What's For Breakfast?  Recipes:

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ITALIAN VEGGIE FRITTATA

ITALIAN VEGGIE FRITTATA A frittata is a cross between an omelet and a pancake.  A filling breakfast entrée or side dish, it's great for a Sunday brunch with toast, fruit and skim milk.  This recipe also provides two daily vegetable servings.  Makes:     2  servings ½ cup chopped onion ½ cup chopped bell pepper 1 cup sliced zucchini squash, raw 1 cup sliced yellow squash, raw 1 tablespoon fresh basil, chopped (or ½ tsp dried) 2 garlic cloves, minced 4 teaspoons canola oil ½ cup low-salt tomato sauce 1 cup egg substitute 3 tablespoons dry bread crumbs Saute vegetables, basil and garlic with canola oil in 10-inch cast iron skillet until tender. Combine tomato sauce and egg substitute in bowl; pour into skillet; cook until partially set.  Do not attempt to blend egg mixture.  Sprinkle with bread crumbs.  Place skillet under broiler and brown 2-3 minutes or until egg is completely set.  Serve with a crusty French or Italian bread.  Nutrient Analysis: 1 serving   219 Calories, 9 g Fat, 14 g Protein, 19 g Carbohydrate, 4 g Fiber, 252 mg Sodium, 0 mg Cholesterol, 1 g Sat Fat.  Exchanges: 2 vegetable, 2 meat, 1 fat

Peach Smoothie

PEACH SMOOTHIE Be sure to enjoy this quick breakfast beverage when fresh peaches are in season. Makes:     1 serving ¾ cup skim milk 1 medium to large fresh peach, peeled and pitted 2 tablespoons sugar (or equivalent sugar substitute) 2-3 drops almond extract 4     ice cubes Combine all ingredients in blender and process until smooth, about 15-30 seconds. Nutrient Analysis: 1 serving 191 Calories, 0 g Fat, 7 g Protein, 40 g Carbohydrate, 95 mg Sodium, 4 mg Cholesterol, 0 g Sat Fat. Exchanges: 1 milk, 2 fruit

Banana Bran Muffins

BANANA BRAN MUFFINS Since this sugar-free recipe makes 24 muffins, we recommend freezing leftovers.  Place in a plastic container or zip-lock bag for storage.  Just pop in the microwave on high for 30 seconds to reheat.  Makes: 24 muffins 2 cups bran cereal ½ cup canola oil 1 cup boiling water ½ cup egg substitute, thawed 2 cups mashed bananas (about 4 or 5) ¼ cup skim milk 2¼ cups whole wheat flour 2 teaspoons baking powder ½ teaspoon salt Vegetable cooking spray (3 3-second sprays) Nutrient Analysis: 1 muffin 157 Calories, 5 g Fat, 3 g Protein, 25 g Carbohydrate, 4 g Fiber, 157 mg Sodium, 0 mg Cholesterol, 0 g Sat Fat. Exchanges: ½ fruit, 1 bread, 1 fat.  Preheat oven to 425oF.  In a large bowl, combine the bran cereal, oil and boiling water.  Allow to cool until lukewarm.  Add the egg substitute, mashed bananas and milk; stir well.  In another bowl, combine the flour, baking powder and salt.  Add this to the cereal and banana mixture and stir just enough to mix.  Coat muffin tins with vegetable cooking spray and fill each 2/3 full.  Bake 15-20 minutes, or until toothpick inserted in center comes out clean.