Sausage gravy frittata

This is one of my favorite breakfasts and one I am sure if you like sausage gravy anyone can make.

• 3 eggs plus half cup egg beaters
• 4 sausage patties
  
• 1/2 cup diced red pepper
• 1/2 cup diced onion
• 1/2 cup sliced mushroom
• one cup low fat sharp cheddar cheese
  
• one 12oz home style sausage gravy

Preheat nonstick skillet to medium high heat. Add sausage and break up while cooking into smaller pieces. When sausage is almost done add the pepper, onion, and mushrooms. Pour in the eggs after about 4 minutes or when mushrooms shrink about half the size. Let eggs set up for one minute then add the cheese. Put into oven on a low broil and cook ten minutes. Check with toothpick to make sure frittata is done. While in oven heat sausage gravy in microwave or on stove top. Slide out of nonstick pan and add gravy, enjoy!

Breakfast frittata

Healthy vegetarian frittata.

• 2 large eggs plus half cup egg beaters
• half cup organic sliced mushrooms
• 1/4 cup diced green onion
• 1/4 cup diced tomato
  
• 2 tsp chopped fresh thyme
• 1/4 tsp pepper
  
• 1/4 cup low fat feta cheese
  
• one Tbsp butter
  

Preheat oven to low broil, and stove top to medium with non stick skillet. Place butter in skillet and add mushrooms, onion, thyme, tomato, and pepper. Lightly saute for about 2 to 3 minutes. While that is cooking beat eggs and egg beaters together. After mushrooms are softened poor in eggs and spread around mushroom mixture so it is even. Remove from heat after a minute and add feta over top, then place in oven for 10 to 15 minutes. Remove from oven and check to make sure it is done with a toothpick in the middle. If raw egg is on the toothpick put back in the oven for a few minutes.

2 to 3 servings

Szechuan Shrimp Stir-fry "spicy"

Szechuan Shrimp is a fast healthy dish for every level of cook.

• 2 lbs 31 to 40 ready to cook shrimp
• 1 red pepper
• 1 orange or yellow pepper
• 1 bunch green onions
• 1 large yellow onion
• 2 Tbsp sesame seed oil
  

Sauce

• 2Tbsp low sodium soy sauce
• 1Tbsp minced garlic
• 1.5 tsp red curry paste
• 1/4 cup Szechuan stir-fry sauce

Mix all sauce ingredients in a bowl and set aside. Thaw shrimp and pull off tails if you want, "I do" and keep cold. Cut peppers and yellow onion into strips and place into bowl. Cut green onions into 2 inch long pieces and set aside for later.

In a large skillet or wok heat 2 Tbls of oil to a med/high heat then add onion and peppers stirring often. When the edges of the onions become soft or transparent about 6-8 minutes, add the sauce. Saute to reduce sauce, again still stirring often for about 5 minutes or until desired reduction.

• Tip "pull veggies to side of wok or skillet so sauce can come to the middle and reduce without burning veggies"

Add Shrimp and cook until tails curl in. Add green onions and remove from heat. Serve over rice and add extra szechuan sauce to taste.

3 to 4 servings