.
Beat 2 eggs and pour into a hot non-stick skillet that's been lightly sprayed with nonstick cooking spray. Cook til its set up a bit and flip. While the other side is cooking, top with cooked veggies and cheese and sprinkle with some salt and oregano. Sometimes the egg cooks up before the cheese is good and melted so I nook in the microwave a bit.
Quick Italian Spinach Pie (p1)
Adapted from :
1 container (16 oz.) Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Shredded Reduced Fat Mozzarella Cheese
4 eggs, beaten
1/3 cup 100% Grated Parmesan Cheese
1 tsp. dried oregano leaves
Ground turkey sausage, cooked and drained if needed (I added this and REALLY think it ads extra flavor and texture)
PREHEAT oven to 350°F. Mix all ingredients until well blended.
POUR into greased 9-inch pie plate.
BAKE 40 minutes or until center is set.
I often double this and place in a 9x13 and bake til set. Than I cut into servings and freeze or place in the fridg til ready to eat. It reheats wonderfully!
Note: the real Kraft recipe called for: 1 jar (7 oz.) roasted red peppers, well drained, chopped. and no sausage....but I leave the peppers out and add the turkey sausgae and its REALLY yummy and easy! ENJOY!!!!!