Mother's Day Breakfast

Ingredients:

1 large onion, chopped
4 oz. mushrooms, sliced
14-oz. can artichoke hearts
7-oz. jar (or can) roasted red peppers
10 egg whites
2 eggs
1 tsp. oregano
1/2 tsp. salt
3/4 tsp. pepper
1 cup lowfat mozzarella
3 Tbs. Parmesan cheese

Preparation:

Spray down your skillet with nonstick cooking spray. Add onions and mushrooms and cook until translucent--about three or four minutes. Add artichoke hearts and peppers, then simmer.

Place 10 egg whites into a bowl, then add two eggs and whisk thoroughly. Toss in spices and mix, then mix in mozzarella cheese.

Pour egg mixture over the vegetables in the skillet and turn heat to high. As the eggs start to cook, lift up the skillet and allow any liquid egg mixture to seep into the bottom of the pan. Reduce heat to low and cook for eight to 10 minutes.

Preheat broiler. Sprinkle Parmesan cheese on top of the eggs. Place in broiler for four minutes or until cheese is golden and bubbly. Cut into wedges and serve.

Ingredients:

2 Tbs. light butter, melted
1/4 cup brown sugar
6 maraschino cherries
8 oz. crushed pineapple
1 cup white flour
3/4 cup whole-wheat flour
2/3 cup granulated sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground ginger
2/3 cup 2-percent buttermilk
1/3 cup unsweetened applesauce
2 egg whites
1 tsp. vanilla extract

Preparation:

Preheat oven to 400 degrees and lightly spray a muffin tin with nonstick cooking spray. Mix butter and sugar, then place a dab into each cup of a six-cup muffin pan. Place a cherry in the center, then add crushed pineapple around that.

In a medium-size bowl, mix dry ingredients--flour, sugar, powder, salt and ginger. Make a well in the middle once it's thoroughly mixed, then pour in the buttermilk, applesauce, egg whites and vanilla extract.

Combine the wet ingredients with the dry until thoroughly moist and mixed through. Fill each of the six muffin cups, then bake for 18 to 20 minutes. Let cool for at least 10 minutes, then invert on a rack and serve.