Breakfast Recipes with Potato

From the EatingWell website and Magazine its - Breakfast Recipes with Potato. Delicious Breakfast Recipes with Potato like; Potato, Sausage and Egg Breakfast, Spanish Potato Omelet, and Egg-Stuffed Breakfast Potatoes. You can find these recipes and many more all at the EatingWell website. Enjoy and Eat Healthy in 2018!   http://www.eatingwell.com/

Breakfast Recipes with Potato

Find healthy, delicious breakfast potato recipes including hash browns, home fries and potato pancakes. Healthier recipes, from the food and nutrition experts at EatingWell.


Potato, Sausage and Egg Breakfast
This delicious, hearty breakfast takes almost no effort to prepare. This recipe will cook overnight in a slow cooker and all you need to do in the morning is prepare the poached eggs......


Spanish Potato Omelet
Topped with melted cheese and diced tomatoes, this yummy breakfast dish is made with your slow cooker...........


Egg-Stuffed Breakfast Potatoes
A make-ahead breakfast perfect for camping or a busy morning—just reheat over campfire coals or in the microwave. Filled with red bell pepper, eggs and cheese, these russet potato boats are bursting with flavor for a breakfast you'll be excited to wake up for...........



* Click the link below to get all the Breakfast Recipes with Potato
http://www.eatingwell.com/recipes/18649/mealtimes/breakfast-brunch/potatoes/

"Meatless Monday" Recipe of the Week - Zucchini Torta

This week's "Meatless Monday" Recipe of the Week is a Zucchini Torta. It's from one of my favorite sites the Cooks Recipes web site. Cooks has an incredible recipe collection for all cuisines, check it out soon!      http://www.cooksrecipes.com/index.html


Zucchini Torta

Have a bounty of zucchini from your garden? Try this delicious Italian-style baked omelet made with zucchini and seasoned with onion, garlic, fresh parsley and Parmesan cheese. This easy dish is sure to become a favorite entrée for brunch or supper.

Recipe Ingredients:

2 cups grated zucchini
1/4 cup chopped red or white onion
4 tablespoons butter - divided use
5 large eggs
2 cloves garlic, crushed (or 1/2 teaspoon granulated garlic or powder)
1/2 cup freshly grated Parmesan cheese
1 cup dry bread crumbs
1 teaspoon kosher or sea salt
1/4 to 1/2 teaspoon ground black pepper
2 teaspoons chopped fresh flat leaf parsley or 1 teaspoon dried
Sour cream for accompaniment (optional)

Cooking Directions:

1 - Preheat oven to 350°F (175°C).
2 - In a nonstick pan over medium heat melt the 4 tablespoons of butter, remove 2 tablespoons melted butter and place in a large mixing bowl; set aside. Sauté zucchini and onions in remaining butter until tender and moisture has evaporated, about 10 minutes. Set aside.
3 - In the mixing bowl with the melted butter, add the eggs, garlic, Parmesan cheese, bread crumbs, salt, pepper and parsley, and beat until well blended.
4 - Fold the zucchini/onion mixture into the egg mixture and pour into a greased 9-inch round or square baking dish.
5 - Bake in preheated oven for 30 minutes or until firm. Do not over bake.
6 - Serve warm, at room temperature or chilled with a dollop of sour cream, if desired.
Makes 6 servings.

Variation Add-Ins:

* Add 1/2 cup shredded cheddar or Monterey Jack cheese at step 4, and sprinkle another 1/2 cup (or more) on top during the last 10 minutes baking time.
* Add 2 tablespoons cooked and crumbled bacon or 1/2 cup diced ham at step 4.
* Omit the flat leaf parsley and add 2 to 3 teaspoons fresh chopped basil and 1 to 2 tablespoons chopped sun-dried tomatoes.

http://www.cooksrecipes.com/breakfast/zucchini_torta_recipe.html

Spanish Omelet

Here's a Spanish Omelet, from the Diabetes Recipe Selection from CooksRecipes.   http://www.cooksrecipes.com/index.html 


Recipe courtesy of the National Diabetes Educational Program.

Recipe Ingredients:

5 small potatoes, peeled and sliced
1 tablespoon olive oil or vegetable cooking spray
1/2 medium onion, minced
1 small zucchini, sliced
1 1/2 cups green/red peppers, sliced thin
5 medium mushrooms, sliced
3 whole eggs, beaten
5 egg whites, beaten
Ground black pepper and garlic salt with herbs, to taste
3 ounces shredded part-skim mozzarella cheese
1 tablespoon low-fat Parmesan cheese

Cooking Directions:

Preheat oven to 375°F (190°C).
Cook potatoes in boiling water until tender.
In a nonstick pan, add oil or vegetable spray and warm at medium heat. Add the onion and sauté until brown. Add vegetables and sauté until tender but not brown.
In a medium mixing bowl, slightly beat the eggs and egg whites, pepper, garlic salt, and mozzarella cheese. Stir egg-cheese mixture into the cooked vegetables.
Oil or spray a (10-inch) pie pan or oven-proof skillet. Transfer potatoes and eggs mixture to pan. Spread with Parmesan cheese and bake omelet until firm and brown on top, about 20 to 30 minutes.
Makes 5 servings.

Nutritional Information Per Serving (1/5 of recipe): Calories: 260; Total Fat: 10g; Saturated Fat: 3g; Cholesterol: 135mg; Total Carbs: 30g; Fiber: 3g; Protein: 16g; odium: 240mg; Potassium: 1028mg.

http://www.cooksrecipes.com/breakfast/spanish_omelet_recipe.html

Kitchen Hint of the Day!

To make a great omelet, be sure the eggs are at room temperature (take them out of the fridge 30 minutes beforehand). Cold eggs are too stiff. For a super fluffy omelet, add 1/2 teaspoon baking soda for every 3 eggs. Also, try adding a drop or two of water instead of milk. The water increases the volume of the eggs at least 3 times more than milk does.