This is a fabulous vegetarian breakfast Frittata Recipe...but here at our home..it sometimes becomes brunch or dinner because its so dang delicious!

Pasta and Veggie Frittata Recipe

nonstick cooking spray
2 oz. cooked angel hair pasta
1/4 cup egg substitute
1 tbsp. milk
1/4 cup shredded Mozzarella cheese
1 onion, sliced
1 tbsp. Parmesan cheese
pinch of salt, pinch of basil
4 oz. canned, drained water-packed artichoke hearts
3 tbsp. chopped green peppers
1 tbsp. sliced black olives
1/4 tsp. vegetable oil
1/2 tbsp. slivered almonds

Cook angel hair pasta, drain and keep warm. In a large bowl, combine egg substitute, milk, 3 tbsp. Mozzarella cheese, sliced onion, Parmesan cheese, salt, basil, artichoke hearts, green pepper and black olives. In a frying pan, spray nonstick vegetable spray, using high heat add vegetable oil. When hot, add drained pasta, then add egg and vegetable mixture. Turn heat to low and cook for 3-5 minutes or until set. Place in a preheated broiler to cook the top (2-5 minutes). Sprinkle remaining shredded Mozzarella cheese on top with the slivered almonds.

If you enjoy eating french crepes, you need to try out this easy to prepare recipe courtesy of Tupperware.com

Tupperware French Crepes Recipe

Serves 12
Preparation Time: 20 minutes

Crêpes:
3 eggs, slightly beaten
2 1/4 cups all-purpose flour
2 cups milk
3 tbsp. butter, melted

Filling:
2 cups mixed tropical fruit, such as strawberries, kiwi, bananas, pineapple, blueberries
Caramel sauce

Sift flour into a Prep Essentials™ Mix-N-Stor® Plus Pitcher, make a well in the center and break eggs into the well, add eggs into the well and mix with flour. Add melted butter to the eggs and flour, add milk a little at a time, and mix until a smooth batter forms. Let batter stand at room temperature, covered for several hours. If the batter is too thick add a small amount of milk to thin before preparing crêpes.

Preheat crepe pan over medium heat. Spray pan with cooking spray or melt a small amount of butter in a pan and heat until a drop of water sizzles across the surface.

Ladle 1/4 cup batter into the pan, swirling the pan so that the batter covers the pan thinly and evenly. Cook crêpe until edges turn brown about 15 seconds. Flip crêpe using the Saucy Silicone Spatula. Continue cooking another 10-15 seconds. Remove from the pan onto a warm plate.

We love to make homemade pancakes during the weekends. You can also make the pancakes during the weekend and freeze them to use during the weekday mornings. To reheat: microwave them on 50% power for 3-4 minutes.

Bluberry and Oatmeal Pancakes

1 cup milk
1 1/3 cup quick cooking oatmeal
1 egg
salt and pepper to taste
1 Tablespoon granulated sugar
1/2 cup blueberries
3/4 cup applesauce

Bring milk to a boil over medium heat, stirring constantly. Pour heated milk over quick oats in a large bowl and let it sit for 10 minutes. Stir in egg, salt and pepper and sugar, then gently fold in the blueberries.

Spray skillet with nonstick cooking spray and cook pancakes until done. Spoon 1 tablespoon of warm applesauce over each pancake or serve on the side.

Photo Courtesty of Tupperware.com

Italian Frittata Recipe

1 tbsp. butter
2 zucchinis
½ cup red onion, finely chopped
½ cup sun-dried tomatoes, finely chopped
1 tsp. Simple Indulgence™ Simply Garlic
1 tsp. Simple Indulgence™ Italian Herb
10 eggs
1 cup grated Parmigiano-Reggiano cheese
Salt and pepper, to taste

