Featherbed Eggs

 

Featherbed Eggs
Featherbed Eggs

Featherbed Eggs

 

½ cup jalapeno cheddar cornbread, crumbled

1 egg

3 tbsp milk

1 tbsp green onion, sliced

1 tbsp Parmesan cheese

Dash of salt and black pepper

 

Preheat the oven to 350℉.

Coat an 8 oz ramekin or oven proof-dish with cooking spray. Crumble cornbread into the bottom.

In a separate bowl, beat egg and milk until well incorporated. Stir in green onion, Parmesan cheese, salt and pepper.

Pour egg mixture over cornbread and bake until the eggs become puffy and golden brown, about 20 minutes.

Serve immediately.

 

1 serving, 240 calories

 

 

3 Egg Omelette with Asparagus

This delicious vegetarian 3 egg omelette with asparagus will get your day off to a great start! Pair it with hash browns or home fries for a complete breakfast!

3 Egg Omelette with Asparagus
3 Egg Omelette with Asparagus

3 Egg Omelette with Asparagus

 

3 eggs

1 tbsp milk

½ serving of Roasted Asparagus with Pine Nuts (10-12 pencil stalks)

3 tbsp smoked Gouda, shredded

 

Preheat 8” saute pan on the stovetop over medium heat.

Crack eggs in a deep bowl. Add milk and whisk with a fork until well blended.

Coat pan with cooking spray and pour eggs carefully into the pan, covering the bottom of the pan evenly. Allow to cook undisturbed until eggs are set. If a “harder” cooked omelette is desired, gently flip it when it’s cooked enough to be manageable.

Heat asparagus in the microwave just until warm, 20-30 seconds. Place in a single layer on half of the omelette, sprinkle with Gouda and fold the omelet in half to cover.

Sprinkle with salt and pepper to taste and serve immediately.

1 serving, 430 calories