Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir until smooth(batter will be slightly thick).
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges looked cooked. Yield: 10(4-inch) pancakes (serving size: 1 pancake)
Multi-grain Pancake Mix: Place oats in food processor, and process until smooth. Add remaining ingredients: process until smooth. Store in a tightly sealed container in refrigerator.
Servings: 2 Notes: Serving ideas: Cut omelet in half; garnish with dill weed, if desired.
WHAT YOU NEED:
1 cup
tomato, peeled, seeded, and chopped
1 teaspoon
chopped fresh dill weed
1 teaspoon
minced fresh chives
1 dash
salt
vegetable cooking spray
1/4 cup
chopped purple onion
2 cups
loosely packed chopped fresh spinach
3/4 cup
hot cooked rice, cooked without salt, or fat
3 tablespoons
crumbled feta cheese (3/4 ounce)
1 tablespoon
chopped fresh dill weed, divided
1 tablespoon
minced fresh chives, divided
1 tablespoon
skim milk
6 ounces
Eggology fresh egg whites
1 dash
freshly ground pepper
Optional
fresh dill weed sprigs
INSTRUCTIONS
Combine first 4 ingredients; stir well, and set aside. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; sauté 2 minutes. Add spinach; sauté 1-1/2 minutes or until spinach begins to wilt. Stir in rice, feta cheese, 1-1/2 teaspoon dillweed, and 1-1/2 teaspoons chives, and set aside.
Beat 3 oz egg whites in a bowl until thick and pale (about 5 minutes). Add milk; beat until well blended, and set aside.
Beat 3 oz egg whites (at room temperature) and salt until soft peaks form. Add the remaining dill weed, remaining chives, flour, and pepper, beating until stiff peaks form. Gently fold into previous egg white mixture.
Coat a medium-size nonstick skillet with cooking spray, and place over medium heat until hot. Spread egg mixture evenly in skillet; top with spinach mixture. Cover, reduce heat to medium-low, and cook 10 minutes or until center is set.
Carefully loosen omelet with a spatula, and fold in half; gently slide omelet onto a warm serving plate. Spoon tomato mixture over top.
Preheat nonstick skillet over medium heat. Add the onion and bell peppers; sauté for 7 minutes or until tender. Add diced ham, and sauté 1 minute. Remove from heat; set onion mixture aside.
Combine the egg whites, and salt in a medium bowl; stir well with a wire whisk.
Preheat nonstick skillet over medium heat. Add 1/2 cup of onion mixture, spread over bottom of skillet. Pour half of egg mixture into skillet, and top with 1/2 cup onion mixture (do not stir). Cover, reduce heat to medium-low, and cook for 10 minutes or until the center is set. Loosen the omelet with a spatula, and fold in half. Slide omelet onto an individual plate; set aside, and keep warm. Repeat the procedure with remaining, onion mixture, and egg mixture.
Servings: 2 Notes: Spoon half of the tomato mixture onto each of 2 plates, and top with eggs. Sprinkle 1 tablespoon cheese and 1 tablespoon green onions over each serving.
Combine the first 8 ingredients in a large nonstick skillet; stir well, and bring to boil. Cover, reduce the heat, and simmer the tomato mixture for 10 minutes.
Break each egg into a custard cup, and slip eggs from cups into tomato mixture. Cover and simmer for 6 minutes or until the eggs are done. Remove eggs with a slotted spoon.
store-bought pastry crusts (filo dough works well too, just wrap it into a pouch and butter well)
2
big handfuls baby spinach, washed and dried, then chopped
1
small yellow onion, diced
3
medium button mushrooms, wiped clean then diced
1 cup
grated jack cheese
1/2 cup
Eggology egg whites
butter
garlic salt
fresh ground pepper
INSTRUCTIONS
Preheat oven to 350 degrees F.
The Filling: In a small saucepan on low heat, melt some butter and throw in the onions. Let the onions sweat a bit till they are see-through and then throw in the mushrooms. Add garlic salt and pepper if you like more punch. Let the mushrooms soften just a little, then throw in the chopped spinach. Turn the heat off as soon as the spinach leaves begin to wilt. Take the pan off the heat and let the entire mixture cool.
Throw the cooled filling into a mixing bowl and fold in the grated cheese - leave about 1/4 cup of the cheese out - you'll need it later! Make sure the filling is cool enough so the cheese doesn't melt. Add in more salt and pepper to taste. Slowly mix in the Eggology egg whites, make sure you're not whipping, just mixing.
Fill the pastry cups just to the top and then sprinkle the rest of the cheese on top. Brush some butter on the top of the pastry part if you like. Bake for about 20 minutes on 350° and then another 5 minutes at 300°. The top layer of cheese should be melted and toasty.
Coat a 9-by-13-inch pan with nonstick spray. Set aside.
In a large bowl, whisk Eggology egg whites, beat and combine with sugar. Add milk and vanilla; mix well.
In a small bowl, combine cinnamon and sugar; set aside.
Place 1/3 of bread cubes on the bottom of prepared pan. Pour 1/3 of the milk-and-egg mixture on top of the bread. Sprinkle bread cubes with 1 cup of blueberries and 1/3 of the cinnamon sugar. Repeat layering 2 more times. Pour melted butter over top, covering as much surface as possible. You can prepare the dish up to this point as early as the night before, but at least half an hour before. Cover with plastic wrap; refrigerate.
Bake for 45 minutes, or until a sharp knife inserted halfway between the center and the edge comes out clean. Remove from oven and let stand for about 10 minutes before cutting into 8 servings.
Whip room temperature Eggology egg whites and cream of tartar with hand mixer until stiff peaks develop (if you neglect to do this, your pancakes will have a flat, omelet-like texture).
