reheated oven and cook the frittata until fully set, about 15
ver medium-high heat. Spread potato slices across bottom of the
br>Layer HALF of the potato, onion and red bell pepper
combine the garlic, mustard, and egg yolks and stir until well
igh heat.
Add sweet potato & cook for 5 minutes.
then layer of cooked sweet potato cubes (I cooked mine in
rill/broiler.
Dice the potato and par-boil for approx
ith foil.
Combine sweet potato, egg and flour and stir in
Put all ingredients into blender jar and blend until smooth. Store in covered jar in refrigerator.
Can be frozen.
Freeze in 1/4 cup amounts.
Use in place of egg in recipes or scramble.
One quarter cup is equal to 1 egg.
One quarter cup equals 80 calories.
Mix and store in refrigerator.
This is a no cholesterol egg substitute.
One-fourth cup equals 1 egg in recipes.
uffin tin.
Mix sweet potato, egg whites, sugar, water, applesauce, canola
ixture.
Combine mashed sweet potato, egg substitute, orange juice and margarine
Preheat Oven to 400F.
Mix the sweet potato and oil, add salt and pepper to taste.
Press the mixture into a greased muffin tin.
Bake for 20 minutes.
Take muffin tin out of the oven and crack an egg into each cup.
Bake an additional 10 minutes, or until the eggs are cooked to your taste.
Peel the eggs and cut in half and remove the yolks and chop the whites and set aside.
Push the egg yolk through a fine mesh sieve and then mix to a smooth paste together with the mayonnaise mustard, vinegar and sour cream and then season to taste with salt and pepper.
Mix the dressing with the tomatoes, capsicum (bell pepper), potato, egg white and spring green onions.
Carefully split the pitas in half to form pockets and fill the pockets with the salad.
Boil potato in its jacket until tender; peel and mash.
Add butter.
Sift powdered sugar and sprinkle some on bread board. Work the remaining sugar into
mashed potato. Roll this mixture onto waxed paper to 1/2-inch thickness.
Spread with peanut butter and roll up.
Wrap in waxed paper and chill for 2 hours and slice to desired thickness.
Warm potatoes about 45 seconds in microwave.
Add cheese and bacon, mix together.
Place mixture in wraps, approximately 3 tablespoons per wrap.
Use finger to wet all eges with water very slightly.
Fold wrapper half way over at an angle,then fold two corners in and roll, make sure all edges are sealed.
Drop egg rolls in fryer and cook for 2 1/2-3 minutes.
Serve and eat.
Preheat the broiler. Cook peas, pepper and sweet potato in medium nonstick skillet on medium heat, stirring, for 3-5 mins, or until just tender.
Whisk egg whites and sour cream in a large bowl until combined; stir in basil.
Pour the egg white mixture over vegetables. Cook, covered, on low heat for 10 mins, or until almost set.
Sprinkle Parmesan cheese over frittata. Broil until top is lightly browned and set. Cut into slices to serve.
edium heat. Saute leeks, sweet potato and prosciutto for about 5
Heat oil in an 11-inch skillet on medium heat. Cook potato, onion and beans, covered, stirring occasionally, until vegetables soften.
Whisk eggs lightly in large bowl. Whisk in pesto and chopped basil. Pour egg mixture over vegetables; sprinkle with cheese. Cook frittata, uncovered, on low heat until almost set.
Meanwhile, preheat the broiler. Place pan under broiler (shielding handle with foil, if necessary) until cheese melts. Remove from heat. Let stand 10 mins.
inutes.
Stir in the potato and thyme; cook, stirring as