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    Skillet Breakfast

    Skillet Breakfast


    I found this at www.nbc12.com, the Richmond, Va NBC affiliate. It was among



    Recipes … recommended by the Ukrop's nutritionist….excellent choices for
    those who need to cook healthy.” [Ukrops is our local upscale grocery chain
    in Richmond.] It was among their Healthcast recipes, geared for diabetic
    diets. Since I’m trying to eat healthier, I gave this recipe a try and
    loved
    it! After making it in a skillet, I decided it would be easier to cook in
    the oven, so I adapted it to be baked in a pie-pan. I’ve made this recipe
    every 4 days now for about 6 weeks--I have it for breakfast every morning,
    altering ingredients/herbs each time I make it to keep it interesting. I
    don’t care for green pepper, so I substituted onions and mushrooms. The
    original recipe is first; my adaptation second. I used to get hungry
    mid-morning after a bowl of cereal but I don’t when I have this for
    breakfast:


    --Deb (misty00123@aol.com)


    Skillet Breakfast (NBC12 Healthcast)
    8 pieces turkey bacon, cut into 1/2 inch pieces
    1 medium potato, cut into small cubes
    1 cup Bird's Eye frozen Pepper Stir Fry
    1/2 tsp chili powder
    8 oz egg substitute
    Place turkey bacon and potato in nonstick skillet. Cook on medium heat 12
    minutes or until potatoes are fork tender, stirring frequently. Stir in
    vegetables and chili powder. Pour egg product evenly over mixture. Cover.
    Reduce heat to low and cook 5 minutes or until mixture is set. Cut into 4
    wedges. Makes 4 servings. Each serving contains: 150 calories, 7 g fat, 2 g
    saturated fat, 25 mg cholesterol, 470 mg sodium, 10 g carbohydrate, 2 g
    fiber, 3 g sugars, 13 g protein. Exchanges: ¾ carbohydrate, 2 lean meat


    Skillet Breakfast (adapted by Deb)
    6 slices turkey bacon, cut into 1/2 inch pieces
    OR 3 turkey breakfast sausage links*
    1 medium potato, cut into small cubes
    1/2 cup chopped Vidalia onion or scallions/green onions/spring onions
    1/2 jar sliced mushrooms or similar amount of freshly sliced mushrooms
    Fresh chopped herbs to total about 2-3 Tbsp.: Cilantro, parsley, dill,
    basil,
    etc.
    Pepper, salt (minimal), or other seasonings to taste (Emeril’s, Tony
    Chachere’s**, etc.)
    8 oz egg substitute (I've found that Egg Beaters work best)
    3 Tbsp. grated Parmesan cheese
    Place turkey bacon, onion, mushrooms and potato in nonstick skillet. Cook
    on
    medium heat 12 min. or until potatoes are fork tender, stirring frequently.
    Add water as needed to prevent sticking but drain off any excess water when
    done. Stir in herbs. Grease a pie pan with 1 tsp. Olive oil. Put mixture
    into pie pan and pour egg product evenly over mixture. Bake at 375 degrees
    (F) loosely covered with foil for 30 minutes. Remove foil and continue
    baking
    for 5-10 minutes until center is firm—take care not to over-bake. After
    taking out of oven, sprinkle Parmesan cheese evenly over casserole and set
    aside to cool. When cool, cut into 4 wedges. Makes 4 servings.
    I don’t have exchange/calorie info for “my” version. I believe they would
    be similar, though ­ since I cut the amount of bacon but added Parmesan
    cheese (1 slice turkey bacon = 84 calories; 3 Tbsp. Parmesan cheese = 90
    cal.) When using turkey breakfast sausage, I discovered it works best to
    brown them alone first, and then chop them up and then add them to the
    skillet while sautéing potatoes and onions, etc.
    **http://www.tonychachere.com/ (Tony’s spice is worth checking out!—it is
    Awesome!)
    _______________________________________



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