HAM AND ASPARAGUS FRITTATA

Extend whole eggs with egg whites for a generous serving size. Serve the frittata with fruit and English muffins and jam.

2/3 cup chopped 33%-less-sodium ham (about three ounces)

1/2 cup (2 ounces) shredded low-fat Jarisberg cheese

1/4 teaspoon black pepper

1/8 teaspoon salt

3 large egg whites

2 large eggs

Cooking Spray

1/2 cup finely chopped onions

1/2 cup finely chopped bell pepper

1/2 cup (1-inch) slices asparagus

1/4 teaspoon Italian seasoning

Preheat broiler.

Combine ham, cheese, black pepper, salt, egg whites, and eggs, stirring well with a whisk.

Heat a 9-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and asparagus; saute 3 minutes. Add egg mixture; reduce heat to medium. Cook, covered, 3 minutes or until almost set. Sprinkle with 1/4 teaspoon Italian seasoning. Wrap handle of pan with foil; broil 3 minutes or until egg is set. Cut into 4 wedges.

YIELD: 2 Servings (serving size: 2 wedges) Calories: 251

LEMON RICOTTA PANCAKES

Yield: 9 Servings

Ingredients:

6 large eggs

3 T sugar

1/4 t salt

2T lemon zest

2 cups ricotta cheese

3/4 cup flour

Instructions: Separate the eggs. With a whisk, beat the yolks with the sugar, salt and lemon zest. Add 2 cups Ricotta cheese and whisk in the flour. In a separate bowl, beat egg whites until stiff. Mix 1/4 whites into the batter, and then fold in the remaining whites. Drop by 1/4 cup measures onto hot (400 degrees) griddle. 

Baked French Toast Casserole with Praline Topping

(Yield: 6 to 8 servings)

1 loaf French bread (13 to 16 ounces)

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Maple Syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in two rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping

1/2 pound (2sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

ULTIMATE BREAKFAST CASSEROLE    YIELD: 8  (Cook Time: 45 Min.)

Ingredients:

3 eggs, beaten                                                                             

1 pinch ground black pepper

2 cups cooked ham, cubed

1  (10.75 ounce) can condensed

cream of  chicken soup 

one onion, chopped (if desired)

16 ounces sour cream

3/4 cup shredded  Cheddar cheese                                                                                                                          

1 (2 pound) package frozen hash brown potateos, thawed

1/4 cup butter, melted

DIRECTIONS:

1. Preheat oven to 350 degrees F . Lightly greese a 9x13 inch baking dish.

2. Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix throughly and pour over eggs.

3. Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden. 

Pineapple Casserole

(Yield: 8 servings)

1 cup sugar

6 tablespoons all-purpose flour

2 cups grated sharp cheddar

2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved

1 cup cracker crumbs (recommended; Ritz

8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter.

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.