Herb Stuffed Eggs

PREP TIME: 5 minutes  / TOTAL TIME: 25 minutes  /  SERVINGS: 4 4 lg eggs 2½ Tbsp mayonnaise 1 Tbsp finely chopped fresh parsley 1 Tbsp finely chopped fresh chives 1 tsp Dijon mustard ⅛ teaspoon salt ⅛ teaspoon pepper

  1. PUT eggs in small saucepan and cover with cold water. Bring just to a boil, cover, remove from heat, and let stand 13 minutes. Place eggs in bowl of ice water, crack shells against side of bowl, and let stand until cool.2. PEEL eggs, halve lengthwise, and remove yolks. Put yolks, mayonnaise, parsley, chives, mustard, salt, and pepper in small bowl. Mash with fork to combine. With small spatula, fill egg whites with yolk mixture, mounding the tops. NUTRITION (per serving; 2 halves) 136 cal, 6 g pro, 1 g carb, 0 g fiber, 12 g fat, 2.5 g sat fat, 220 mg sodium Recipe by Jean Kressy MORE: 7 Things To Know Before You Buy Your Next Egg

Huevos Rancheros with Zucchini

PREP TIME: 15 minutes  /  TOTAL TIME: 30 minutes  /  SERVINGS: 4 1 Tbsp canola oil 1 med zucchini, chopped 8 oz sliced mushrooms ½ green bell pepper, chopped (½ c) 1 sm onion chopped (½ c) 1 can (14.5 oz) diced tomatoes 1 Tbsp tomato paste ½ teaspoon salt ⅛ teaspoon black pepper 1 tsp chili powder ¼ tsp cumin 4 lg eggs ½ c shredded sharp Cheddar (2 oz) 4 flour tortillas (7–8" diameter), warmed   1 Tbsp chopped cilantro

  1. HEAT oil in large nonstick frying pan over medium-high heat. Add zucchini, mushrooms, bell pepper, and onion. Cook, stirring occasionally, until lightly browned, about 5 minutes. Stir in tomatoes (with juice), ¼ cup water, tomato paste, chili powder, cumin, salt, and pepper. Cover and simmer until vegetables are tender and sauce is slightly thickened, about 5 minutes.2. BREAK 1 egg into a ramekin (to keep white and yolk intact) and carefully slip into vegetable mixture. Repeat with remaining eggs. Cover and simmer until egg whites have fully set, turning white, and yolks have firmed slightly, about 3 minutes. Sprinkle with cheese. Cover and cook until cheese melts, about 30 seconds.3. PLACE tortillas on 4 plates. Top with eggs and vegetable mixture and sprinkle with cilantro. NUTRITION (per serving) 376 cal, 17 g pro, 39 g carb, 4 g fiber, 17 g fat, 5.5 g sat fat, 956 mg sodium Recipe by Jean Kressy

Frisée with Roasted Mushrooms and Eggs

PREP TIME: 5 minutes  /  TOTAL TIME: 20 minutes  /  SERVINGS: 4 ½ lb mushrooms, trimmed and quartered ½ teaspoon salt, divided 3 Tbsp wine vinegar 4 lg eggs 3 Tbsp tomato juice 1 Tbsp extra virgin olive oil ¼ tsp Dijon mustard ½ teaspoon pepper 8 c mixed greens with frisée, torn into bite-size pieces (about 8 oz)

  1. HEAT oven to 450°F. Coat shallow baking pan with cooking spray. Spread mushrooms in pan, sprinkle with ¼ teaspoon salt, and lightly coat with cooking spray. Bake until just browned, about 10 minutes. Drain any liquid from mushrooms.2. FILL large frying pan two-thirds full with water. Add 1 tablespoon of the vinegar and bring to a simmer. Break 1 egg into a ramekin (to keep white and yolk intact) and carefully slip egg into water. Repeat with remaining eggs. Simmer 3 minutes for soft poached or 5 minutes for firmer yolks, spooning some of the water over eggs occasionally. Remove eggs carefully with slotted spoon to paper towel to absorb any extra moisture.3. WHISK tomato juice, oil, mustard, pepper, ¼ teaspoon salt, and remaining 2 tablespoons vinegar in large bowl. Add greens, mushrooms, and dressing and toss to coat. Arrange on 4 plates. Top each with an egg and sprinkle with salt to taste. NUTRITION (per serving) 127 cal, 9 g pro, 5 g carb, 2 g fiber, 9 g fat, 2 g sat fat, 561 mg sodium Recipe by Jean Kressy MORE: 10 Easy Egg Recipes Made With Just 5 Ingredients

