Breakfast Cookbook: A Breakfast Cookbook Filled with Delicious Breakfast Recipes [2 ed.]

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Breakfast Cookbook A Breakfast Cookbook Filled with Delicious Breakfast Recipes

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Table of Contents Traditional Swedish Pancakes 7 Easter Brunch Pancakes 10 Turkish Style Pancakes 11 3-Ingredient Fruit Banana Pancakes 12 Apple Cinnamon Pancakes 13 Healthy Breakfast Pancakes 16 Peanut Butter Chocolate Pancakes 17 Chicken Pancakes 18 Buckwheat Buttermilk Pancakes 19 True Tuscan Pancakes 22 Almond Amaranth Pancakes 23 Pancakes in Scotland 24 Buttermilk Oat Pancakes 25 Wednesday’s Breakfast Pancakes 26 December’s German Pancakes 27 How to Make a Pancake 28 Potato Buttermilk Pancakes 29 Friday’s Flax Blueberry Pancakes 32 Gourmet Pancake Crepes 33 Zucchini Cheddar Pancakes 34 Russian Breakfast Pancakes 35 Louisiana Inspired Pancakes 36 October’s Pancakes 37 Rustic Country Squash Pancakes 38 Alabama Porch Pancakes 39

Loveable Fruity Pancakes 42 Simple Vanilla Waffles 43 Yeast Waffle 44 Waffle Sandwich I 45 A Waffle from Belgium 46 Alternative Vanilla Waffles 47 Easy Buttermilk Waffle 48 Waffle III 49 Healthier Wheat Applesauce Waffle 52 Waffle Sandwich II 53 Waffle IV 54 Cornmeal Waffle 55 Mediterranean Waffle 56 Cottage Cheese Cinnamon Waffle 57 Chicken Nugget Waffle 58 Coconut Waffle 59 Buttermilk Greek Waffle 62 Autumn Waffle 63 Waffle V 64 Waffle VI 65 Veggie Oat Waffle 66 English Style Cheddar Beef Hash 67 Egg Boat Bread 68 Parmesan Zucchini Eggs 69 A Quiche Of Mushrooms and Spinach 72 Fried Sausage and Eggs 73 Tomato Feta Eggs 74

Eggs from France 75 Romano and Pepperoni Eggs 76 Macaroni and Eggs 77 Florentine Style 78 Scrambled Eggs Done Right 79 The Button Frittata 82 Mushrooms and Parmesan Frittata 83 The Canadian Frittata 84 Parmigiano-Reggiano Frittata 85 The Golden State Frittata 86 Cream of Frittata 87 The New Yorker Frittata 88 The No-Fry Frittata 89 The Maine Frittata 92 Easy Bacon Frittata 93 Peppers and Mozzarella Frittata 94

Traditional

Swedish Pancakes

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 382 kcal Fat 19.8 g Carbohydrates 34.1g Protein 16.5 g Cholesterol 225 mg Sodium 459 mg

Ingredients 4 extra large eggs, separated 1 C. all-purpose flour 1/2 tsp salt 2 tbsp white sugar 1 C. milk 3 tbsp sour cream 4 egg whites

3 tbsp vegetable oil

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a bowl, add the egg yolks and beat till thick. In another bowl, sift together the flour, salt and sugar. Add the flour mixture and milk into the egg yolks alternately and mix till just combined. Stir in the sour cream. In a third bowl, add the egg whites and beat till stiff but not dry. Fold the egg whites into the mixture. In a skillet, heat a small amount of the oil on high heat. Add about 1 tbsp of the mixture into the skillet and tilt the pan to spread the mixture evenly. 9. Cook till the pancake browns from one side. 10. Flip the pancake and cook till browned from the other side. 11. Repeat with the remaining mixture.

Traditional Swedish Pancakes

7

EASTER BRUNCH

Pancakes

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 360 kcal Fat 19.5 g Carbohydrates 31.2g Protein 15.1 g Cholesterol 89 mg Sodium 792 mg

Ingredients 2 C. baking mix (such as Bisquick (R)) 2 C. shredded Cheddar cheese, divided 1 C. milk 5 tbsp maple syrup 2 eggs 1 1/2 tbsp white sugar

12 slices cooked turkey bacon, crumbled

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. In a bowl, add the baking mix, 1 C. of the Cheddar cheese, milk, maple syrup, eggs and sugar and mix till well combined. 3. Transfer the mixture into the prepared baking dish. 4. Cook in the oven for about 20-25 minutes or till a toothpick inserted in the center comes out clean. 5. Remove from the oven and top the casserole with the bacon and remaining 1 C. of the Cheddar cheese evenly. 6. Cook in the oven for about 5 minutes.

10

Easter Brunch Pancakes

Turkish Style Pancakes

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 86 kcal Fat 3.5 g Carbohydrates 10g Protein 3.5 g Cholesterol 48 mg Sodium 124 mg

Ingredients 2/3 C. water 2/3 C. milk 2 eggs 1 tbsp vegetable oil

1/3 tsp salt 3/4 C. all-purpose flour

Directions 1. 2. 3. 4. 5. 6.

In a bowl, add the water, milk, eggs, vegetable oil and salt and beat till well combined. Slowly, add the flour into egg mixture and beat till well combined. Keep the mixture aside for about 1 hour. Stir the mixture again. Heat a lightly greased griddle on medium-high heat. Add the mixture by large spoonfuls into the griddle and cook for about 2-4 minutes per side. 7. Repeat with the remaining mixture.

Turkish Style Pancakes

11

3-INGREDIENT

Fruit Banana Pancakes

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 93 kcal Fat 2.7 g Carbohydrates 14.9g Protein 3.8 g Cholesterol 93 mg Sodium 36 mg

Ingredients 1 banana, mashed 1 egg 1 tsp arrowroot powder

Directions 1. 2. 3. 4.

12

In a blender, add the banana, egg and arrowroot powder and pulse till well combined. Heat a griddle on medium heat. Place half of the mixture into the griddle and cook for about 2-3 minutes per side. Repeat with the remaining mixture.

3-Ingredient Fruit Banana Pancakes

Apple

Prep Time: 15 mins

Cinnamon Pancakes

Total Time: 30 mins Servings per Recipe: 2 Calories 654 kcal Fat 28.4 g Carbohydrates 86g Protein 16.6 g Cholesterol 421 mg Sodium 525 mg

Ingredients 3 tbsp butter 1 large apple, cored and sliced 1/2 C. white sugar, divided 2 tsp ground cinnamon 4 eggs 1/3 C. milk 1/3 C. all-purpose flour

1 tsp baking powder 1 tsp vanilla extract 1 pinch salt

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In an oven proof skillet, melt the butter on medium heat. 3. Add the apple slices, 1/4 C. of the sugar and cinnamon and cook, stirring for about 5 minutes. 4. Meanwhile in a large bowl, add the eggs, milk, flour, remaining 1/4 C. of the sugar, baking powder, vanilla extract and salt and beat till smooth. 5. Place the mixture over the apple slices evenly. 6. Cook in the oven for about 10 minutes. 7. Remove from the oven and run a spatula around the edges of the pancake to loosen. 8. Invert the skillet over a large plate and serve.

Apple Cinnamon Pancakes

13

HEALTHY BREAKFAST

Pancakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 304 kcal Fat 2.7 g Carbohydrates 64.6g Protein 9.6 g Cholesterol 0 mg Sodium 734 mg

Ingredients 2 C. white whole wheat flour 2 tbsp baking powder 2 tbsp ground flax meal

17 fluid oz. orange juice 1 tsp orange extract

Directions 1. 2. 3. 4. 5. 6.

16

In a bowl, mix together the flour, baking powder and flax meal. Add the orange juice and orange extract into flour mixture and mix till well-combined. Heat a lightly greased griddle on medium-high heat. Add the mixture by large spoonfuls into the griddle and cook for about 3-4 minutes. Flip and cook for about 2-3 minutes. Repeat with the remaining mixture.

Healthy Breakfast Pancakes

Peanut Butter Chocolate Pancakes

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 484 kcal Fat 23.4 g Carbohydrates 58.2g Protein 13.5 g Cholesterol 77 mg Sodium 737 mg

Ingredients 1 1/4 C. all-purpose flour 1 tbsp baking powder 1/2 tsp salt 2 tbsp brown sugar 1 1/2 C. milk 1 egg, beaten 3 tbsp butter, melted

1 tsp vanilla extract 1/4 C. peanut butter 1/4 C. chocolate chips 1 ripe banana, diced

Directions 1. In a bowl, mix together the flour, baking powder, salt and brown sugar. 2. In another bowl, add the egg and milk and beat till well combined. 3. Add the peanut butter and stir till smooth. 4. Add the milk mixture into the flour mixture and mix till just moistened. 5. Add the melted butter and vanilla extract and beat to combine. 6. Gently fold in the chocolate chips and diced banana. 7. Heat a large nonstick skillet on medium heat. 8. Add about 1/4 C. of the mixture into the skillet and cook for about 2 minutes. 9. Flip and cook for about 2-3 minutes. 10. Repeat with the remaining mixture.

Peanut Butter Chocolate Pancakes

17

CHICKEN

Pancakes

Prep Time: 6 mins Total Time: 21 mins Servings per Recipe: 4 Calories 321 kcal Fat 17.8 g Carbohydrates 9.6g Protein 29.1 g Cholesterol 116 mg Sodium 441 mg

Ingredients 1 lb. skinless, boneless chicken breast meat - finely chopped 1/2 medium onion, finely chopped 3 tbsp mayonnaise 1 egg, lightly beaten

1/3 C. all-purpose flour salt and pepper to taste 2 tbsp vegetable oil

Directions 1. In a large bowl, add the chicken, onion, mayonnaise, egg, flour, salt and pepper and mix till well combined. 2. In a skillet, heat the oil on medium heat. 3. Add about 1/4 C. of the chicken mixture into the skillet and cook till browned from both sides. 4. Repeat with the remaining mixture. 5. Serve hot.

18

Chicken Pancakes

Buckwheat

Buttermilk Pancakes

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 196 kcal Fat 5.8 g Carbohydrates 25.7g Protein 9.1 g Cholesterol 57 mg Sodium 444 mg

Ingredients 1 C. buckwheat flour 1 1/2 tsp white sugar 1 tsp baking powder 1/4 tsp salt 1/4 tsp baking soda 1 1/4 C. buttermilk 1 large egg, beaten

1/4 tsp vanilla extract 1 tbsp unsalted butter

Directions 1. In a bowl, mix together the buckwheat flour, sugar, baking powder, salt and baking soda. 2. In another bowl, add the buttermilk, egg and vanilla extract and beat till well combined. 3. Add the flour mixture into the buttermilk mixture and beat till the mixture becomes thick and smooth. 4. Keep the mixture aside for about 5 minutes. 5. In a griddle, melt the butter on medium heat. 6. Add the mixture by large spoonfuls into the griddle and cook for about 3-4 minutes. 7. Flip and cook for about 2-3 minutes.

Buckwheat Buttermilk Pancakes

19

TRUE TUSCAN

Pancakes

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 350 kcal Fat 24.9 g Carbohydrates 15g Protein 16.7 g Cholesterol 61 mg Sodium 681 mg

Ingredients 3/4 C. baking mix (such as Bisquick (R)) 1/3 C. water 1 (8 oz.) package Cheddar cheese, shredded

5 tsp prepared pesto, see appendix

Directions 1. Heat a greased griddle. 2. In a bowl, add the baking mix, water, Cheddar cheese and pesto and mix till well combined. 3. Add about 1/4 C. of the mixture into the griddle and cook for about 2-3 minutes per side. 4. Repeat with the remaining mixture.

22

True Tuscan Pancakes

Almond

Amaranth Pancakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 273 kcal Fat 3.9 g Carbohydrates 50.9g Protein 8.6 g Cholesterol 46 mg Sodium 185 mg

Ingredients 1/2 C. rice flour 1/2 C. sorghum flour 1/2 C. amaranth 1 tsp baking powder 1 tsp ground cinnamon 1 C. almond milk 1/2 C. unsweetened applesauce

1 egg cooking spray

Directions 1. In a bowl, mix together the rice flour, sorghum flour, amaranth, baking powder and cinnamon. 2. Add the almond milk, applesauce and egg into flour mixture and mix till just combined. 3. Grease a griddle with cooking spray and heat on medium heat. 4. Add the mixture by large spoonfuls into the griddle and cook for about 3-4 minutes. 5. Flip and cook for about 2-3 minutes. 6. Repeat with the remaining mixture. 

Almond Amaranth Pancakes

23

PANCAKES

in Scotland

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 219 kcal Fat 7.4 g Carbohydrates 30.7g Protein 7.2 g Cholesterol 63 mg Sodium 515 mg

Ingredients 3 C. all-purpose flour 3 tbsp white sugar 3 tsp baking powder 1 1/2 tsp baking soda 3/4 tsp salt 3 C. buttermilk

1/2 C. milk 3 eggs 1/3 C. butter, melted

Directions 1. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. 2. In another bowl, add the buttermilk, milk, eggs and melted butter and beat till well combined. 3. Keep the both mixtures separate just before cooking. 4. Heat a lightly greased griddle on medium-high heat. 5. Add the eggs mixture into the flour mixture and mix till just combined. 6. Add about 1/2 C. of the mixture into the griddle and cook till browned from both sides. 7. Repeat with the remaining mixture. 8. Serve hot.

24

Pancakes in Scotland

Buttermilk

Prep Time: 10 mins

Oat Pancakes

Total Time: 20 mins Servings per Recipe: 4 Calories 207 kcal Fat 9.3 g Carbohydrates 24.6g Protein 6g Cholesterol 48 mg Sodium 605 mg

Ingredients 1/2 C. all-purpose flour 1/2 C. quick cooking oats 1 tbsp white sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3/4 C. buttermilk

1 tsp vanilla extract 2 tbsp vegetable oil 1 egg

Directions 1. In a food processor, add the flour, oats, sugar, baking powder, baking soda, salt, buttermilk, vanilla, oil and egg and pulse till smooth. 2. Heat a lightly greased griddle on medium-high heat. 3. Add about 1/4 C. of the mixture into the griddle and cook till browned from both sides. 4. Repeat with the remaining mixture. 5. Serve hot.

Buttermilk Oat Pancakes

25

WEDNESDAY’S

Breakfast Pancakes

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 548 kcal Fat 29.5 g Carbohydrates 57.2g Protein 17 g Cholesterol 163 mg Sodium 1079 mg

Ingredients 1 C. whole wheat flour 2/3 C. all-purpose flour 1/3 C. wheat germ 1 1/2 tsp baking powder 1/2 tsp baking soda 2 tbsp brown sugar 1 tsp salt

5 1/3 tbsp cold unsalted butter 2 1/2 C. buttermilk 2 eggs, beaten 3 tbsp unsalted butter

Directions 1. In a food processor, add the whole wheat flour, white flour, wheat germ, baking powder, baking soda, brown sugar and salt. 2. With a knife, cut the cold butter into small pieces into the flour-mixture and mix till a sand-like mixture forms. 3. Make a well in the center of the flour mixture. 4. Add the buttermilk and eggs into the well and stir till well combined. 5. Grease a frying pan with 1 tbsp of the butter and heat on medium heat. 6. Add the desired amount of the mixture into the pan to form a 4-inch pancakes and cook till the bubbles form on the surface. 7. Flip and cook for about 2 minutes. 8. Repeat with the remaining mixture.

26

Wednesday’s Breakfast Pancakes

December’s

German Pancakes

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 6 Calories 283 kcal Fat 11 g Carbohydrates 40.7g Protein 6.8 g Cholesterol 62 mg Sodium 246 mg

Ingredients 2 eggs 2 tbsp all-purpose flour 1/4 tsp baking powder 1/2 tsp salt 1/4 tsp pepper 6 medium potatoes, peeled and shredded 1/2 C. finely chopped onion

1/4 C. vegetable oil

Directions 1. In a large bowl, add the eggs, flour, baking powder, salt and pepper and beat till well combined. 2. Stir in the potatoes and onion. 3. In a large skillet, heat oil on medium heat. 4. Add the mixture by heaping tbsps into the skillet and press to flatten. 5. Cook for about 3 minutes per side. 6. Transfer onto paper towel lined plate to drain. 7. Repeat with the remaining mixture.

December’s German Pancakes

27

HOW TO MAKE

a Pancake

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 318 kcal Fat 11.9 g Carbohydrates 43.7g Protein 9g Cholesterol 75 mg Sodium 1119 mg

Ingredients 1 1/2 C. all-purpose flour 3 1/2 tsp baking powder 1 tsp salt 1 tbsp white sugar 3 tbsp butter, melted 1 egg 1 1/4 C. milk

cooking spray

Directions 1. 2. 3. 4. 5. 6. 7.

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In a large bowl, sift together the flour, baking powder, salt and sugar. Add the melted butter, egg and milk and beat till just combined. Keep aside the mixture for about 5 minutes. Grease a large skillet with the cooking spray and heat on medium-high heat. Add about 1/4 C. of the mixture and cook for about 2-3 minutes. Flip and cook for about 1-2 minutes. Repeat with the remaining mixture.

How to Make a Pancake

Potato

Buttermilk Pancakes

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 10 Calories 147 kcal Fat 5.8 g Carbohydrates 20.4g Protein 3.1 g Cholesterol 29 mg Sodium 269 mg

Ingredients 1 C. rice flour 3 tbsp tapioca flour 1/3 C. potato starch 4 tbsp dry buttermilk powder 1 packet sugar substitute 1 1/2 tsp baking powder 1/2 tsp baking soda

1/2 tsp salt 1/2 tsp xanthan gum 2 eggs 3 tbsp canola oil 2 C. water

Directions 1. In a bowl, sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt and xanthan gum. 2. Add the eggs, water and oil and stir till well combined but a few lumps remain. 3. Heat a large greased skillet on medium-high heat. 4. Add the desired amount of the mixture into the skillet and cook till the bubbles begin to form. 5. Flip and cook till golden brown on bottom. 6. Serve immediately with a topping of your favorite condiments.

Potato Buttermilk Pancakes

29

FRIDAY’S

Flax Blueberry Pancakes

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 332 kcal Fat 9.5 g Carbohydrates 50.8g Protein 12.4 g Cholesterol 94 mg Sodium 791 mg

Ingredients 1 1/2 C. dry pancake mix 1/2 C. flax seed meal 1 C. skim milk

2 eggs 1 C. fresh blueberries

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Heat a nonstick skillet on medium heat. In a bowl, mix together the pancake mix and flax seed meal. In another bowl, add the milk and eggs and beat till well combined. Add the milk mixture into the pancake mix mixture and stir till just moistened. Add about 1/4 C. of the mixture into the skillet and sprinkle with 1/4 C. of the blueberries. Cook till the bubbles form on the surface. Flip and cook till browned from the other side. Repeat with the remaining mixture.

Friday’s Flax Blueberry Pancakes

Gourmet

Pancake Crepes

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 2 Calories 241 kcal Fat 21.8 g Carbohydrates 2.4g Protein < 9.6 g Cholesterol 238 mg Sodium 215 mg

Ingredients 3 oz. cream cheese, softened 2 eggs, beaten 1 tsp ground cinnamon

1 tbsp sugar-free syrup 1 tsp butter

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a bowl, add the cream cheese. Add the beaten eggs, about 1 tsp at a time at first and mash till a smooth mixture forms. Add the cinnamon and sugar-free syrup and beat to combine. In a nonstick skillet, melt the butter on medium heat. After the butter has stopped foaming, reduce the heat to medium-low. Add the mixture by several tbsp and swirl to coat the bottom of the skillet. Cook for about 4 minutes. Flip the crepe with a spatula and cook for about 1-2 minutes. Repeat with the remaining mixture.

Gourmet Pancake Crepes

33

ZUCCHINI

Cheddar Pancakes

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 6 Calories 207 kcal Fat 12.5 g Carbohydrates 15.4g Protein 8.9 g Cholesterol 82 mg Sodium 397 mg

Ingredients 2 C. grated zucchini 1 C. shredded Cheddar cheese 1/2 C. grated onion 2 eggs, beaten

1 C. biscuit baking mix (such as Bisquick(R)) 2 tsp vegetable oil

Directions 1. 2. 3. 4. 5.

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In a bowl, mix together the zucchini, Cheddar cheese and onion. Add the eggs and biscuit mix and mix till well combined. In a griddle, heat the vegetable oil on medium heat. Add about 1/4 C. of the mixture into the griddle and cook for about 3-4 minutes per side. Repeat with the remaining mixture.

Zucchini Cheddar Pancakes

Russian

Breakfast Pancakes

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 525 kcal Fat 26.4 g Carbohydrates 57.1g Protein 14.4 g Cholesterol 153 mg Sodium 378 mg

Ingredients 4 1/4 C. milk 5 eggs 1/3 tsp salt 2 tbsp white sugar 1/2 tsp baking soda 1/8 tsp citric acid powder

4 C. all-purpose flour 3 tbsp vegetable oil 1 C. boiling water 2/3 C. butter, divided

Directions 1. 2. 3. 4.

In a bowl, add the milk and eggs and beat well. Add the salt and the sugar and mix till well combined. Add the flour, baking soda and citric acid and mix to combine. Slowly, add the vegetable oil and boiling water, stirring continuously till a very thin mixture forms. 5. Keep the mixture aside for about 20 minutes. 6. In a small frying pan, melt 1 tbsp of the butter on medium-high heat. 7. Remove the pan from the heat and immediately, add the mixture by a ladleful and tilt the pan to spread the mixture in a thin circle. 8. Return the pan to the heat and cook for about 90 seconds. 9. Carefully, flip and cook for about 1 minute. 10. Transfer the blini into a kitchen towel lined plate. 11. Repeat with the remaining butter and the mixture. 12. Stack them on top of each other and cover with the kitchen towel to keep warm. 13. Place your favorite filling in the center of the blini and fold three times to make a triangle shape. 14. You can also fold up all 4 sides, like a small burrito. Russian Breakfast Pancakes

35

LOUISIANA INSPIRED

Pancakes

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 309 kcal Fat 14 g Carbohydrates 38g Protein 8.5 g Cholesterol 72 mg Sodium 865 mg

Ingredients 2 tsp canola oil, divided 2 C. diced apples 2 tbsp white sugar, divided 2 tsp ground cinnamon 3/4 C. milk 2 tbsp melted butter 1 egg 1 1/2 tsp bourbon whiskey, optional

1/2 tsp vanilla extract 1/2 C. all-purpose flour 1/2 C. oat flour 1 tbsp baking powder 1/2 tsp salt 2 tbsp chopped cooked turkey bacon

Directions 1. In a skillet, heat 1 tsp of the canola oil on medium heat and cook the apples, 1 tbsp of the gar and cinnamon for about 5-10 minutes. 2. Remove the skillet from the heat. 3. Win a bowl, add the milk, butter, egg, bourbon and vanilla extract and beat till well combined. 4. In another bowl, sift together the all-purpose flour, oat flour, 1 tbsp of the sugar, baking powder and salt. 5. Add the flour mixture into the milk mixture and mix till well combined. 6. Fold in the apples and bacon. 7. In a skillet, heat remaining 1 tsp of the canola oil on medium heat. 8. Add about 1/2 C. of the mixture into the skillet and cook for about 3-5 minutes per side. 9. Repeat with the remaining mixture.

36

Louisiana Inspired Pancakes

October’s

Pancakes

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 10 Calories 271 kcal Fat 5.2 g Carbohydrates 52.9g Protein 3.6 g Cholesterol 40 mg Sodium 260 mg

Ingredients Pancakes: 1 C. Original Bisquick(R) mix 1 C. Betty Crocker(R) SuperMoist(R) yellow cake mix 3 tbsp candy sprinkles 1 C. milk 1 tsp vanilla 2 eggs

Glaze and Garnish: 2 1/2 C. powdered sugar 3 tbsp milk plus 2 tsp milk 1 tsp vanilla Additional candy sprinkles

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Heat a greased griddle on medium-high heat. In a bowl, add the pancake Ingredients and mix till well combined. Add 1/4 C. of the mixture into the griddle and cook till the edges become dry. Flip and cook till golden brown. Repeat with the remaining mixture. Stack on serving plates. In small bowl, add the powdered sugar, milk and 1/2 tsp of the vanilla and beat till smooth. 9. Serve with a topping of the glaze and additional candy sprinkles.

October’s Pancakes

37

RUSTIC COUNTRY

Squash Pancakes

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 107 kcal Fat 5.7 g Carbohydrates 10.6g Protein 3.9 g Cholesterol 49 mg Sodium 255 mg

Ingredients 2 tbsp chicken stock 2 eggs, slightly beaten 1 C. baking mix (such as Bisquick(R)) 4 pattypan squash, grated 1/4 C. diced onion 1/4 C. grated Parmesan cheese

1 tsp minced garlic 1/2 C. vegetable oil

Directions 1. 2. 3. 4. 5. 6. 7. 8.

38

In a bowl, add the chicken stock and eggs and beat to combine. Add the baking mix and beat till just moistened. Add the squash, onion, Parmesan cheese and garlic and stir till well combined. Keep aside for about 5 minutes. In a large skillet, heat the oil to 350 degrees F. Add about 1/4 C. of the mixture into the hot oil and cook for about 2-3 minutes per side. Repeat with the remaining mixture. Transfer pancakes to a brown paper bag-lined surface to drain.

