Easy to make Egg White Frittata recipe. Perfect for a Sunday brunch!
½ cup sliced mushrooms
¼ cup chopped onions
¼ (1 ounce) shredded low-fat cheddar cheese
1 teaspoon imitation bacon-flavored bits
3 egg whites
Pinch ground white pepper
1 teaspoon grated Parmesan cheese
1. Preheat oven to 350 degrees. Lightly spray 8-ounce individual casserole dishes with vegetable oil spray.
2. In a small microwave-safe bowl, microwave mushrooms and onion on HIGH 2 minutes or until onion is translucent and mushrooms release their juices, stirring halfway through cooking time.
3. Spread onion and mushrooms in each prepared dish; sprinkle with cheddar and bacon bits. Pour egg whites over vegetables; sprinkle with pepper and parmesan. Bake 20 minutes.
For those of you that love almond milk, thought you’d appreciate this recipe. Enjoy!
What does your favorite style of eggs say about you?
Came across this yummy Breakfast Pizza recipe. Gotta try this! Yum!
YIELD: 4 Servings
1 pizza crust (recipe here: http://realfoodbydad.com/homemade-bbq-chicken-pizza-2/ )
2 3 oz. sausage links, casing removed, crumbled and browned
2 cups diced hash browns, cooked
1 cup cheddar cheese
1/2 cup chunky salsa, drained
Preparation: Heat oven to 500 degrees F. Place pizza stone on lower middle rack. Lightly grease a sheet of parchment paper with olive oil. Transfer ball of dough to parchment. Stretch out dough by hand as much as possible, then lightly brush with olive oil, cover with another piece of parchment. Use a rolling pin and work from the middle of the dough outward to flatten dough to ¼ inch thickness. Peel off top parchment paper.
Note: Dough can be made ahead of time and refrigerated for up to three days.
Assembly: Sprinkle down browned sausage, hash browns, cheddar cheese and salsa. Break eggs on top of pizza. Slide the pizza (with the parchment underneath) on to the hot pizza stone. Bake for 3-5 minutes until pizza crust starts to turn golden. Rotate the pizza once and remove parchment, continue to bake for another 3 minutes or until eggs are cooked but still runny. Remove from oven.
Interesting facts about Mayonnaise.
August 3, 2014 is National Watermelon Day! Watermelon is a delicious summer fruit that has become a staple at family picnics and cookouts. Did you know that watermelons are 92% water? No wonder they’re so refreshing! There are around 300 different kinds of watermelon in the U.S. and Mexico. You can find red, pink, white, and yellow varieties in various sizes and shapes. Watermelons are usually quite large, and many county fairs award prizes for the biggest ones. According to the Guinness Book of World Records, the heaviest watermelon weighed 262 pounds. To learn more interesting watermelon facts, check out www.watermelon.org. To celebrate National Watermelon Day, have some watermelon for dessert tonight! Slice it up and eat it plain, cook it on the grill, mix it into a salsa, or blend it into a cocktail. Enjoy!
1 (12-pound) watermelon (preferably seedless) 1/4 cup sugar, divided 4 teaspoon fresh lemon juice, divided 16 cups ice cubes, divided
Garnish: lemon slices; mint sprigs
Cut watermelon flesh into 2-inch chunks and discard rind. Purée one fourth of watermelon in a blender with 1 Tbsp sugar, 1 tsp lemon juice, 4 cups ice, and a pinch of salt. Strain through a fine-mesh sieve into a large bowl, discarding solids. Make 3 more batches. Add sugar to taste if desired and serve over ice.
Cooks’ note: Watermelonade can be made 1 day ahead and chilled, covered. Drink will separate; re-blend before serving.
Watermelon Facial Mask Recipe:
Mash up 1/4 of a watermelon and drain off the excess juice. You’re also going to want to make sure you get rid of the seeds or it might not make for the most pleasant of masks! By applying the mixture to the face for 15 minutes you will reap the rewards of the highly powerful antioxidant effects attributed to the watermelon. A great way to achieve a thorough cleansing!