Very Berry Clafouti

PREP TIME: 5 minutes  /  TOTAL TIME: 40 minutes  /  SERVINGS: 6 1 pkg (12 oz) frozen mixed berries, thawed 1⅓ c 1% milk 3 lg eggs ½ c all-purpose flour ⅓ c granulated sugar 1 tsp vanilla extract ⅛ teaspoon salt 2 tsp confectioners’ sugar

  1. HEAT oven to 375°F. Coat 10" or 9" deep-dish pie pan with cooking spray. Spread berries in pan.2. COMBINE milk, eggs, flour, granulated sugar, vanilla extract, and salt in blender and blend until smooth. Pour over fruit. Bake until golden brown, about 35 minutes. Cool on rack and serve warm or at room temperature. Sift confectioners’ sugar over top before serving. NUTRITION (per serving) 169 cal, 6 g pro, 30 g carb, 2 g fiber, 3.5 g fat, 1 g sat fat, 108 mg sodium Recipe by Jean Kressy

4-Step Fontina Frittata

PREP TIME: 12 minutes / TOTAL TIME: 24 minutes / SERVINGS: 6 6 lg eggs 3 c summer squash saute ½ c grated fontina cheese 1 tsp olive oil

  1. PREHEAT broiler. Position rack second from top.2. BEAT eggs in large bowl. Fold in squash and cheese.3. HEAT oil 2 to 3 minutes in medium nonstick, broiler safe skillet over medium heat, turning pan to coat. Add egg mixture and cook 3 minutes to set bottom. Reduce heat to medium low and cook 3 to 5 minutes, lifting edges occasionally and tilting pan so uncooked egg mixture flows to bottom.4. BROIL 3 to 4 minutes or until frittata is browned and set. Serve warm or at room temperature. NUTRITION (per serving) 175 cal, 11 g pro, 7 g carb, 2 g fiber, 12.4 g fat, 4 g sat fat, 291 mg sodium MORE: The Easiest Frittata Recipe Ever

Florentine Omelet

PREP TIME: 10 minutes / TOTAL TIME: 25 minutes / SERVINGS: 4 2 c liquid egg substitute 1 tsp Italian seasoning ¼ tsp salt 8 oz mushrooms, sliced 1 onion, chopped 1 red bell pepper, chopped 1 clove garlic, minced 2 oz (1 packed c) spinach leaves, chopped ¾ c (3 oz) shredded low-fat mozzarella cheese

  1. WHISK together the egg substitute, Italian seasoning, salt, and 3 tablespoons water in a medium bowl.2. COAT a large nonstick skillet with nonstick spray. Set over medium-high heat. Add the mushrooms, onion, bell pepper, and garlic. Cook, stirring often, for 4 to 5 minutes, or until the bell pepper starts to soften. Add the spinach. Cook for 1 minute, or until the spinach wilts. Transfer to a small bowl and cover.3. WIPE the skillet with a paper towel. Coat with nonstick spray. Set over medium heat. Pour in half of the egg-substitute mixture. Cook for 2 minutes, or until the bottom begins to set. Using a spatula, lift the edges to allow the uncooked mixture to flow to the bottom of the pan. Cook for 2 minutes, or until set. Sprinkle with half of the reserved vegetable mixture and half of the mozzarella. Cover and cook for 2 minutes, or until the cheese melts. Using a spatula, fold the egg mixture in half. Invert onto a serving plate.4. COAT the skillet with nonstick spray. Repeat with the remaining egg-substitute mixture, vegetable mixture, and mozzarella to cook another omelette. To serve, cut each omelette in half. NUTRITION (per serving) 211 cal, 24 g pro, 10 g carb, 2 g fiber, 9 g fat, 3.5 g sat fat, 511 mg sodium  