Rustic Country Squash Pancakes

Alabama

Porch Pancakes

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 214 kcal Fat 8.2 g Carbohydrates 31g Protein 6.1 g Cholesterol 18 mg Sodium 396 mg

Ingredients 1 1/2 C. old-fashioned rolled oats 1 1/2 C. whole wheat flour 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 1/2 C. buttermilk 1 C. milk

1/3 C. white sugar 1/4 C. vegetable oil 1 egg 1/2 C. raisins 3 tbsp chopped walnuts 1 tsp vegetable oil

Directions 1. In a food processor, add the oats and pulse till finely ground. 2. In a bowl, mix together the grounded oats, flour, baking soda, baking powder, salt, cinnamon and nutmeg. 3. In another bowl, add the buttermilk, milk, sugar, 1/4 C. of the vegetable oil and egg and beat till smooth. 4. Add the egg mixture into the oat mixture and mix till well combined. 5. Fold in the raisins and walnuts. 6. Grease a griddle with remaining 1 tsp of the oil and heat on medium heat. 7. Add the mixture by large spoonfuls into the griddle and cook for about 3-4 minutes. 8. Flip and cook for about 2-4 minutes. 9. Repeat with the remaining mixture.

Alabama Porch Pancakes

39

LOVEABLE

Fruity Pancakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 202 kcal Fat 9.6 g Carbohydrates 25.8g Protein 4.7 g Cholesterol 26 mg Sodium 211 mg

Ingredients Crisco(R) Original No-Stick Cooking Spray 1 large egg, slightly beaten 2/3 C. milk 2 tbsp Crisco(R) Pure Canola Oil 1 (7 oz.) package Martha White(R)

Banana Nut Flavored Muffin Mix 1 C. low-fat vanilla yogurt 2 C. berries, sliced strawberries, blueberries and raspberries Powdered sugar (optional)

Directions 1. Grease a griddle with the cooking spray and heat it. 2. In a bowl, add the egg, milk, oil and muffin mix in medium bowl and mix till large lumps disappear. 3. Add about 1/4 C. of the mixture into the hot griddle and cook for about 1-2 minutes per side. 4. Repeat with the remaining mixture. 5. Place the yogurt and berries over half of each pancake and fold over. 6. Serve with a sprinkling of the powdered sugar

42

Loveable Fruity Pancakes

Simple Vanilla

Prep Time: 10 mins

Waffles

Total Time: 25 mins Servings per Recipe: 12 Calories 379 kcal Carbohydrates 47.6 g Cholesterol 113 mg Fat 16.2 g Protein 10.2 g Sodium 899 mg

Ingredients 2 C. all-purpose flour 1 tsp salt 4 tsps baking powder 2 tbsps white sugar 2 eggs 1 1/2 C. warm milk

1/3 C. butter, melted 1 tsp vanilla extract

Directions 1. 2. 3. 4.

Get a bowl, mix: sugar, flour, baking powder, and some salt. Get your waffle iron heated. Get a 2nd bowl, mix: whisked eggs, vanilla, butter, and milk. Combine both bowls. Evenly mix them. Pour mixture over the waffle iron. Heat until golden. 5. Plate and eat warm. 6. Enjoy.

Simple Vanilla Waffles

43

YEAST

Waffle

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 434 kcal Carbohydrates 52.8 g Cholesterol 109 mg Fat 19.3 g Protein 11.8 g Sodium 660 mg

Ingredients 2 C. milk 1 package yeast 1/2 C. warm water 1/2 C. butter, melted 1 tsp salt 1 tsp white sugar

3 C. flour 2 eggs, whisked 1/2 tsp baking soda

Directions 1. Get a saucepan and heat the milk until simmering. Then set it aside. 2. Get a bowl add some yeast, warm water, and mix them evenly. Let it sit for 12 mins. 3. Get a 2nd bowl, mix: flour, milk, sugar, yeast mix, salt, and butter. Make a batter with a mixer. Put a lid on the bowl and let it rest overnight. 4. When ready combine in some baking soda and whisked eggs, mix evenly. 5. Use nonstick spray on your waffle iron. Then ladle your batter into it. Heat until cooked fully. 6. Enjoy warm.

44

Yeast Waffle

Waffle

Prep Time: 15mins

Sandwich I (Fried Chicken Tenders)

Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 1793 kcal Carbohydrates 127.1 g Cholesterol 397 mg Fat 109.9 g Protein 72.9 g Sodium 5234 mg

Ingredients

Directions

4 eggs 1/4 C. heavy cream 2 tbsps cayenne pepper 1 tbsp salt 1 tbsp ground black pepper 2 C. all-purpose flour 1 C. cornstarch 1 tbsp salt 1 quart peanut oil for frying 8 chicken tenders 1 C. mayonnaise 1/4 C. maple syrup 2 tsps prepared horseradish 1 tsp dry mustard powder 12 slices turkey bacon 8 thin slices Cheddar cheese 8 plain frozen waffles

1. Get a bowl, mix: black pepper, beaten eggs, 1 tbsp of salt, cayenne, and cream. 2. Get a 2nd bowl, sift in evenly: 1 tbsp salt, cornstarch, and flour. 3. Coat your chicken, first dip it into the eggs, then into the flour mix. Set chicken to the side for 25 mins. 4. Get a deep fryer. Heat your oil. 5. With a batch process: fry chicken pieces for 9 mins each or until crisp and fully done. Remove excess oils. Set aside. 6. Get a 3rd bowl, mix: mustard powder, mayo, horse-radish, and maple syrup. 7. Get a frying pan and fry your bacon until crisp or for 12 mins. 8. Preheat your broiler, to low if possible. 9. Lay out 4 waffles on a broiler safe dish. On each waffle put: 2 chicken tenders, 2 pieces of cheddar, and 3 bacon strips. 10. Melt the cheese with your broiler. Top each waffle with other waffles. But first add mayo to each. 11. Enjoy.

Waffle Sandwich I

45

A WAFFLE

from Belgium

Prep Time: 15 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 506 kcal Carbohydrates 65.3 g Cholesterol 130 mg Fat 21.4 g Protein 12.3 g Sodium 622 mg

Ingredients 1 package active dry yeast 1/4 C. warm milk 3 egg yolks 2 3/4 C. warm milk 3/4 C. butter, melted and cooled 1/2 C. white sugar

1 1/2 tsps salt 2 tsps vanilla extract 4 C. all-purpose flour 3 egg whites

Directions 1. Get a bowl, mix: one fourth C. of room temp. milk, and yeast. Set aside for 12 mins until it becomes creamy. 2. Get a 2nd bowl, mix: one fourth C. room temp milk, beaten eggs, and melted butter. 3. Combine both bowls. Then add: vanilla, salt, and sugar. Add the rest of the flour and milk (2.5 C.). 4. Whisk egg whites vigorously. Combine with batter. Place a lid on everything. Let it stand for 1.5 hours. 5. Get your waffle iron hot. Coat with nonstick spray. Cook .5 C. of batter until golden. 6. Enjoy warm.

46

A Waffle from Belgium

Alternative

Vanilla Waffles

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 382 kcal Carbohydrates 38 g Cholesterol 68 mg Fat 21.6 g Protein 8.7 g Sodium 390 mg

Ingredients 2 eggs 2 C. all-purpose flour 1 3/4 C. milk 1/2 C. vegetable oil 1 tbsp white sugar 4 tsps baking powder

1/4 tsp salt 1/2 tsp vanilla extract

Directions 1. Get your waffle iron hot. 2. Get a bowl, mix evenly: whisk eggs, veggie oil, vanilla, flour, salt, milk, baking powder, and sugar. 3. Coat your iron with nonstick spray. Ladle batter onto the iron. Cook until golden enjoy.

Alternative Vanilla Waffles

47

EASY

Buttermilk Waffle

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 329 kcal Carbohydrates 46.2 g Cholesterol 126 mg Fat 11.1 g Protein 10.8 g Sodium 638 mg

Ingredients 2 1/4 C. flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/4 C. butter 1/4 C. brown sugar

3 egg yolks 2 C. buttermilk 3 egg whites

Directions 1. 2. 3. 4. 5.

Get your waffle iron hot. Get a bowl, mix evenly: salt, flour, baking powder and soda. Get a 2nd bowl, mix: brown sugar, whisked eggs, cream butter, buttermilk. Combine bowl 1 and 2 to form a batter. Get a 3rd bowl: Beat egg whites until stiff (an upward motion from the whisk produces a peak). 6. Mix in 1/3 of your eggs into the batter until smooth. Then add the rest. Continue mixing until completely smooth. 7. Coat your iron with nonstick spray. Ladle batter onto the iron. Cook until crispy. 8. Enjoy warm.

