Diabetes Support

Providing Tools & Information for Diabetic Health

Category: Breakfast (Page 6 of 7)

Alaska Omelette Recipe

Ingredients:
4 oz. canned pink Alaska salmon drained and flaked
2 Eggs
2 tablespoon sour cream
1/2 teaspoon Freshly chopped tarragon
Salt and white pepper
1-1/2 teaspoons butter

Instructions:

Drain the can of salmon and set aside.

Beat together the eggs, cream and tarragon. Season lightly.

Melt the butter in a non-stick or omelet pan. Pour in the eggs and cook over a moderate heat until the base is set. While the base is setting, pre-heat a moderate grill.

Arrange the canned salmon over the soft top of the omelet. Place the pan under the grill until omelet is set.

Loosen the omelet in the pan and carefully fold in half. Slide the omelet onto a serving plate garnished with salad.


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No Crust Artichoke Quiche Recipe

Ingredients:
2 Jars marinated artichoke hearts — (6 oz.)
1/4 pound mushrooms — sliced
1/2 pound Muenster cheese — shredded (2 cups)
1 cup cream
1/2 Teaspoon salt
1/8 Teaspoon pepper
6 eggs

Instructions:

Preheat oven to 350 degrees.

Drain artichokes, reserving marinade. Dice artichokes; set aside.

In skillet on medium heat, heat 2 tablespoons reserved marinade. Add mushrooms and cook until tender, about 5 minutes, stirring occasionally.

Into bottom of quiche dish, evenly distribute artichoke hearts, mushrooms and cheese, then set aside.

In large bowl with wire whisk, beat milk, salt, pepper, eggs and 2 tablespoons reserved marinade. Pour egg mixture over ingredients in dish.

Bake 30 minutes or until knife comes out clean.

Makes 6 servings.


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Creamy Baked Eggs Recipe

Ingredients:
1 tablespoon olive oil
4 whole eggs
1/4 cup light cream
Grated parmesan cheese
Salt to taste
Black pepper to taste

Instructions:

Preheat oven to 350 degrees.

Oil four custard cups, break an egg carefully into each cup. Season with salt and pepper to taste.

Pour 1 tablespoon of cream over each egg.

Bake for 10 minutes. Sprinkle baked eggs with parmesan cheese.


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Columbus Eggs Recipe

Ingredients:
12 hard boiled eggs
Cold ham, or smoked tongue
Cream or butter
Powdered nutmeg

Instructions:

Take twelve hard-boiled eggs. Peel off the shells, and cut the eggs into equal halves; cutting off also a little piece from each of the ends to enable them to stand alone, in the form of cups.

Chop the yolks, and mix cold ham or smoked tongue, minced as finely as possible. Moisten the mixture with cream, (or a little fresh butter,) and season it with powdered nutmeg.

Fill the cups or empty whites of the eggs, (being careful not to break them;) pressing the mixture down, and smoothing it nicely. Arrange them on a dish; putting two halves close together, and standing them upright, so as to look like whole eggs.


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Corned Beef Omelette Recipe

Ingredients:
8 large eggs
1 cup heavy cream
1/2 teaspoon Lawry’s Seasoned salt
1 3-ounce package thinly sliced corned beef
1 cup grated mozzarella cheese
1 tablespoon green onion – chopped

Instructions:

Preheat oven to 325 degrees.

Beat eggs, cream and seasoned salt together. Tear corned beef into small pieces and add to egg mixture. Stir in cheese and onion.

Pour into greased baking dish (8x8x2 inches works great). Bake uncovered 45 minutes or until omelet is set and top is golden brown.

4 servings.


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Egg Bake Recipe

Ingredients:
8 eggs
1/4 cup whipping cream
Salt & pepper to taste
1/2 pound pork sausage (no carb)
or half a pound crisp bacon
1/2 cup cheddar cheese
4 Tbsp cream cheese

Instructions:

Fry pork sausage into small chunks, or make crisp bacon.

Beat together eggs and cream along with salt and pepper.

Mix sausage (or bacon) and both cheeses into egg mixture.

Pour into greased casserole dish and bake at 350 degrees for 45 minutes.

Makes 4 servings.


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Eggs Benedict Recipe

Ingredients:
Sauce: 3 tablespoons cream cheese
1/2 teaspoon chopped fresh rosemary
1 tablespoon fresh lemon juice
1 teaspoon flax oil
1 teaspoon avocado oil
Salt to taste

Pinch of cayenne
2 eggs
1 ripe avocado

Instructions:

Mix the sauce ingredients in a small bowl with a folk

In a deep skillet, add 2 inches of water, bring to a boil, then turn down to simmer.

Crack each egg one at a time into a shallow cup, then slip each egg into water, getting very close to the surface. Simmer the eggs for 5 minutes, then remove them with a slotted spoon and drain off excess water.

Slice the avocado in half first, then remove the pit by gently squeezing the avocado.

Slice the avocado while in its skin. Remove the avocado meet with your thumbs and place on plate.

Mix the ingredients for the sauce together.

Top the avocado with poached eggs and top with sauce.


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Baked Omelet Recipe

Ingredients:
4 large eggs
1/4 cup water
1/2 teaspoons salt
1/2 lb Swiss cheese, shredded
1/2 cup red bell pepper, diced
1/4 cup Fresh chives, minced

Instructions:

Preheat oven to 400 degrees F.

Butter a shallow 1 1/2 quart baking dish.

Whisk together the eggs, water and salt in a medium sized bowl; pour mixture into baking dish, sprinkle with the cheese, bell pepper and chives.

Bake 15 – 20 minutes or until eggs are set and cheese is melted.

Serve immediately.


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Broccoli and Cheese Omelet Recipe

Ingredients:
8 large eggs
1/2 cup water
1/2 tsp salt
1 1/3 cup shredded cheddar cheese
2 cup cooled, cooked broccoli florets
4 tablespoon olive oil
Pepper to taste

Instructions:

Whisk eggs, water, salt and pepper until blended. Have your fillings chopped and at room temperature and your serving plates ready.

For each omelet: Heat a 10-inch nonstick skillet until it’s good and hot and a drop of water flicked onto the surfaces bounces. Add 1 tablespoon olive oil and tilt pan to coat. Add 1/2 cup egg mixture. Work your way around the pan, drawing egg from edge to center. Repeat until egg stops flowing but is still moist on top (egg will cook thoroughly as omelet is filled and folded.

Holding skillet handle in your left hand, pointed at your navel, put 1/4 the cheese and broccoli on the left half of omelet (lefties reverse). Fold unfilled side over filling.

Holding the skillet handle in the right hand, take a plate with the other. Invert skillet so omelet falls upside-down onto plate.


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Egg Quiche Recipe

Ingredients:
10 Eggs, slightly beaten
2 green peppers chopped
2 teaspoon parsley flakes
1 teaspoon oregano
Salt and pepper to taste
2 cup diced cooked turkey or chicken
2 tablespoons onion flakes
2 teaspoons dried chili pepper flakes
1/2 teaspoon garlic powder

Instructions:

Beat eggs lightly and stir in remaining ingredients. Blend in well. Pour mixture into 8 in pam sprayed cake pan and bake in preheated 350 oven for 30 minutes or until set.

Cut into wedges and serve hot or cold.


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