3 + 1 Egg Omelet with Roasted Baby Reds
Roasted Baby Reds
Wash the Baby Red Potatoes. Quarter them. Spray with olive oil spray and sprinkle with salt, pepper, paprika, parsley, red pepper flakes and rosemary.
Bake in oven at 375 degrees until the desired texture and color is reached. Usually about 20 – 30 minutes.
1 Whole Egg
3 Egg Whites
2 oz. Ham – chopped
Onions and bell peppers – chopped (as much as you want)
2 tsp Olive Oil – divided
Chop your vegetables and ham.
Turn off the heat from the pan. Keep the vegetables and ham warm while you cook the eggs.
Add 1 tsp Olive Oil to pan and heat. Add the egg mixture to the skillet. When completely cooked, add the vegetables and ham to one half of the omelet. Then turn the pan to place the omelet on the plate. When half of the omelet is on the plate fold the top over.
Healthy Iced Tea
Makes about 5 cups
3 cups old-fashioned oats
1 cup coarsely chopped pecans
1/2 cup unsweetened shredded coconut
3 tbsp packed brown sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 teaspoon salt
1/3 cup honey
2 tbsp vegetable oil
1 cup assorted dried fruit*
Preheat oven to 300ºF. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey and oil in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, about 40 minutes, stirring every 10 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit.
I omitted the dried fruit from my granola. Dried fruit contains a lot of sugar. I use the granola in my parfaits, yogurt, desserts, and muffin toppings. I opt to use fresh fruit.
Can be made 1 week ahead. Store in airtight container.
Click here Everyday_Granola_Recipe to print.