48

Easy Buttermilk Waffle

Waffle

III (Potatoes)

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 217 kcal Carbohydrates 27.9 g Cholesterol 110 mg Fat 9g Protein 6.5 g Sodium 540 mg

Ingredients 2 tbsps butter 1 onion, chopped 1 tbsp minced garlic 2 C. mashed potatoes 1/4 C. all-purpose flour 2 eggs

1/4 tsp salt 1/4 tsp ground black pepper

Directions 1. Get a frying pan. Heat it up. Then melt your butter. Stir fry garlic and onions for 8 mins. 2. Get your waffle iron hot. 3. Get a bowl, evenly mix: black pepper, fried garlic and onions, salt, mashed potatoes, eggs, flour, and salt. 4. Coat your iron with nonstick spray. 5. With a batch process cook 1/3 C. of batter on the iron until crispy (4 mins usually). continue for all batter. 6. Enjoy warm.

Waffle III

49

HEALTHIER

Wheat Applesauce Waffle

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 24 Calories 313 kcal Carbohydrates 33.4 g Cholesterol 64 mg Fat 15.9 g Protein 11.8 g Sodium 506 mg

Ingredients cooking spray 8 eggs, beaten 7 C. water 1 C. canola oil 1 C. unsweetened applesauce 4 tsps vanilla extract 4 C. whole wheat pastry flour 2 C. dry milk powder 2 C. flax seed meal

1 C. wheat germ 1 C. all-purpose flour 1/4 C. baking powder 4 tsps baking powder 1/4 C. white sugar 1 tbsp ground cinnamon 1 tsp salt

Directions 1. Get your waffle iron hot. 2. Get a bowl, evenly mix: vanilla extract, whisked eggs, applesauce, canola oil, and water. 3. Get a 2nd bowl, sift: salt, wheat pastry flour, cinnamon, dry milk powder, 1/4 C. and 4 tsps of baking powder, flax seed meal, general flour, and wheat germ. 4. Combine both bowls. 5. Coat your iron with nonstick spray. 6. With a batch process: cook 1/2 a C. of batter until crispy. Continue for all batter. 7. Enjoy.

52

Healthier Wheat Applesauce Waffle

Waffle

Sandwich II (Apples & Sausage)

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 469 kcal Carbohydrates 37.3 g Cholesterol 80 mg Fat 26.6 g Protein 20 g Sodium 907 mg

Ingredients 2 links beef sausage links 1 slice Cheddar cheese 2 frozen waffles, toasted 1/4 apple, sliced

1/2 tsp cinnamon-sugar

Directions 1. Get a frying pan hot. Stir fry your sausages until fully cooked for 7 mins usually. 2. Toast 1 waffle. Layer some cheddar cheese on it, and then apple slices. Garnish with sugar and cinnamon. Add a final layer of sausage and add another waffle to form a sandwich. 3. Cut into two pieces. Enjoy

Waffle Sandwich II

53

WAFFLE

IV (Ginger)

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 177 kcal Carbohydrates 29.7 g Cholesterol 8 mg Fat 4.1 g Protein 6g Sodium 308 mg

Ingredients 1 tbsp butter, softened 2 tbsps molasses 1/4 C. liquid egg substitute 1/2 C. Kamut flour 1/2 C. whole wheat pastry flour 1 tsp baking powder 1/4 tsp baking soda 1/8 tsp sea salt 1 tsp ground ginger

1/2 tsp cinnamon 1/8 tsp ground cloves 3/4 C. boiling water, or as needed

Directions 1. Get a bowl, mix evenly: egg substitute, butter, and molasses. 2. Get a 2nd bowl, sift: cloves, whole wheat flour, cinnamon, baking soda and powder, ginger, and salt. 3. Combine both bowls with some water and flour. Mix until even. 4. Heat your waffle iron. Cover with nonstick spray. 5. Ladle batter onto the iron. Cook until crispy. Continue with remaining batter. 6. Enjoy.

54

Waffle IV

Cornmeal Waffle

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 5 Calories 415 kcal Carbohydrates 46.3 g Cholesterol 78 mg Fat 21 g Protein 10.3 g Sodium 813 mg

Ingredients 1 C. all-purpose flour 1 C. stone-ground cornmeal 2 tsps baking powder 1 tsp baking soda 1/2 tsp salt 1/3 C. vegetable oil

2 eggs 2 C. buttermilk 1 tbsp oil, or as needed for greasing

Directions 1. 2. 3. 4. 5.

Get a bowl, sift: salt, flour, baking soda and soda. Get a 2nd bowl, mix evenly: buttermilk, veggie oil (1/3 C.), and beaten eggs. Combine both bowls evenly to make batter. Heat waffle iron and coat with nonstick spray. Ladle enough batter to fill 75% of the iron's surface. Cook until golden. Repeat for all batter. 6. Enjoy.

Cornmeal Waffle

55

MEDITERRANEAN

Waffle (Garbanzo Beans)

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 210 kcal Carbohydrates 38.7 g Cholesterol 0 mg Fat 2.1 g Protein 10 g Sodium 1471 mg

Ingredients nonstick spray 2 (15 oz) cans garbanzo beans (chickpeas), drained and rinsed 1 medium onion, chopped 2 large egg whites 1/4 C. chopped fresh cilantro 1/4 C. chopped fresh parsley 3 cloves roasted garlic, or more to taste 1 1/2 tbsps all-purpose flour

2 tsps ground cumin 1 3/4 tsps salt 1 tsp ground coriander 1/4 tsp ground black pepper 1/4 tsp cayenne pepper 1 pinch ground cardamom

Directions 1. Heat your waffle cooker. 2. Process the following with your food processor: cardamom, garbanzo beans, cayenne, egg whites, black pepper, cilantro, coriander, parsley, salt, cumin, and flour, and garlic 3. Process until you have a smooth mixture. Enter everything into a bowl. 4. Coat your iron with nonstick spray. 5. For 6 mins cook 1/4 C. of mixture. Continue with remaining mixture. 6. Enjoy warm.

56

Mediterranean Waffle

Cottage Cheese

Cinnamon Waffle

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 3 Calories 254 kcal Carbohydrates 23.2 g Cholesterol 135 mg Fat 8.5 g Protein 20.8 g Sodium 408 mg

Ingredients 1 C. old-fashioned oats 1 C. cottage cheese 2 eggs 3 egg whites 1 tsp honey 1 splash pure vanilla extract

1 pinch ground cinnamon

Directions 1. Heat your waffle cooker. 2. Get your blender, blend until smooth: cinnamon, oats, vanilla extract, egg whites, cottage cheese, and eggs 3. With a batch process: cook batter for 5 mins. Continue for remaining. 4. Enjoy.

Cottage Cheese Cinnamon Waffle

57

CHICKEN NUGGET

Waffle

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 489 kcal Carbohydrates 40.6 g Cholesterol 109 mg Fat 27.5 g Protein 19.7 g Sodium 1155 mg

Ingredients 24 frozen chicken nuggets cooking spray 1 1/4 C. all-purpose flour 1/4 C. cornmeal 1 1/2 tsps white sugar 1 1/2 tsps baking powder 1 tsp salt 3/4 tsp baking soda 1/2 tsp ground black pepper

1/4 tsp cayenne pepper 1 3/4 C. buttermilk 1/3 C. vegetable oil 2 eggs, beaten

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 400 degrees before doing anything else. Cook your chicken nuggets for 15 mins. Until golden. Heat your waffle cooker. Get a bowl, sift evenly: Cayenne pepper, flour, black pepper, sugar, baking soda and salt. Get a 2nd bowl, mix: eggs, buttermilk, and oil. Combine both bowls to make batter. Evenly mix everything. Coat your iron with nonstick spray. In the middle of your iron put a piece of chicken. Take a tbsp of batter and coat the nugget. Cook for 5 mins. Repeat with all nuggets. 9. Enjoy warm.

58

Chicken Nugget Waffle

Coconut

Waffle

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 303 kcal Carbohydrates 25.1 g Cholesterol 46 mg Fat 20.8 g Protein 7.2 g Sodium 805 mg

Ingredients 2 C. spelt flour 1/4 C. flax seed meal 4 tsps baking powder 1 tbsp ground cinnamon 2 tsps baking soda 1 tsp Himalayan salt 1 3/4 C. coconut milk 1/4 C. coconut oil, melted 2 eggs, beaten

2 tbsps apple cider vinegar 1 tbsp vanilla extract

Directions 1. 2. 3. 4. 5. 6. 7.

Get your waffle cooker hot. Get a bowl, sift: salt, spelt flour, baking soda and powder, flax seed meal, and cinnamon. Get a 2nd bowl, mix evenly: vanilla extract, coconut milk, vinegar, eggs, and coconut oil. Mix both bowls evenly for make batter. Let it sit for 5 mins. Coat your iron with nonstick spray. Cook for 7 mins 1 C. of batter. Enjoy warm.

