Turkey Sausage, Pepper, Onion & Cheese Omelet

I had a real hankering for an omelet.  Since I was craving it, I decided to make myself one for dinner.  The omelet I made was mighty impressive (at least in my opinion), filling and extremely low in points plus.  The only thing that could have made it better would have been a few extra veggies added into the mix.  I was quite happy with how it turned out because I enjoy my eggs a bit on the “well done” side of things and this was exactly that with the inside being softer, cheesy and filled with sausage crumbles.
Typically when I make omelets I use the same base, although I switch up what I add to it – sautéed vegetables, diced up broccoli and tomato, bacon, cheese, etc.  You name it; if I have it readily available it can be part of my omelet creation.
 
Here’s how I made my omelet:
Serves 1. 4 Points Plus Values.
  • ½ cup fat free, egg substitute
  • ½ cup Jimmy Dean turkey sausage crumbles
  • Peppers, sliced (either cooked or raw)
  • