Turkey Frittata

Ingredients
2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
1 yellow pepper, medium dice
6 scallions, chopped
2 medium tomatoes, seeded and diced
3 cups leftover turkey, shredded
Salt and freshly ground black pepper
12 eggs
1/4 cup heavy cream
1 1/2 cups cheddar cheese shredded
2 medium tomatoes, seeded and diced
Yields: 4 servings

Preparation
Pre-heat the broiler to high but keep the rack on the lowest rung.
Place a medium-sized skillet with an oven-safe handle over medium-high heat and add EVOO.
Once oil is hot, add the yellow pepper and scallions, and cook for about 2-3 minutes. Add the tomatoes, turkey, salt and freshly ground black pepper.

Whisk together the eggs and heavy cream in a large measuring cup or bowl and pour over the veggies and turkey.

Using an offset spatula, stir the egg until the mixture starts to set -- the eggs should look lumpy and runny at the same time. Pop the skillet into the broiler and cook until firm, about 4-5 minutes.


It's very good. You will be surpise when you are done making it and once you take to frist bite...

Protien Packed Egg Scramble

Ingredients
1 large egg, plus 3 large egg whites
4 ounces soft silken tofu, drained
Coarse salt and ground pepper
1 teaspoon olive oil
1 bell pepper (ribs and seeds removed), chopped
1 scallion, white and green parts separated and thinly sliced

Directions:
In a bowl, whisk together egg, egg whites, and tofu; season with salt and pepper.
In a small nonstick skillet, heat oil over medium-high; add bell pepper and scallion whites.
Cook until scallion has browned, 3 to 5 minutes; transfer to a plate.
Add egg mixture to skillet; cook, stirring occasionally with a rubber spatula, just until set, 2 to 3 minutes.
Top with bell-pepper mixture and scallion greens.

per serving:
121 cal
5.5g fat
12.9 g protein
5 carbs
1.4 fiber

Healthy blueberry-banana muffins

1 cup whole-wheat flour (spooned and leveled)

3/4 cup all-purpose flour (spooned and leveled)...could make this whole wheat as well

1/4 cup wheat germ

small handful of crushed flax seed...optional

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, room temperature

1/3 cup splenda or stivia

1/3 cup packed light-brown sugar

2 large eggs

2 ripe bananas (about 1 pound)

1/3 cup reduced-fat (2 percent) milk...I use rice or almond milk

1 teaspoon pure vanilla extract

1 cup frozen blueberries



Directions

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
2. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
3. In a large bowl, beat butter and sugars with a mixer until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.

With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined.
Fold in frozen blueberries.
Divide batter among muffin cups.
Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through.
Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

These came out great and were very easy to make. The kids loved them and eaten for breakfast with some nuts they make a very healthy and filling meal.

Wholesome Oat Muffins

Make a double batch and freeze some for later!

1 cup buttermilk
3/4 cup plus 2 tbsp of rolled oats
1 1/4 cups whole grain pastry flour
1 1/2 tsp of baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp salt
2/3 cup chopped walnuts
1/3 cup brown sugar substitute (splenda makes brown sugar)
1/3 cup Canola oil
1 large egg, beaten
1 tsp vanilla extract

Preheat oven to 425
Line or spray 12 muffin cups
In a small bowl combine the buttermilk and 3/4 cup of oats
Let soak for 30 minutes
Combine flour, baking powder, baking soda, cinnamon, and salt
Stir in walnuts
Sift together brown sugar, oil, egg, and vanilla until well blended.
Stir in oat mixture
Stir in flour mixture until just combined do not over mix
Fill muffin cups about 2/3 full
Sprinkle the remaining 2 tbsp of oats over the batter
Bake 11 to 15 minutes