Coconut Waffle

59

BUTTERMILK

Greek Waffle

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 414 kcal Carbohydrates 49.8 g Cholesterol 107 mg Fat 18.9 g Protein 11.5 g Sodium 839 mg

Ingredients 2 1/2 C. all-purpose flour 4 tsps baking powder 3/4 tsp salt 2 C. buttermilk 1/2 C. vanilla Greek-style yogurt 1/2 C. butter, melted

2 eggs, beaten 1 1/2 tbsps white sugar 3/4 C. chopped strawberries

Directions 1. 2. 3. 4. 5.

Get your waffle maker hot. Get a bowl, sift: salt, flour, and baking powder. Get a 2nd bowl, evenly mix: sugar, buttermilk, eggs, Greek yogurt, butter, and strawberries. Mix both bowls to make batter. Coat waffle iron with nonstick spray. For 8 mins cook 1/3 C. of batter. Cook all the batter in this manner. 6. Enjoy.

62

Buttermilk Greek Waffle

Autumn

Waffle (Pumpkin, Molasses)

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 6 Calories 163 kcal Carbohydrates 32.5 g Cholesterol 33 mg Fat 3g Protein 4.8 g Sodium 418 mg

Ingredients 1 C. all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 tsp ground cinnamon 1/2 tsp ground ginger 1/8 tsp ground nutmeg 2 tsps canola oil 1 tsp molasses

1/4 C. canned pumpkin 1 C. buttermilk 1 large egg 2 tbsps sugar or Splenda 1 1/2 C. maple syrup

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Get your waffle cooker hot. Get a bowl, sift: nutmeg, flour, ginger, baking soda and powder, cinnamon, and salt. Get a 2nd bowl, mix evenly: buttermilk, oil, pumpkin, and molasses. Get a 3rd bowl, combine: splenda, and beaten eggs. Mix all three bowls to form your batter. Coat your iron with nonstick spray. With a batch process cook: your batter until crispy. Continue for remaining. Enjoy warm.

Autumn Waffle

63

WAFFLE

V (Vegan Approved)

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 229 kcal Carbohydrates 33.1 g Cholesterol 0 mg Fat 8.1 g Protein 7g Sodium 558 mg

Ingredients 6 tbsps water 2 tbsps flax seed meal 1 C. rolled oats 1 3/4 C. soy milk 1/2 C. all-purpose flour 1/2 C. whole wheat flour

2 tbsps canola oil 4 tsps baking powder 1 tsp vanilla extract 1 tbsp agave nectar 1/2 tsp salt

Directions 1. 2. 3. 4.

Get your waffle maker hot. With your blender process your oats. Get a bowl, mix: flax meal and water. Add to your blender the following: salt, flour, agave nectar, wheat flour, vanilla extract, canola, and baking powder. Blend until batter like. 5. Add nonstick spray to iron. 6. Cook 1/2 C. of batter until crispy. Repeat. 7. Enjoy..

64

Waffle V

Waffle

VI (Chocolate)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 10 Calories 376 kcal Carbohydrates 44.4 g Cholesterol 40 mg Fat 19.8 g Protein 7.1 g Sodium 424 mg

Ingredients 2 1/4 C. all-purpose flour 1/2 C. white sugar 1 tbsp baking powder 3/4 tsp salt 3/4 C. butter 1 C. chocolate chips

1 1/2 C. milk 6 egg whites 1 tbsp vanilla extract

Directions 1. Get a bowl, sift: salt, flour, baking powder, and sugar. 2. In a 2nd bowl, microwave for 1.5 mins: chocolate chips and butter. Stop and mix the contents together. Microwave for another 45 secs. Do this until completely smooth. Remove and let cool. 3. Get your waffle iron hot. 4. Once no longer hot, mix the following with the chocolate: vanilla, milk, and egg whites. 5. Coat your iron with nonstick spray. 6. Cook batter until crispy. Continue for all batter. 7. Enjoy warm.

Waffle VI

65

VEGGIE

Oat Waffle (Zucchini, Oatmeal)

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 198 kcal Carbohydrates 29.8 g Cholesterol 58 mg Fat 6.1 g Protein 7.7 g Sodium 478 mg

Ingredients 1 1/2 C. milk 1 C. shredded zucchini 2 eggs 2 tbsps butter, melted 1 1/2 C. whole wheat flour 1 C. quick-cooking oats

1 tbsp baking powder 2 tbsps brown sugar 1 tsp salt 1 tsp ground cinnamon

Directions 1. 2. 3. 4. 5. 6. 7.

66

Get your iron hot. Get a bowl, mix: butter, milk, eggs, and zucchini. Get a 2nd bowl, sift: cinnamon, flour, salt, oats, brown sugar, and baking powder. Combine both bowls, slowly and evenly until smooth. Add a ladle full of batter to your iron and cook for 6 mins. Repeat for all batter. Enjoy warm.

Veggie Oat Waffle

English Style

Cheddar Beef Hash

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 447 kcal Fat 12.7 g Carbohydrates 59.1g Protein 26.6 g Cholesterol 60 mg Sodium 910 mg

Ingredients 4 large baking potatoes, peeled and cubed 1 (16 oz.) can baked beans 1 (12 oz.) can corned beef, sliced equal pieces 1 dash Worcestershire sauce 1/2 C. shredded sharp Cheddar cheese

3-4 fried eggs, optional

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Boil your potatoes in water for 13 mins. The remove all the water and add the following to them: salt, butter, and milk. Now mash the potatoes and then add some salt. 3. Get a baking dish and line the bottom with your beans then a layer of corned beef, then some Worcestershire sauce and finally your potatoes. 4. Cook everything in the oven for 25 mins then add your cheese and cook for another 20 mins. 5. Top your hash with your fried eggs. 6. Enjoy.

English Style Cheddar Beef Hash

67

EGG

Boat Bread

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 189 kcal Fat 11.6 g Carbohydrates 13g Protein 8.3 g Cholesterol 201 mg Sodium 281 mg

Ingredients 1/2 tbsp butter 1 slice white bread 1 egg

Directions 1. Coat your bread with butter on each of its sides. Then cut-out a circle in the middle of it. 2. Whisk your egg in a small bowl. Set it aside. 3. Get a skillet hot and for 1 min fry each side of the bread. Pour the egg into the hole and cook for 3 more mins. 4. Enjoy.

68

Egg Boat Bread

Parmesan

Zucchini Eggs

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 147 kcal Fat 12.5 g Carbohydrates 1.6g Protein 7.6 g Cholesterol 188 mg Sodium 111 mg

Ingredients 4 eggs, lightly beaten 2 tbsps grated Parmesan cheese 2 tbsps olive oil 1 zucchini, sliced 1/8- to 1/4-inch thick

garlic powder, or to taste salt and ground black pepper to taste

Directions 1. Get a bowl, evenly mix: parmesan and whisked eggs. 2. Get a 2nd small bowl, combine in: pepper, garlic powder, and salt. 3. Fry your zucchini in olive oil for 8 mins. Pour in the seasonings from the 2nd bowl. Lower the heat and then pour in the first bowl. 4. Cook eggs for 4 mins. Turn off the heat and place a lid on the pan for 2 mins until the eggs are completely done.

Parmesan Zucchini Eggs

69

A QUICHE

Of Mushrooms and Spinach

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 9 Calories 325 kcal Carbohydrates 10.8 g Cholesterol 139 mg Fat 22.5 g Protein 20.9 g Sodium 806 mg

Ingredients 6 slices turkey bacon 4 eggs, beaten 1 1/2 cups light cream 1/4 tsp ground nutmeg 1/2 tsp salt 1/2 tsp pepper 2 cups chopped fresh spinach

2 cups chopped fresh mushrooms 1/2 cup chopped onions 1 cup shredded Swiss cheese 1 cup shredded Cheddar cheese 1 (9 inch) deep dish pie crust

Directions 1. Preheat your oven at 400 degrees F and put some oil over the quiche dish. 2. Cook bacon over medium heat until brown and then crumble it after draining. 3. Mix eggs, pepper, cream, salt, nutmeg, bacon, spinach, mushrooms, 3/4 cup Swiss cheese, 3/4 cup Cheddar cheese and onions in a bowl very thoroughly. 4. Pour this mixture over the pie crust and add some cheese. 5. Bake in the preheated oven for about 35 minutes or until the top of the quiche is golden brown in color.