Fold in remaining ingredients and mix well. The batter will be stiff and foamy.
Spray skillet with non-stick cooking spray and spoon in batter. Cook until each side is lightly browned.
Serve with butter replacement and sugar-free syrup if desired.
Mix together oats, Eggology egg whites, and blueberries with baking powder, vanilla extract and cinnamon in a bowl.
Preheat a skillet, spray with non-stick cooking spray, and pour batter into skillet. Use a small (approx. 8") skillet to help mold the batter into a "pancake" shape.
Cook pancake until batter is firm on bottom, then flip and cook another 60 seconds (or until pancake is cooked all the way through).
Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chopped shallot and broccoli and cook, stirring frequently, 4 to 6 minutes or until crisp-tender. Stir in roasted red pepper and water. Cover, reduce heat to medium-low and cook 2 minutes.
Whisk together Eggology egg whites, ricotta and milk. Stir in minced basil. Season lightly with salt and generously with pepper.
Spread broccolini mixture evenly in skillet. Pour egg white mixture over broccoli. Cover and cook 6 minutes or until set. Sprinkle with cheeses, cover and cook 2 minutes or until cheeses are melted. Cut into wedges.
Whisk milk, Eggology egg whites, honey, vanilla and salt in a large bowl.
Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss the cut bread with dried apples, raisins, cinnamon and nutmeg in a large bowl.
Coat a 9-by-13-inch baking dish with cooking spray.
Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly over the top of the casserole, trimming to fit.
Whisk the milk mixture one more time, then pour evenly over the bread.
Press the bread down with the back of a wooden spoon, making sure it's evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.
Preheat oven to 350 degrees F.
Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners' sugar and serve.
Preheat oven to 350 degrees. Line muffin tins with baking paper cups.
In large bowl, whisk together flours, sugar, baking powder, baking soda and cinnamon. Make well in center of flour mixture.
In another bowl, beat Eggology egg whites until foamy. Stir buttermilk, applesauce and vanilla into egg whites. Add bananas to egg-white mixture until well-combined. Add banana mixture into flour mixture until just moistened. Fold in nuts and chocolate chips.
Spoon batter into lined muffin tins, filling each 3/4 full. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean.
Cool in muffin cups about five minutes, then remove and cool on a wire rack.
natural peanut butter (crunchy or smooth - your choice)
1 tablespoon
natural yogurt
1/2
banana, sliced
INSTRUCTIONS
Preheat the oven to about 350º F.
Beat the Eggology egg whites till stiff. Mix the whey, peanut butter, and yogurt in a separate bowl until well blended. Gently fold in the egg whites in 2 or 3 lots.
Heat a non-stick omelet pan with an ovenproof handle, brush with a tiny amount of oil and pour in the mixture, spreading evenly. Turn off the heat and place the pan in the oven for 2-3 minutes. You want the finished product to be cooked through, but still flexible.
Slide the omelet onto a plate, spread banana slices over one half and fold the other side over. Voila!
You can make it less healthy and more decadent if you like, with extra peanut butter and some melted dark chocolate. And maybe some cream instead of yogurt. Or try dark chocolate chips, either stirred through the egg whites or sprinkled on with the banana.
Spray a medium frying pan with cooking spray. Sauté the onion, bell pepper and garlic until soft. Add the tomato and Eggology egg whites. Cook until the egg whites have set.
Divide the egg and veggie mixture between the tortillas and fold like a taco.
Slice the avocado and sprinkle it with paprika and garlic salt. Arrange the avocado on each taco and serve.
Beat the Eggology egg whites until frothy, then blend in the tomato sauce.
Heat a skillet over a medium flame and spray with cooking spray.
Sauté the spinach until it is wilted and there is no liquid in the pan. Pour in the Eggology egg whites, season with cayenne pepper, and salt and cook slowly, stirring until thickened.
Sprinkle with grated orange rind and serve immediately.
Mix together oats, Eggology egg whites, and blueberries with baking powder, vanilla extract and cinnamon in a bowl.
Preheat a skillet, spray with non-stick cooking spray, and pour batter into skillet. Use a small (approx. 8") skillet to help mold the batter into a "pancake" shape.
Cook pancake until batter is firm on bottom, then flip and cook another 60 seconds (or until pancake is cooked all the way through).
Preheat oven to 425°. Spray 6 individual 8 oz ramekins with nonstick cooking spray.
Divide bread cubes, scallions and cheddar cheese among casserole dishes.
Place Eggology egg whites, milk, salt, pepper, basil and onion powder in blender. Blend on low. Pour over casserole dishes. Sprinkle with parsley, paprika and grated parmesan cheese.
Bake for about 15 to 20 minutes until puffed and golden brown. Center should be set.
Preheat oven to 350 degrees. Coat 9-by-13-inch pan with nonstick cooking spray and set aside.
For Batter, in medium to large bowl, beat together butter and sugar. Beat in sour cream, vanilla and lemon zest. Add Eggology egg whites a little at a time, beating well after each addition. Combine flour and baking powder, and add alternately with milk. Do not overbeat. Pour half of Batter into prepared pan. Bake about 8 minutes, or until barely firm. Remove pan from oven and carefully spread Filling over bottom layer of Batter. Add remaining Batter on top.
Bake about 35 to 40 minutes more, or until a sharp knife inserted into center comes out clean. Serve hot or at room temperature; refrigerate leftovers.
For Filling: In medium to large bowl, beat cottage cheese, ricotta cheese, cream cheese and sugar together. Add egg whites and vanilla, and continue beating until thoroughly combined. Set aside.
Makes 10 servings. Approximate nutritional values per serving: 229 calories, 18 g protein, 28 g carbohydrate, negligible fiber, 4 g fat, 25 mg cholesterol, 589 mg sodium.
