Breakfast

Tender eggs filled with melted cheese and hearty meat and vegetables…so simple but so satisfying. We cook our omelet over moderate heat to prevent overbrowning and then fold the finished omelet twice for a simple and impressive presentation. Mix and match the ingredients below to build your favorite omelet.

The Perfect Omelet

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Author: The Perfect Portion

Recipe type: Breakfast

Makes: 1 breakfast portion

Ingredients

• 2 large eggs
• 1 tablespoon 2% milk
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 1 ½ teaspoons butter

Directions

1. In a mixing bowl, beat the eggs, milk, salt, and pepper until well blended.
2. Heat the butter in an 8-inch nonstick skillet over medium heat, tilting the pan to fully coat the bottom with melted butter.
3. Pour the egg mixture into the pan, and let sit until the edges begin to cook.
4. Use a rubber spatula to gently push the cooked edges of the eggs toward the center of the pan, and tilt the pan to allow uncooked egg to reach the edges.
5. Continue doing this until the bottom of the omelet has set.
6. Cover the pan for 30 seconds, or until the top of the omelet is no longer runny.
7. Remove from the heat, and place the fillings down the center third of the omelet. Fold one side over the fillings, then fold the other side of the omelet over the top of the first side to overlap.
8. Cover for an additional 15 seconds to heat the fillings before transferring to a serving plate, seam-side down.

Fillings:

3 tablespoons shredded cheese (85 calories)
3 tablespoons shredded 2% milk cheese (60 calories)
3 tablespoons diced lean ham (50 calories)
2 slices cooked bacon (90 calories)
2 slices cooked turkey bacon (50 calories)
3 tablespoons diced onions (10 calories)
3 tablespoons diced bell pepper (10 calories)
2 mushrooms, diced (10 calories)
1 tablespoon chopped chives (1 calorie)



HELPFUL TIP:
You can also make a “Perfect Egg White Omelet” by substituting 3 large egg whites in place of the 2 large eggs and omitting the tablespoon of milk. This will lower the calories of the full omelet (without fillings) from 200 down to an even 100 calories.

Serving size: ½ omelet Calories: 100

3.5.3208

Quiche Lorraine, the clear-cut king (or should we say “queen?”) of quiches, shines for its simple combination of bacon and Swiss cheese in a savory custard filling. This version ditches the crust to allow for a much larger portion of the filling, because when it comes to cheese and bacon, isn’t that all that really counts?

5.0 from 1 reviews

Quiche Lorraine

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Author: The Perfect Portion

Recipe type: Breakfast

Makes: 6 breakfast portions

Ingredients

• Nonstick cooking spray
• 5 slices thick-cut bacon
• 4 large eggs
• 4 large egg whites
• 1 cup 2% milk
• ½ teaspoon salt
• ¼ teaspoon pepper
• ⅛ teaspoon ground nutmeg
• 1 cup shredded Swiss cheese
• 1 ½ tablespoons chopped chives

Directions

1. Preheat the oven to 375°F. Spray a 9-inch deep-dish pie plate with nonstick cooking spray.
2. Cook the bacon in a skillet over medium-high heat until crispy. Transfer to paper towels to cool. Crumble the cooled bacon, and set aside.
3. In a large mixing bowl, whisk together the eggs, egg whites, milk, salt, pepper, and nutmeg. Pour into the prepared pie plate.
4. Sprinkle the crumbled bacon, Swiss cheese, and chives over the egg mixture in the pie plate. Press down to gently submerge the ingredients into the eggs.
5. Bake for 35 minutes, or until the top of the quiche begins to brown and the center is springy to the touch. Let cool for at least 5 minutes before slicing.

HELPFUL TIP: The better the cheese, the better your quiche will turn out. Look for imported Gruyère (a type of Swiss cheese that melts nicely) for the traditional cheese used to prepare Quiche Lorraine.

Serving size: 1/12 Quiche Calories: 100

3.5.3208