72

A Quiche Of Mushrooms and Spinach

Fried Sausage and Eggs

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 659 kcal Fat 53.9 g Carbohydrates 16.5g Protein 25.9 g Cholesterol 323 mg Sodium 1324 mg

Ingredients 1 lb beef sausage meat, optional 2 tsps Worcestershire sauce 4 hard-cooked eggs, peeled 1 tbsp all-purpose flour 1/8 tsp salt 1/8 tsp ground black pepper 1 egg, whisked

2/3 cup dry bread crumbs 1 quart oil for deep frying

Directions 1. Get a bowl, evenly mix: Worcestershire, pepper, sausage, salt and flour. Split the mix into four parts. 2. Wrap each of the four eggs with an equal part of sausage mix. 3. Get 2 bowls. Put whisked eggs into one bowl. Crumbled bread into another bowl. Coat each wrapped egg first with whisked eggs then dip into the bread. 4. Get some oil hot to 365 degrees in a large skillet, saucepan, or fryer and cook the eggs in the oil for 6 mins.

Fried Sausage and Eggs

73

TOMATO

Feta Eggs

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 116 kcal Fat 8.9 g Carbohydrates 2g Protein 7.2 g Cholesterol 198 mg Sodium 435 mg

Ingredients 1 tbsp butter 1/4 cup chopped onion 4 eggs, beaten 1/4 cup chopped tomatoes

2 tbsps crumbled feta cheese salt and pepper to taste

Directions 1. Fry onions until see-through, in butter, in a frying pan. Then mix in your eggs. While the eggs are frying make sure to stir them so that they become scrambled. 2. Before the eggs are completely cooked add in your pepper and salt, then your feta, and finally your tomatoes. 3. Continue to let the eggs fry until the feta melts.

74

Tomato Feta Eggs

Eggs

from France

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 336 kcal Fat 20.1 g Carbohydrates 25g Protein 13.2 g Cholesterol 252 mg Sodium 413 mg

Ingredients 1/2 cup butter 1/2 cup flour salt and pepper to taste 1 quart milk

8 slices white bread, toasted 8 hard-cooked eggs 1 pinch paprika

Directions 1. First get a saucepan hot before doing anything else. 2. Enter your butter into the saucepan and let it melt completely. 3. Then add in your flour, stir it a bit, and let it cook for 10 mins until it becomes lighter in colour. 4. Mix in your milk and wait until everything is lightly boiling, then set the heat to low. 5. Let it cook for 10 more mins. 6. Add in some pepper and salt. 7. Remove the yolks from each egg. Then you want to dice the egg whites and mix them into the simmering sauce. 8. Get a strainer and press the eggs through it. Put this in a bowl. 9. Put half a cup of simmering sauce on a piece of toasted bread and garnish the bread with the yolks and some paprika. 10. Enjoy.

Eggs from France

75

ROMANO

and Pepperoni Eggs

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 266 kcal Fat 16.2 g Carbohydrates 3.7g Protein 25.3 g Cholesterol 124 mg Sodium 586 mg

Ingredients 1 cup egg substitute 1 egg 3 green onions, thinly sliced 8 pepperoni slices, diced, optional 1/2 tsp garlic powder 1 tsp melted butter

1/4 cup grated Romano cheese 1 pinch salt and ground black pepper to taste

Directions 1. Get a bowl, evenly mix the following in order: garlic powder, egg substitute, pepperoni, green onions, and egg. 2. Fry your eggs in melted butter in a covered frying pan with low heat for 14 mins. 3. Before serving garnish with Romano cheese and pepper and salt. 4. Enjoy.

76

Romano and Pepperoni Eggs

Macaroni

and Eggs

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 243 kcal Fat 8.5 g Carbohydrates 29.9g Protein 11.5 g Cholesterol 194 mg Sodium 93 mg

Ingredients 1 1/2 cups elbow macaroni 1 tbsp butter 1/4 tsp paprika (optional) salt and ground black pepper to taste

4 large eggs, lightly beaten

Directions 1. Boil macaroni in salt and water for 9 mins until al dente. 2. Get a frying pan and melt some butter in it. Then add in your pasta to the melted butter along with some: pepper, paprika, and salt. 3. Add eggs to the pasta and do not stir anything for 2 mins. Then for 6 mins continue cooking the eggs but now you can stir. Turn off the heat. 4. Place a lid on the pan and let the eggs continue to cook without heat.

Macaroni and Eggs

77

FLORENTINE

Style

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 3 Calories 279 kcal Fat 22.9 g Carbohydrates 4.1g Protein 15.7 g Cholesterol 408 mg Sodium 276 mg

Ingredients 2 tbsps butter 1/2 cup mushrooms, sliced 2 cloves garlic, minced 1/2 (10 oz.) package fresh spinach 6 large eggs, slightly beaten salt and ground black pepper to taste

3 tbsps cream cheese, cut into small pieces

Directions 1. Fry your garlic and mushrooms in melted butter in a frying pan for 2 mins. Then mix in your spinach and cook this for another 4 mins. 2. Finally add some pepper and salt and your eggs to the mix and let the eggs set completely. Once the eggs have set you want to flip them. 3. Add a bit of cream cheese to the eggs and let it cook for about 4 mins.

78

Florentine Style

Scrambled Eggs

Prep Time: 5 mins

Done Right

Total Time: 10 mins Servings per Recipe: 1 Calories 420 kcal Fat 33.1 g Carbohydrates 9.7g Protein 23.1 g Cholesterol 575 mg Sodium 755 mg

Ingredients 3 large eggs 1 pinch red pepper flakes 9 cherry tomatoes, halved 2 tbsps crumbled feta cheese 1 tbsp very thinly sliced fresh basil leaves olive oil

1 pinch sea salt

Directions 1. Get a bowl and evenly mix the following: basil, eggs, feta, red pepper flakes, and tomatoes. 2. Fry in hot olive oil for a few secs without any stirring so the eggs set. Then begin to scramble them for 1 min. 3. Ideally you want your eggs to be only lightly set. Remove them from the heat. Season with salt. 4. Enjoy.

Scrambled Eggs Done Right

79

THE BUTTON

Frittata

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 402.3mg Cholesterol 284.8mg Sodium 4.5g Carbohydrates 20.4g Protein 402.3mg

Ingredients 1 C. baby spinach leaves 2 green onions, sliced 4 button mushrooms, washed and sliced 1 roasted red pepper, chopped 1 tbsp fresh basil 1 tsp butter

4 eggs 1/3 C. ricotta cheese 2 tbsps parmesan cheese, shredded salt and pepper

Directions 1. Coat a frying pan with nonstick spray, add in your butter, and place the pan over a medium level of heat. 2. Begin to fry your basil and veggies in the melted butter until the spinach is soft. 3. Now combine your ricotta and eggs in a bowl then pour the mix into the pan once it is smooth. 4. Cook the frittata in the pan by lifting the edges as they cook. 5. Once the bottom of the frittata has set, flip it and cook the opposite side for 4 mins. 6. Place everything onto a serving plate and top it with some shredded parmesan. 7. Slice the frittata in half. 8. Enjoy.

82

The Button Frittata

Mushrooms

and Parmesan Frittata

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 2 Calories 478.7 kcal Cholesterol 610.5mg Sodium 1309.7mg Carbohydrates 12.1g Protein 33.6g

Ingredients 2 tbsps butter 3 cloves garlic, minced 1/2 C. onion, sliced 8 oz. mushrooms, quartered 2 C. fresh spinach, chopped 6 eggs 1/2 tsp salt

1 dash pepper 1/2 C. shredded parmesan cheese

Directions 1. Stir fry your mushrooms, onions, and garlic in butter until the onions are see-through. 2. Combine in the spinach and cook the leaves for 3 mins. 3. Get a bowl, combine: pepper, salt, and eggs. Whisk the mix until it is smooth then enter everything into the frying pan. Let the mix fry for 5 mins then top everything with the cheese. 4. Now place everything in under the broiler for 5 more mins. 5. Enjoy.

Mushrooms and Parmesan Frittata

83

THE CANADIAN

Frittata

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 340.7 kcal Cholesterol 36.7mg Sodium 968.8mg Carbohydrates 25.7g Protein 28.1g

Ingredients 1 tbsp olive oil 1 medium red skin white potato, washed 1/2 medium red bell pepper, chopped 3 green onions, washed and sliced 1/2 C. sliced mushrooms 3 slices Canadian turkey bacon,

chopped, optional 1 C. egg substitute or 4 eggs, beaten with 1/4 C. milk 1/4 C. shredded mozzarella cheese salt and pepper

Directions 1. Grate your potatoes then begin to stir fry them with the bacon, bell peppers, mushrooms, and green onions, in olive oil. 2. Once the veggies are crispy and the potatoes have browned stir in some pepper, and salt. 3. Now top everything with the eggs and fry the mix for about 6 mins. 4. Lift the edge of the frittata to let the loose eggs run onto the pan. 5. Once the bottom of the frittata is completely set flip it. 6. Invert the pan over a plate and place the frittata back into the pan. 7. Cook the opposite side for about 2 mins then top everything with your cheese. 8. Shut the heat and place a lid on the pot. 9. Let the cheese melt then place the frittata on a serving dish. 10. Slice the frittata into two pieces then serve. 11. Enjoy.