Ginger-Sweet Potato Cheesecake

PREP TIME: 16 minutes / TOTAL TIME: 1 hour, 26 minutes / SERVINGS: 16 12 oz sweet potatoes, peeled and cut into 1" pieces 1 c dried apricots, chopped 15 gingersnap cookies ¾ c Fiber One cereal 2 Tbsp unsalted butter, melted 8 oz fat-free cream cheese, softened 8 oz Neufchatel cheese, softened 1 c plain nonfat yogurt 3 egg whites ⅔ c packed brown sugar 3 Tbsp finely chopped crystallized ginger 1 Tbsp whole wheat flour 2 tsp pumpkin pie spice 2 tsp vanilla extract ¼ tsp salt

  1. PREHEAT the oven to 350°F. Coat a 9" springform pan with cooking spray.2. COMBINE the potatoes in a large saucepan over high heat with enough cold water to cover by 2". Bring to a boil; cook until the potatoes are tender, 12 to 15 minutes. Drain and mash; cool. Meanwhile, bring 1 cup water to a boil in a small saucepan over high heat. Remove from the heat, add the apricots and let stand for 10 minutes; drain.3. COMBINE the cookies and cereal; process until finely ground in the bowl of a food processor. Transfer to a bowl and add the butter; mix well.4. PRESS firmly the mixture into the bottom and 1" up the sides of the prepared pan. Bake for 10 minutes; cool on a wire rack. Reduce the oven temperature to 325°F.5. PLACE the mashed sweet potatoes, cream cheese, and Neufchatel cheese and beat on high speed until smooth in the bowl of an electric mixer, about 1 to 2 minutes. Add the yogurt, egg whites, sugar, ginger, flour, pumpkin pie spice, vanilla extract, and salt and beat well.         6. SPRINKLE the apricots over the bottom of the prepared crust. Pour the potato mixture over the apricots. Bake until the cheesecake is almost set, about 42 to 45 minutes. Turn the oven off and let stand for 1 hour. Remove from the oven and allow to cool to room temperature.7. COVER with plastic wrap and chill for at least 3 hours before serving. NUTRITION (per serving) 164 cal, 6 g pro, 24 g carb, 2 g fiber, 5.8 g fat, 3 g sat fat, 251 mg sodium MORE: 7 Desserts So Delicious You’d Never Know They’re Packed With Veggies

Sweet Lemon-Ricotta Brunch Blintzes

PREP TIME: 20 minutes / TOTAL TIME: 45 minutes / SERVINGS: 4 BLINTZ BATTER: ¾ c white whole wheat flour 2 Tbsp ground flaxseed Pinch of salt 2 omega-3-enriched eggs 1 c fat-free milk 1 Tbsp canola oil 1 tsp vanilla extract BLINTZ FILLING: 1 c part-skim ricotta cheese 2 Tbsp confectioners’ sugar + extra for garnish ¼ tsp lemon extract 1 c fresh or frozen and thawed raspberries BLINTZES:1. COMBINE the flour, flaxseed, and salt in a mixing bowl. Stir to mix. Beat the eggs with a fork or whisk until very well blended, in another mixing bowl. Add 1 cup of the milk, the oil, and vanilla. Whisk to mix. Add gradually to the dry ingredients, whisking constantly, to create a smooth batter. Allow to sit for 5 mintues.2. STIR the batter gently and let it run off of a spoon. It should be thinner than cake batter. Add 1 tablespoon more milk at a time until desired consistency is reached.3. HEAT a crepe pan or 8" nonstick skillet over medium-high heat. Pick up the pan with a mitt, and holding it away from the heat, coat the pan lightly with cooking spray. Return to medium-high heat. Ladle a scant ¼ cup of batter into the pan. Swirl the pan quickly and evenly to cover the bottom with batter. Cook for 1 to 2 minutes, adjusting the heat higher or lower as needed, or until the bottom is browned. Flip and cook for about 1 to 2 minutes, or until cooked through. Reduce the heat if the bottoms are browning too fast. Transfer to a tray. Off the heat, coat the pan with cooking spray. Return to the heat and cook another blintz. Continue until all the blintzes are cooked. BLINTZ FILLING AND ASSEMBLY:1. REHEAT the oven to 350°F. Coat a 13" x 9" baking dish with cooking spray.2. COMBINE the ricotta, sugar, and lemon extract in a bowl meanwhile. Set aside.3. LAY the blintzes on a work surface. Dollop some of the ricotta mixture in the center of each blintz. One at a time, fold 2 opposite sides of a blintz over the cheese to meet in the middle. Fold the opposite sides to the middle to make a bundle. Place seam side down in the baking dish. Continue until all the bundles are shaped. Cover the pan tightly with aluminum foil.4. BAKE for 25 to 30 minutes, or until heated through. Serve warm, garnished with raspberries and dusted with confectioners’ sugar. NUTRITION (per serving) 309 cal, 17 g pro, 33 g carb, 6 g fiber, 13 g fat, 4 g sat fat, 181 mg sodium

