Egg dishes

* Menemen consists of scrambled eggs cooked with tomato and green pepper.

* Çılbır is another traditional Turkish food made with eggs, yoghurt and oil.

* Ispanaklı yumurta consists of eggs with roasted spinach and onion.

* Kaygana can be described as the omelet of Ottoman cuisine. However, it is almost forgotten in the big cities of Turkey. Kaygana, omelet prepared with flour, was combined with cheese, honey or eggplant.

Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:

* 3/4 cup low-fat sharp Cheddar cheese
* 1/4 cup fresh grated Parmesan cheese
* 1 3/4 cup reduced fat all-purpose baking mix
* 1 cup low-fat skim milk
* 1/2 teaspoon black pepper
* 1/4 cup low-fat ham, finely chopped

Preparation:
1. Preheat oven to 400°F.
2. Mix cheeses, milk, and baking mix together; add pepper and ham.
3. Mix well and spoon into lined muffin pans 1/2 full.
4. Bake 12-15 minutes or until golden brown.

Yield:
9 muffins
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This is a great recipe for the holidays because you make it the night before and let it sit overnight in the refrigerator. Then in the morning, just pop it in the oven. And leftovers just have to be reheated in the microwave.

Ingredients:

* 2 links chicken apple sausage (around 85 grams weight per link), diced
* 3 cups mushroom slices
* 2 teaspoons canola oil
* 7 slices 100% whole wheat bread, cubed
* 2 cups shredded reduced fat sharp cheddar cheese
* 1/4 cup chopped green onions
* 3 large eggs (preferably ones higher in omega-3s)
* 1-teaspoon ground dry mustard
* 3/4 cup egg substitute
* 2 cups fat free half and half
* 1/2 teaspoon salt
* Dusting of ground black pepper

Preparation:

1. Lightly coat a 9 x 13-inch baking dish with canola cooking spray. Add sausage and mushrooms and canola oil to a large, nonstick skillet and cook over medium-high heat, stirring often, until nicely browned (about 5 minutes).
2. Add bread cubes and half of the cheese to the skillet with sausage mixture and toss to blend well. Pour mixture into the prepared baking dish. Top with remaining cheese.
3. Add eggs and ground mustard to large mixing bowl and beat on medium speed to blend. Add egg substitute, half and half, salt and pepper to bowl and beat until smooth. Pour egg mixture over bread cube mixture. Cover dish and refrigerate at least 8 hours or overnight.
4. Preheat oven to 350-degrees. While preheating oven, remove casserole from refrigerator (about 20 minutes before baking). Bake about 45 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.!

Yield:
8 servings
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Ingredients:

* 7 slices of whole-wheat bread, cubed (not the small-sized slices)
* canola cooking spray
* 2 cooked boneless and skinless chicken breasts, cubed
* 2/3 cup chopped green pepper
* 2/3 cup chopped onion
* 2/3 cup chopped celery
* 3 tablespoons light mayonnaise
* 1/3 cup fat-free sour cream (light can be substituted)
* 1 large egg
* 1/4 cup egg substitute
* 1 cup fat-free half-and-half (low-fat milk can be substituted)
* 1/4 teaspoon salt (optional)
* 1 can Campbell’s Healthy Request® cream of mushroom soup
* 1 cup shredded reduced-fat sharp cheddar cheese

Preparation:
1. Place half of the bread cubes in a 9×9-inch baking dish that has been coated with canola cooking spray.
2. In medium bowl, blend chicken pieces, green pepper, onion, celery, light mayonnaise, and sour cream together. Spread the mixture over the breadcrumbs.
3. Spread the remaining bread cubes over the chicken mixture.
4. In mixing bowl, beat egg, egg substitute, half-and-half, and salt together until smooth. Pour egg mixture evenly over the bread cubes. Cover dish and refrigerate overnight.
5. In the morning, preheat oven to 325°F. Spread condensed soup over the top of the casserole. Bake for 45 minutes. Sprinkle cheese over the top and bake 5 minutes longer.
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Add these toasted oats to yogurt, cottage cheese, hot or cold cereals, frozen yogurt, or fresh fruit. Toasted oats can take the place of nuts or chocolate chips in some recipes.

Ingredients:

* 1/4 teaspoon ground cinnamon
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon water
* 1/2 rolled or old-fashioned oats
* Canola cooking spray

Preparation:

1. Add cinnamon to a very small cup. Stir in vanilla extract and then water; set aside.
2. Add about 1/2 cup of quick or old-fashioned oats to a nonstick frying pan (over medium-high heat) that has been coated lightly with canola cooking spray. Spray the top of the oats lightly with canola cooking spray, if desired. Let the oats toast for about a minute.
3. Drizzle the vanilla mixture over the top and stir. Keep stirring the oats gently as they lightly brown, about 2 minutes more.
4. Keep toasted oats in a covered container or sealable plastic bag until ready to use.
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