Recipes - Valentine's Day Breakfast
1 pound sliced baby Portobello mushrooms
2 tablespoons butter
1/4 cup white wine
1 teaspoon each minced fresh parsley, tarragon and chives
1/2 teaspoon dried chervil
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
1/4 cup shredded Asiago cheese
1/4 teaspoon salt
4 teaspoons butter, divided
1/2 cup water
Additional minced fresh herbs, optional
In a large skillet, saute mushrooms in butter until tender. Add wine, stirring to loosen browned bits from pan. Stir in the herbs, salt and pepper. Remove from the heat; set aside.
In a small saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese and salt. Keep warm.
In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk eggs and water until blended. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/2 cup mushroom mixture on one side; fold other side over filling. Slide omelet onto a plate; top with 1/4 cup sauce. Sprinkle with additional herbs if desired. Repeat.
Sweet Potatoes Waffles
1-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 teaspoon salt
3 eggs, separated
1 cup (8 ounces) sour cream
1 cup cold mashed sweet potatoes
1/2 cup milk
1/4 cup butter, melted
3/4 cup chopped pecans
Maple syrup, optional
In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans.
In a small bowl, beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup.
Breakfast pepper omelets
2 medium tomatoes, chopped
1-1/2 teaspoons chopped red onion
1-1/2 teaspoons each chopped green, sweet red and yellow pepper
1 teaspoon chopped seeded jalapeno pepper
1-1/2 teaspoons lime juice
1 teaspoon minced fresh cilantro
1 small garlic clove, minced
1/8 teaspoon dried oregano
1 tablespoon butter, divided
1/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
In a small bowl, combine the tomatoes, onion, peppers, lime juice, cilantro, garlic and oregano; set aside.
In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk the eggs, milk, salt and pepper. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/3 cup tomato mixture on one side and sprinkle with 1/3 cup cheese; fold other side over filling. Slide omelet onto a plate. Repeat. Yield: 3 servings.
Tomato Sprout Omelet
2 tablespoons whole milk
1-1/2 teaspoons minced fresh dill weed
1/8 teaspoons black pepper
4 egg whites
1 tablespoon all purpose flour
1/2 cup fresh alfalfa sprouts
1 medium tomato, thinly sliced
1-1/2 tablespoons grated Parmesan cheese
In medium bowl, whisk eggs, milk, dill weed, and pepper. Set aside.
With electric hand mixer, beat egg whites at high speed until soft peaks form.
Add flour. Continue beating until stiff peaks form.
Fold egg white mixture into egg mixture.
Coat small nonstick skillet with cooking spray, heat over medium.
Pour half of egg mixture into skillet, spreading evenly. Cover and cook for 5 minutes or until center is set.
Arrange half of sprouts, tomato, and cheese on half of omelet.
Loosen omelet with a spatula, and fold in half. Slide omelet onto serving plate.
Repeat steps 5-8 with remaining ingredients to make second omelet.
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