Tomato and Egg Stacks

PREP TIME: 10 minutes / TOTAL TIME: 50 minutes / SERVINGS: 4 3 tsp olive oil 1 lg yellow onion, thinly sliced 2 tsp chopped fresh thyme 1 lg beefsteak tomato, sliced into 4 rounds 3 oz shredded smoked mozzarella 4 slices reduced-sodium ham (about 4 oz), sliced into strips 4 lg eggs

  1. HEAT oven to 400°F. Heat 2 tsp of the oil in medium nonstick skillet over medium-high heat. Add onion, thyme, and ½ tsp kosher salt. Cook, stirring, until onion is soft, about 6 minutes. Reduce heat to low and continue to cook, stirring occasionally, until onion is golden brown, about 20 minutes. Transfer onion to bowl.2. COAT lightly sheet pan with cooking spray. Arrange tomato slices in even layer and top with cheese and onion. Bake until cheese is melted, 5 to 7 minutes. Meanwhile, heat remaining 1 tsp oil in skillet over medium-high heat. Add ham and cook until crisp, about 2 minutes. Poach or fry eggs. ​ ​ Top each tomato slice with ham and an egg before serving. Season with additional thyme, if desired. NUTRITION (per serving) 230 cal, 19 g pro, 6 g carb, 1 g fiber, 3 g sugars, 14 g fat, 5 g sat fat, 490 mg sodium MORE: 6 Recipes With Fresh Tomatoes

Garden Breakfast Wrap

PREP TIME: 3 minutes / TOTAL TIME: 8 minutes / SERVINGS: 4 4 spinach-flavored flour tortillas (12" diameter) 2 tsp trans-fat free spread 4 eggs, beaten 4 egg whites, beaten ½ c (2 oz) crumbled reduced-fat lemon, garlic, and herb feta cheese or ¼ c (1 oz) grated parmesan cheese 4 c (4 oz) baby arugula or baby spinach Hot-pepper sauce

  1. PREHEAT a grill pan over medium-high heat. Lightly toast 1 tortilla in the pan about 20 seconds, flip, and cook 10 seconds longer.  Set aside on a plate and cover with a slightly damp paper towel. Repeat with the remaining tortillas.2. MELT the trans-fat free spread in a large nonstick skillet over medium heat. Pour in the eggs, egg whites, and cheese. Cook, stirring, for 2 minutes. Add the greens. Continue cooking, stirring, for about 1 minute longer, or until the eggs are set and the greens are wilted.3. MOUND one-quarter of the mixture on the bottom half of 1 tortilla, flap up the 2 sides, and roll into a tube. Repeat with the remaining tortillas and filling. Cut the wraps diagonally in half and serve with hot-pepper sauce, if desired. NUTRITION (per serving) 516 cal, 24 g pro, 67 g carb, 5 g fiber, 17 g fat, 5 g sat fat, 900 mg sodium MORE: 18 Crazy-Healthy Breakfasts Hearty Enough For Dinner