Avocado Toast With Oranges and Radishes
- 2 slices French bread
- Olive oil
- 1 large ripe avocado, mashed
- Sea salt
- 1 small orange, cut into segments
- 2 radishes, sliced thinly
- Freshly grated Parmigiano-Reggiano
- Balsamic vinegar glaze
Brush the bread with olive oil. Lightly toast. Spread with avocado and sprinkle with sea salt. Add orange segments and radishes. Top with cheese. Drizzle lightly with glaze.
Strawberry Parfaits
- 1 cup granola
- 1 cup plain Greek yogurt
- 1 cup sliced strawberries
- Honey
In a pretty glass or serving bowl, layer granola, yogurt, a drizzle of honey and strawberries. Repeat in the same order until the glass or bowl is full. Finish with a dollop of Greek yogurt, a drizzle of honey and a small whole strawberry on top.
Bagel With Cream Cheese and Salmon
- 2 tablespoons full-fat cream cheese, softened
- 2 teaspoons dried dill
- ½ teaspoon grated lemon rind
- 1 bagel, split and toasted
- 4 ounces cold-smoked salmon
- Capers or red onion for garnish
Combine first three ingredients in a small bowl. Spread half of cream cheese mixture over cut side of each bagel half. Top each half with salmon. Garnish with capers or onion.
Italian Garden Frittata
- 4 large eggs
- 6 large egg whites
- 1/2 cup grated Romano cheese, divided
- 1 tablespoon minced fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon olive oil
- 1 small zucchini, sliced
- 2 green onions, chopped
- 2 plum tomatoes, thinly sliced
- Preheat broiler.
In a large bowl, whisk eggs, egg whites, 1/4 cup cheese, sage, salt and pepper until blended. In a 10-inch broiler-safe skillet coated with cooking spray, heat oil over medium-high heat. Add zucchini and green onions. Cook and stir for 2 minutes. Reduce heat to medium-low.
Pour in egg mixture. Cook, covered, for 4 to 7 minutes or until eggs are nearly set. Uncover. Top with tomatoes and remaining cheese. Broil 3 to 4 inches from heat for
2 to 3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges before serving.
Mixed Berry French Toast Bake
- 6 large eggs
- 1 3/4 cups fat-free milk
- 1 teaspoon sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 loaf French bread, cubed
- 12-ounce package frozen unsweetened mixed berries
- 2 tablespoons cold butter
- 1/3 cup packed brown sugar
- Powdered sugar
- Maple syrup
Whisk together the first six ingredients. Place bread cubes in a 9-by-13-inch or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, for at least eight hours.
Heat oven to 350 F. Remove berries from freezer. Remove baking dish from the refrigerator and let stand while oven heats. Cover and bake for 30 minutes. Remove from oven.
In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries. Sprinkle with brown sugar mixture.
Bake, uncovered, until a knife inserted in the center comes out clean, about 15 to 20 minutes. Dust with powdered sugar and serve with syrup.
Quiche Lorraine
- 8-inch pie crust
- 6 to 8 slices bacon
- 1 cup shredded Swiss cheese
- 2 teaspoons all-purpose flour
- ¼ teaspoon salt
- Dash of nutmeg
- 2 eggs, beaten
- 1 cup milk
- ¼ cup onions, diced
- ½ can mushrooms, drained
Heat oven to 450 F.
Cook bacon until crisp. Drain and crumble. Bake pie shell for 5 minutes. Remove from oven. Reduce oven to 325 F.
Sprinkle ¾ of bacon into pie shell. Top with cheese and onion. Spread mushrooms over cheese and onion. Stir together eggs, milk, flour, salt and nutmeg. Gradually pour over the mixture in the pie shell.
Bake for 30 to 35 minutes. Sprinkle with remaining bacon and bake for 5 minutes.
Cool for 10 minutes before cutting and serving.