Tasty Recipes

INGREDIENTS

4 teaspoons olive oil, divided
1 yellow bell pepper, cut into 1/4-inch dice
1 tablespoon minced garlic
2 tablespoons olive oil
1 medium onion, cut into 1/4-inch dice
1/2 teaspoon salt
1 medium zucchini, cut into 1/4-inch dice
1 pint grape tomatoes, quartered
1/2 cup coarsely chopped fresh cilantro
8 large eggs

COOKING DIRECTIONS

Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute bell pepper, onion, and garlic with salt, stirring, until softened, about 5 minutes. Add zucchini and tomatoes and saute, stirring, until zucchini is tender, about 5 minutes. Stir in cilantro and salt and pepper to taste, then transfer vegetable confetti to a bowl and keep warm.

Fry eggs and serve: Heat 2 teaspoons oil in cleaned skillet over moderately low heat and crack 4 eggs into skillet. Cook, uncovered, over low heat until whites are cooked, about 3 minutes, then transfer eggs with a spatula to 2 plates. Sprinkle eggs with salt and pepper and scatter one fourth of vegetable confetti on each plate. Repeat procedure with remaining oil, eggs, and confetti.

Servings: 4

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INGREDIENTS

4 large eggs
4 large egg whites
3/4 cup shredded Gruyere cheese
1 cup skim milk
2 tablespoons Dijon mustard
1/2 cup chopped jarred roasted red peppers
1 teaspoon minced fresh rosemary
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes
5 cups chopped spinach, wilted
1/4 teaspoon freshly ground pepper
1 cup diced ham steak

COOKING DIRECTIONS

1. Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
2. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, pepper and rosemary: whisk to combine.
3. Toss bread, spinach, roasted red peppers and ham in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
4. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

NUTRITION INFORMATION

Protein: 20 g
Carbohydrates: 20 g
Dietary Fiber: 3 g
Fat: 13 g
Calories: 273 kcal
Sugars: 4 g

Servings: 6

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