“It’s a fantastic dish to treat. Try and enjoy it!”

INGREDIENTS 

2 tbsp. mayonnaise
1 tbsp. sweet pickle relish
1 tsp. distilled white vinegar
1 tsp. prepared mustard
1 tsp. white sugar
1/2 tsp. ground turmeric
1/4 tsp. dried dill weed
1 tbsp. dried parsley
1 pound firm tofu, sliced and well drained
1 tbsp. minced onion
2 tbsp. minced celery
salt to taste
ground black pepper to taste

DIRECTIONS

• Combine mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley in a small bowl; mix well, and reserve.
• Place drained tofu in large bowl, and crumble with a fork.
• Stir in onion and celery.
• Mix in reserved mixture.
• Season to taste with salt and pepper.
• Chill for several hours to allow flavors to blend.

“It’s a kind of preparation that will be perfect and attractive.”

INGREDIENTS   

8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
1 tsp. extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese
1 tsp.  freshly ground pepper
1 3/4 cup egg substitute
1 cup 1% milk

DIRECTIONS 

• Position the rack in center of oven; preheat to 325 degrees F.
• Coat a nonstick muffin tin generously with cooking spray.
• Heat a large nonstick skillet over medium-high heat.
• Add sausage and cook until golden brown, 6 to 8 minutes. T
• Transfer to a bowl to cool.
•  Add oil to the pan.
• Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes.
• Transfer mushrooms to the bowl with the sausage.
• Let cool for 5 minutes.
• Stir in scallions, cheese and pepper.
• Whisk the egg substitute and milk in a medium bowl.
• Divide the egg mixture evenly among the prepared muffin cups.
• Sprinkle a heaping tablespoon of the sausage mixture into each cup.
• Bake until the tops are just beginning to brown for 25 minutes
• . Let cool on a wire rack for 5 minutes.
• Place a rack on top of the pan, flip it over and turn the quiches out onto the rack.
• Turn upright and let cool completely.

“It’s a mixture that will always be good.  Wonderful! “

INGREDIENTS   

1 egg
3 egg whites
1 tbsp. grated Parmesan cheese
1 tbsp. shredded Cheddar cheese
1/4 tsp. salt
1/8 tsp. crushed red pepper flakes
1/8 tsp. garlic powder
1/8 tsp.  pepper
1/2 cup sliced fresh mushrooms
2 tbsp. finely chopped green pepper
1 tbsp. finely chopped onion
1/2 tsp. olive oil
1 cup torn fresh spinach

DIRECTIONS 

• Beat the egg and egg whites in a small bowl.
• Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside.
• Sauté the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender in an 8-in. nonstick skillet.
• Add spinach; cook and stir until spinach is wilted.
• And then add egg mixture.
• As eggs set, lift edges, letting uncooked portion flow underneath.
• Cut into wedges.
• Serve immediately.

“It’s healthy to serve anytime of the day, delicious!”

INGREDIENTS   

1/2 pound turkey kielbasa, cut into 1/2 inch slices
1 tbsp. olive oil
1 large potato, cooked and diced
1 small onion, diced
1 small green bell pepper, seeded and diced
1/4 pound mushrooms, sliced
2 cups egg substitute
1/4 tsp. salt
   Fresh ground black pepper

DIRECTIONS 

• Cook the sausage over medium heat in a 10-inch cast-iron or ovenproof skillet, stirring until browned for 2-3 minutes; remove to a bowl.
• Place oil in the skillet. Add potato.
• Cook and stir constantly until browned for 5-7 minutes.
• Remove with a slotted spoon; add to sausage in the bowl.
• Put onion, green bell pepper, and mushrooms in skillet.
• Cook, stirring, until soft, about 5 minutes.
• Add sausage and potato to skillet; cook, stirring, 1 minute.
• Add beaten eggs, salt and black pepper to taste to skillet. Do not stir.
• Bake in the oven until puffed and firm for 15-20 minutes.

“It’s really fantastic, it taste so good.’

INGREDIENTS   

   Cooking Oil Spray
1 cup small broccoli florets
1/2 cup chopped cooked chicken breast (no skin)
1/4 cup finely chopped plum tomato
1/2 medium sweet onion, finely chopped (about 1/4 cup)
1/2 tsp. dried Italian seasoning
1/8 tsp. salt
1 cup (8 ounces) egg substitute made from egg whites

DIRECTIONS 

• Preheat the broiler.
• Spray medium skillet with ovenproof handle with cooking spray; heat over medium heat.
• Add broccoli, chicken, tomato, onion, Italian seasoning and salt.
• Cook for 3 minutes, or until broccoli is still crisp but tender, stirring occasionally.
• Add egg substitute.
• Reduce heat to low; cover.
• Cook for 9 minutes, or until bottom of frittata is set but top is still slightly moist; remove lid from skillet.
• Place skillet under broiler.
• Broil for 2 minutes, or until top is set but not brown.
• Cut frittata in half to serve.

“It’s a mixture that you usually enjoy eating.”

INGREDIENTS   

  Cooking Oil Spray
1/3 cup sliced zucchini
1/3 cup green, yellow or orange bell pepper strips
1/3 cup red bell pepper strips
1/4 cup sliced fresh button mushrooms
1/4 cup small broccoli florets
1 tsp. dried Italian seasoning
1 cup (8 ounces) egg substitute made from egg whites

DIRECTIONS 

• Spray small nonstick skillet with cooking spray; heat over medium heat.
• Add zucchini, peppers, mushrooms, broccoli and Italian seasoning; mix well.
• Cook for 4 minutes, or until vegetables are crisp-tender, stirring frequently.
• Remove from skillet; cover to keep warm.
• Pour egg substitute into skillet; cook over medium heat for 7 minutes, or until almost set in center.
• Spoon vegetable mixture onto half of omelet; fold omelet in half.
• Slide onto serving plate.

“It’s a simple dish which exactly please you.”

INGREDIENTS   

Cooking Oil Spray
1/2 cup finely chopped red bell pepper
1/3 cup cubed cooked potato
1/4 cup Canadian bacon, chopped
1 tsp. chopped fresh oregano leaves
1 cup (8 ounces) egg substitute made from egg whites

DIRECTIONS 

• Spray small non-stick skillet with cooking spray; heat over medium heat.
• dd peppers, potato, bacon and dried oregano; cook 4 minutes, or until vegetables are crisp-tender, stirring frequently.
• Remove from skillet; cover to keep warm.
• Pour egg substitute into skillet; cook over medium heat for 7 minutes, or until almost set in center.
• Spoon vegetable mixture onto half of omelet; fold omelet in half. Slide onto serving plate.
• Garnish with fresh oregano, if desired.