Fun Spring Egg Recipes for Brunch

Dishes that say spring!

Tomato Strata Florentine

• Cooking spray
• 2 cups torn fresh spinach (about 4 ounces)
• 2 slices whole-wheat bread, cubed (about 11/2 cups)
• 1 cup chopped fresh tomato (about 1 medium)
• 1 teaspoon italian seasoning, crushed
• 4 eggs
• 1 cup skim or low-fat (1 percent) milk
• 1/4 cup (1 ounce) shredded low-moisture, part-skim mozzarella cheese

For Individual Cups
1. Evenly coat 4 (10-ounce) custard cups with spray.
2. Place 1/2 cup of spinach in each cup.
3. Sprinkle each with about 1/3 cup of bread cubes.
4. In medium bowl, stir together tomato and seasoning until tomato is evenly coated with seasoning.
5. Spoon 1/4 cup tomato mixture over bread cubes in each cup.
6. In medium bowl, beat together eggs and milk.
7. Slowly pour scant 1/2 cup egg mixture over tomato mixture in each cup.
8. Sprinkle each with 1 tablespoon of the cheese.
9. Bake in preheated 350º F-oven until custards are puffed and begin to pull away from sides of cups and knife inserted near centers comes out clean, about 30 minutes.

For Baking Pan
1. Layer entire amounts of all ingredients as above in sprayed 8-by-8-by-2­inch baking pan.
2. Bake as above.

Serves 4.

Italian Vegetable Custard

• 4 eggs 1/2 cup all-purpose flour
• 2 cups shredded yellow summer squash (about 2 medium)
• 1 cup shredded zucchini (about 1 medium)
• 1 can (2.25 ounces) ripe olives, drained and sliced, divided
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon basil leaves, crushed
• 1/2 teaspoon garlic salt
• 8 very thin tomato slices
• 1 small onion, thinly sliced, separated into rings
• 1/2 cup (2 ounces) shredded Monterey Jack cheese

1. In medium bowl, beat together eggs and flour until smooth.
2. Stir in squash, zucchini, and 1/4 cup of the olives.
3. Spread in greased 8-by-8-by-2-inch baking dish or pan.
4. Bake in preheated 450º F-oven just until set, about 10 minutes.
5. Meanwhile, in small bowl, stir together Parmesan cheese, basil, and garlic salt.
6. Sprinkle over baked squash mixture. Top evenly with tomato slices, remaining olives, onion slices, and Monterey Jack cheese.
7. Continue baking until cheese is melted, an additional 4 minutes.

Serves 4.

It’s the Berries Pie

• 1 carton (16 ounces) low-fat (1 percent) cottage cheese
• 1 1/2 cups fresh or thawed frozen unsweetened raspberries
• 1 teaspoon vanilla
• 1 envelope unflavored gelatin
• 2/3 cup sugar
• 1/2 cup skim or low-fat (1 percent) milk
• 3 eggs
• 1 ready-made chocolate-flavored crumb crust (6 ounces)
• Fresh raspberries, optional
• Mint leaves, optional

1. In covered blender container, blend cottage cheese, raspberries, and vanilla at medium speed until smooth. Set aside.
2. In medium saucepan, stir together gelatin and sugar.
3. Stir in milk and eggs until thor­oughly blended.
4. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160º F.
5. Remove from heat.
6. Stir in reserved berry mixture.
7. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 20 to 25 minutes.
8. Pour into crust. Refrigerate until firm, several hours or overnight.
9. Garnish with fresh rasp­berries and mint leaves, if desired.

Serves 6.

Scrambled Egg and Chicken Wraps

• 3 eggs
• 3 tablespoons skim milk
• 3 (7- to 9-inch) plain or flavored flour or whole-wheat tortillas
• Cooking spray
• 1/2 cup (about 3 ounces) chopped cooked chicken
• 1/4 to 1/2 teaspoon chili powder
• 3 tablespoons shredded reduced-fat cheddar or Monterey Jack cheese
• Salsa or taco or pizza sauce additional toppings, if desired

1. In small bowl, beat together eggs and milk until blended. Set aside. Heat tortillas ac­cording to package directions. Keep warm.
2. Evenly coat 10-inch nonstick omelet pan or skillet with cooking spray. Over medium heat, heat pan until just hot enough to sizzle a drop of water. Add chicken and chili powder. Cook, stirring occasionally, until chicken is heated through, about 1 to 2 minutes. Pour in reserved egg mixture. As mixture begins to set, gently draw inverted pancake turner across bottom and sides of pan, forming large, soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
3. Spoon about 1/3 cup scrambled eggs into center of each warm tortilla. Sprinkle each with 1 tablespoon of cheese. Top with salsa to taste. Add additional toppings, if desired. Roll up each tortilla or form tortilla pockets by folding over opposite sides of each tor­tilla to cover eggs, then folding remaining sides over one another.

Serves 3.

Quiche Florentine

• 6 eggs, divided
• ½ teaspoon garlic powder, divided
• ¼ cup grated Parmesan cheese
• ½ cup orzo (rice-shaped pasta), cooked and drained
• ½ cup skim or low-fat milk
• 1 teaspoon italian seasoning, crushed
• 1 package (10 ounces) frozen chopped spinach, thawed, drained, and pressed
• 1 can (2 ounces) sliced mushrooms, drained nectarine slices, optional

1. In medium bowl, beat together 1 of the eggs, 1/4 teaspoon of garlic powder, and cheese. Stir in orzo until well blended. To form crust, spread orzo mixture over bot­tom and up sides of lightly greased deep 9-inch quiche dish or pie plate.
2. Beat together remaining eggs, remain­ing garlic powder, milk, and seasoning until well blended. Stir in spinach and mushrooms until well combined. Pour into prepared crust.
3. Bake in preheated 375 F-oven until puffed in center and knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes before serv­ing. Garnish with nectarine slices, if de­sired.

Serves 6.