French Omelette

INGREDIENTS:
2 EGGS
2 tbsp.water
1/8 tsp.salt
Dash pepper
1 tsp.butter
1/3 cup filling, such as shredded cheese, finely chopped ham
DIRECTIONS:
1.BEAT eggs, water, salt and pepper in small bowl until blended.
2.HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to
coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.
3.GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked
eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions
as needed.
4.When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of
the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE
omelet onto plate. SERVE immediately.

Baked Vegetable Omelet

Ingredients
1 1/3 cups shredded Monterey Jack cheese
2 cups chopped broccoli or 1 package (10 ounces) frozen chopped broccoli, thawed and drained
3 medium tomatoes, coarsely chopped (2 cups)
2 2/3 cups shredded Cheddar cheese
1 1/3 cups milk
1/3 cup Gold Medal™ all-purpose flour
½ teaspoon salt
4 eggs
Steps
1.Heat oven to 350°F.
2.Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish,
8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese.
3.Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.
 Muffuletta-Style Omelet
Ingredients
2 oz. sliced Genoa salami, chopped (1/2 cup)
1/4 cup sliced pimiento stuffed olives or pitted kalamata olives
2 Tbsp. minced pepperoncini peppers
4 eggs
1/4 tsp. freshly ground black pepper
1 Tbsp. olive oil or butter
4 slices Sargento® Ultra Thin® Provolone Cheese Slices
Directions
1.Combine salami, olives and pepperoncini. Beat eggs with pepper.
2.Heat oil or melt butter in a 10-inch nonstick skillet with sloped sides over medium heat until hot. Add
egg mixture; cook 3 to 4 minutes or until bottom is set. Arrange cheese over egg mixture; top with
salami mixture. Use 2 spatulas to fold egg mixture in half over filling. Cook over low heat 3 minutes or
until center is set. Cut omelet in half; transfer to serving plates.

Mushroom Pepper Omelet

Ingredients
1/4 cup chopped green onions
1/4 cup sliced fresh mushrooms
1/4 cup chopped green pepper
2 tablespoons butter, divided
5 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
Directions
In a large nonstick skillet, saute the onions, mushrooms and green pepper in 1 tablespoon butter until
tender. Remove and keep warm.
In the same skillet, melt remaining butter over medium-high heat.
Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the
eggs are set, spoon vegetable mixture on one side and sprinkle with cheeses; fold other side over filling.
Cut in half.
 Fresh Corn Omelet
Ingredients
10 large eggs
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons plus 2 tablespoons butter, divided
1 cup fresh or frozen corn, thawed
1/2 cup shredded cheddar cheese
Fresh salsa
Directions
1.In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat 2
teaspoons butter over medium heat. Add corn; cook and stir 1-2 minutes or until tender. Remove from
pan.
12.In same pan, heat 1 tablespoon butter over medium-high heat. Pour in half of the egg mixture.
Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting
uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of the
corn on one side; sprinkle with 1/4 cup cheese. Fold omelet in half. Cut in half; slide each half onto a
plate.
3.Repeat with remaining butter, egg mixture and filling. Serve with salsa.

Creamy Butternut Squash Pasta

Ingredients
1 medium butternut squash peeled and diced
3 tablespoons olive oil
8 sage leaves
12 ounces DeLallo whole wheat linguine or other pasta
1 1/2 cups water or vegetable broth
1 tablespoon olive oil
1/4 cup diced yellow onion
2 cloves garlic minced
1/8 teaspoon ground nutmeg
1/4 cup freshly grated parmesan cheese
Salt and freshly ground black pepper to taste
Instructions
1. Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft,
about 12-15 minutes.
2. While the squash is cooking, fry the sage leaves. Heat 3 tablespoons olive oil in a small skillet over
medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp,
but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt. Set aside.
 3. Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl.
Add the pasta to the boiling water and cook according to package instructions.
4. Place the cooked butternut squash in a large food processor or blender. Puree the squash until
smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need
a little more or a little less water depending on the size of your squash.
In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic and
sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the Parmesan cheese. Season with
nutmeg, salt, and pepper. Add the pasta and stir until pasta is well coated. Chop two of the sage leaves
and stir them into the pasta. Serve the pasta with remaining fried sage leaves and additional Parmesan
cheese, if desired.

Lemon One Pot Pasta

Ingredients
8 oz spaghetti (not gluten-free)*
2.25 cups vegetable broth
2 leeks (lower, lighter part only) chopped
1 cup chickpeas drained and rinsed
juice of 1-1.5 lemons (start with one and then add more at the end)
2.5 tbsp nutritional yeast
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 tsp Dijon mustard
1/2 cup frozen peas
1 large handful spinach
Instructions
1.Add all ingredients except peas and spinach to large saute pan or pot and bring to a boil. I use a saute
pan so that the spaghetti fits across the bottom.
2.Turn down heat to medium and cook until pasta is almost done to your liking (about 10 mins), stirring
occasionally.
3.Add in peas and spinach and cook for a few minutes until peas are heated through and pasta is at the
perfect consistency for you (some people like pasta more al dente than others).
4.Top with my Vegan Parmesan and enjoy!
 Creamy Lemon Chicken Pasta
Ingredients
2 cups penne pasta, uncooked
1 Tbsp. oil
1 cup chopped onion s
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breast s, cut into strips
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 chicken bouillon cube
zest and juice from 1 large lemon, divided
1/4 cup chopped fresh parsley
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
DIRECTIONS
1.Cook pasta in large saucepan as directed on package, omitting salt.
2.Meanwhile, heat oil in large skillet on medium-high heat. Add onions and garlic; cook 1 min. Add half
the chicken; cook 2 min. or until lightly browned, stirring frequently. Remove from skillet; cover to keep
warm. Repeat with remaining chicken; return all chicken to skillet.
3.Drain pasta, reserving 1/2 cup of the cooking water. Mix reserved water with cream cheese and
bouillon until blended. Add to chicken along with the lemon zest; mix well. Cover; cook on low heat 5
min. or until chicken is done. Stir in pasta, lemon juice and parsley; cook; uncovered, 1 min. or until
heated through, stirring frequently. Stir in mozzarella.
 mapeh

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