84

The Canadian Frittata

Parmigiano-Reggiano Frittata

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 294.9 kcal Cholesterol 239.7mg Sodium 565.5mg Carbohydrates 9.7g Protein 14.1g

Ingredients 4 tbsps olive oil 1 large onion, coarsely chopped 1 tsp fresh thyme, chopped or 1/2 tsp dried thyme, crushed 1 1/2 lbs zucchini, stems removed, sliced in half lengthwise, then cut into thin slices 2 tbsps Italian parsley or 2 tbsps fresh

basil, chopped 5 large eggs 1/2 tsp salt black pepper 1/2 C. freshly shredded Parmigiano-Reggiano cheese

Directions 1. Get your oven's broiler hot. 2. Now begin to stir fry your thyme and onions in olive oil for 7 mins. Then add in the zucchini, place a lid on the pan, and cook everything for 10 mins. 3. Stir the mix at least 2 times. 4. Add in the parsley or basil then stir the spices in and shut the heat. 5. Now whisk your eggs in a bowl then add in the cheese, some pepper, and some salt as well. 6. Remove any excess liquids from the zucchini mix then combine the veggies with the eggs. 7. Add two more tbsps of olive oil to the pot then pour in the zucchini mix. 8. Spread out the zucchini and set the heat to low. Let the frittata cook for 13 mins. 9. Now place the mix under the broiler for 3 mins then place everything onto a plate for serving. 10. Enjoy.

Parmigiano-Reggiano Frittata

85

THE GOLDEN STATE

Frittata

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 2 Calories 238.9 kcal Cholesterol 369.3mg Sodium 12.5g Carbohydrates 14.6g Protein 238.9 kcal

Ingredients 3 tsps olive oil, divided 2 C. sliced onions or 2 C. scallions or 2 C. leeks, or combination coarse salt fresh ground pepper 1 C. tomatoes 6 egg whites

4 egg yolks, beaten 4 oz. cheese

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Begin to stir fry your scallions after topping them with pepper and salt for 60 secs then place a lid on the pot and cook the mix for 6 mins. 3. Combine in the tomatoes and place the lid back on the pot for 3 more mins. 4. Now place everything into a bowl. 5. Get a 2nd bowl and whisk some pepper, some salt, and the egg whites until the mix is peaking. 6. Now combine in the yolks slowly. 7. Coat your frying pan with 1 tsp of olive oil then pour in the eggs into the pan evenly, making sure that the entire surface is covered. 8. Now top the eggs with the tomato mix and leave about 1 inch of space on the edge of the frittata. 9. Top everything with the cheese and fry the mix for about 4 mins then place it in the oven for 22 mins until it is fully done. 10. Enjoy.

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The Golden State Frittata

Cream

of Frittata

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 220.4 kcal Cholesterol 199.5mg Sodium 693.1mg Carbohydrates 5.7g Protein 12.3g

Ingredients 4 tbsps margarine 1/2 C. chopped onion 4 C. fresh broccoli florets, without the stems 6 large eggs 1 (8 oz.) pack cream of broccoli soup mix 1/3 C. cheddar cheese, shredded

1/3 C. parmesan cheese 1/2 C. whole milk 1 tsp white pepper 1 tsp salt

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Begin to stir fry your onions in margarine then combine in 1 tbsp of water and the broccoli. Fry everything for 7 mins with a low level of heat. 3. Get a bowl, combine: pepper, eggs, salt, soup mix, milk, and cheeses. Beat the mix until it is smooth then add in the broccoli mix and pour everything into a deep pie pan. 4. Cook the frittata in the oven for 22 mins then cut it into wedges once it has cooled. 5. Enjoy.

Cream of Frittata

87

THE NEW YORKER

Frittata

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 304.2 kcal Cholesterol 306.6mg Sodium 619.5mg Carbohydrates 17.0g Protein 19.2g

Ingredients 4 slices turkey bacon, crumbled 1 1/2 C. potatoes, cubed 1 onion, chopped 6 eggs 1/2 C. water 1/2 tsp salt 1/4 tsp black pepper

2 C. frozen broccoli, thawed 3/4 C. cheddar cheese, shredded

Directions 1. Fry your bacon for 7 mins then combine in the onions and potatoes. Place a lid on the pan and let everything cook for 8 mins. Stir the mix at least twice as it cooks. 2. Now get a bowl and combine: 1/2 C. cheese, eggs, broccoli, 1/2 C. water, 1/4 tsp pepper, 1/2 tsp salt. 3. Whisk the mix until it is smooth then pour it into the pan. Place the lid back on the pan and cook everything with a medium level of heat for 9 mins. 4. Shut the heat and top the mix with the cheese and place the lid back on the pan. 5. Once the cheese has melted serve. 6. Enjoy.

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The New Yorker Frittata

The No-Fry Frittata

Prep Time: 3 mins Total Time: 6 mins Servings per Recipe: 1 Calories 434.7 kcal Cholesterol 435.5mg Sodium 868.6mg Carbohydrates 13.2g Protein 38.8g

Ingredients 2 eggs 1/4 C. fat-free evaporated milk 1/2 C. fresh spinach leaves, stems removed, cleaned, dried, ribbed into small pieces 1 roma tomato 1 slice turkey bacon

1/3 C. shredded part-skim mozzarella cheese nonstick spray salt and pepper

Directions 1. Get a bowl and coat it with nonstick spray. Then add in your spinach. 2. Now dice your tomatoes and add them in as well then add the bacon and the cheese over everything. 3. Whisk two eggs and the milk in a small bowl then add them to the spinach mix. 4. Now add some pepper and salt. 5. Place everything in the microwave for 3 mins on the highest power setting. 6. Enjoy.

The No-Fry Frittata

89

THE MAINE

Frittata

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 603.0 kcal Cholesterol 531.5mg Sodium 342.7mg Carbohydrates 39.0g Protein 26.1g

Ingredients 5 eggs 1/3 C. cream 1/2 tsp shredded lemon rind 5 drops hot sauce salt and pepper, to taste 3 tbsps shredded sharp cheddar cheese 1 large potato, diced

1 small onion, chopped 1 tbsp oil 1/4 C. chopped bell pepper 1 C. crabmeat, fresh frozen, canned

Directions 1. Get a bowl, combine: pepper, eggs, salt, tabasco, and lemon rind. 2. Place your potato and onions in a separate bowl and put them in the microwave for 4 mins with the highest power setting. 3. Now begin to stir fry the onions and potatoes in oil until they are done then add in the capsicum and continue to cook the mix for 2 more mins. 4. Pour in the egg mix then break the crabmeat over everything. 5. Cook the mix for 6 mins then place it under the broiler for 2 to 3 more mins. 6. Enjoy.

92

The Maine Frittata

Easy

Prep Time: 20 mins

Bacon Frittata

Total Time: 40 mins Servings per Recipe: 4 Calories 297.4 kcal Cholesterol 401.7mg Sodium 317.8mg Carbohydrates 5.5g Protein 16.0g

Ingredients 1 red pepper, chopped 6 green onions, chopped 8 slices turkey bacon, sliced into small pieces 8 eggs 1/2 C. half-and-half 1 tbsp butter

salt and pepper

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Now begin to fry your bacon in butter until it is fully done. Then add in the veggies and let them cook until they are soft. 3. At the same time get a bowl, whisk: pepper, salt, half and half, and the eggs. 4. Beat the mix until it is smooth then pour it into the pan once the veggies are soft. 5. Let the frittata cook for about 6 mins until the bottom is set then place everything into the oven for 12 mins. 6. Enjoy.

Easy Bacon Frittata

93

PEPPERS

and Mozzarella Frittata

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 401.5 kcal Cholesterol 216.6mg Sodium 448.7mg Carbohydrates 30.1g Protein 24.3g

Ingredients 1 onion, chopped 1 green bell pepper, chopped 1 red sweet bell pepper, chopped 2 tbsps margarine 1 (7 oz.) box spaghetti, cooked 1 (8 oz.) package shredded mozzarella cheese 5 eggs 1 C. milk

1/3 C. shredded parmesan cheese 1 tbsp dried basil 1 tsp oregano 1 tsp seasoning salt 1/2 tsp white pepper

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Stir fry your peppers and onions in margarine for 7 mins. 3. Get a bowl and toss your spaghetti and onion-pepper mix. Then add in the mozzarella and stir everything. 4. Pour the mix into a casserole dish that has been coated with butter then place a covering of foil over everything. 5. Let the mix cook for 17 mins then remove the foil and cook everything for 4 more mins. 6. Enjoy.

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Peppers and Mozzarella Frittata

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