Cut zucchini into 1/8" slices. In Chef Series™ 9½"/24 cm Covered Nonstick Fry Pan (page 17) over medium heat, melt butter and add zucchini, onion and Simple Indulgence™ Italian Herb. Toss to coat well. Saute until vegetables begin to soften (about 5 minutes). Add sun-dried tomatoes, Simple Indulgence™ Simply Garlic and saute for 1 minute. Remove from heat. In a Quick Shake® Container, add eggs, cover and shake well to blend. Pour over vegetables in fry pan and sprinkle cheese on top. Return to stove, shaking pan to level ingredients. Cook on low heat until eggs are set (about 5 minutes). Invert a large plate over pan. Flip the pan and plate, then slide the frittata cooked-side up back into the pan. Return to low and cook until lightly browned (about 5 minutes).

My good friend Darlene is sharing one of her recipes with us today!

Rosemary & Thyme Ham and Egg Strata Recipe

2 cups/500 mL half-and-half
1 cup/250 mL whole milk
8 large eggs
1 tsp/5 mL Mustard - Dry
1/2 tsp/2.5 mL Thyme
1/2 tsp/2.5 mL Parsley
1/4 tsp/1.2 mL Rosemary
1 tsp/5 mL Sea Salt (optional)
1 loaf crusty bread white or wheat, cut into 1" pieces (about 6 cups/1500 mL)
2 cups/500 mL cubed ham
1 red pepper, chopped
1/2 cup/125 mL chopped onion
1 lb/454 g asparagus, cut into 2" pieces
1 cup/250 mL grated sharp cheddar cheese

Butter a 13 x 9-inch/33 x 23-cm glass baking dish. Whisk first 8 ingredients together in a large bowl. Mix the next 5 ingredients into the large bowl. Transfer to baking dish top with cheese. If desired, cover and chill overnight.

Preheat oven to 375F/190C. Bake uncovered for 55-60 minutes until just set in the center. Let stand for 10 minutes. Serves 9.

If desired, divide into eight 8 oz. custard cups, top with cheese and bake at 375F/190C for 30-35 minutes.

You can visit Darlene's HERE

Thank you Sweetie D for sharing a recipe with my blog readers today!

I can remember growing up as a child and watching my grandmother and mother both make pancakes using freshly shredded white potatoes. If you like your pancakes crispy, this recipe is for you.

Potato Pancakes

1/4 cup vegetable shortening
2 eggs
1/4 cup milk
2 cups uncooked potatoes, finely shredded
1/4 cup Bisquick Baking mix
1 teaspoon salt

Melt shortening in large frying pan. Beat eggs with an electric mixer until light and fluffy, stir in remaining ingredients. Drop by the 1/4 cup into hot melted shortening. Fry for about 3 minutes on each side until golden brown. Serve immediately smothered in butter or your favorite pancake syrup.

We were recently on vacation down to the Jersey Shore. I am usually not big on boxed mixes, but while on vacation we hit the grocery store to stock the condo with some food. We purchased a box of the Betty Crocker Seasoned Skillets (tm) potato slices and made the recipe on the box. I was pleasantly surprised that this made a tasty and delicious breakfast.

Ham and Cheese Potato Scramble Recipe

1 box Betty Crocker (tm) Seasoned Skillets traditional recipe crispy potato slices
6 eggs
1/4 cup water
3/4 cup cubed cooked ham
1/4 cup diced green bell pepper
1/2 cup shredded Cheddar cheese
2 green onions, chopped (we used only 1/2 an onion)

Make potatoes using the stove top directions on the box, using a nonstick skillet. Remove potatoes from skillet; keep warm.

In a bowl, beat eggs and water. In the same skillet, cook and stir the cubed ham and bell pepper until the pepper is crisp-tender. Pour eggs over the ham mixture. Cook over medium to low heat, stirring occasionally, until eggs are firm but moist.

Gently stir potatoes into egg mixture. Sprinkle with cheese and onions.

This recipe makes 6 servings. Recipe taken from the box of the Betty Crocker Potatoes.

NOTE: I was not compensated in any way for this review. I personally purchased the product and used it.