t a time, incorporating each egg before adding the next. Stir
ggs, salt & pepper.
Transfer egg mixture to a 2 cup
175 degrees C). Spray 2 mini muffin tins with nonstick cooking
n a medium bowl, beat egg whites, eggs, grated cheese, salt
Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except the Egg Dumplings.
Heat to boiling.
Reduce heat.
Prepare Egg Dumplings; drop by level teaspoonfuls into soup.
Simmer, uncovered, until dumplings are firm, about 5 minutes.
ith a fork until the egg yolk is fully mixed inches
ridge. - If you double the recipe, use a 9 inch round
sing).
Add egg, blending well. (if doubling recipe, add eggs one
reparing the chard for this recipe, remove the stems from the
r whisk together the eggs, egg substitute, and cheese; add the
ell.
Add cheese-and-egg mixture to mixing bowl of
repare the rest of the recipe.
In the bowl of
Thaw spinach and squeeze dry.
Mix with ricotta, Parmesan, mushrooms, onion, oregano, salt, and egg.
Lightly grease or spray 24 mini (1\") muffin cups.
Place a slice of pepperoni in the bottom of each.
Spoon cheese mixture into cups.
Bake at 375\u00b0 about 25 minutes, or until light golden on top.
Cool 10 minutes, then gently loosen and remove from pans.
If you wish, garnish with small dabs of sour cream, and additional finely chopped pepperoni.
arge bowl, beat eggs and egg yolks.
Stir in potatoes
ice and thick so the frittata doesn't stick. Heat pan
separate smaller bowl, combine egg, egg white, butter, sour cream, and
r until soft.
Combine egg whites, eggs, water, tarragon, and
re just set.
Remove frittata from heat, and sprinkle with
with fork, mix spinach, eggs, egg whites, green onions, feta, 1
Preheat the oven to 350 degrees. Spray a smaill nonstick pan with an ovenproof handle with cooking spray. Over medium heat, saute the vegetables.
In a small bowl, whisk together the egg and egg whites with a little salt and pepper. Pour the egg mixture into the pan and move it around with a spatula until slightly solidified. Transfer the pan to the oven.
Bake until the frittata is almost firm to the touch (approximately 15-20 minutes). Sprinkle with the cheese and bake until firm. Serve immediately.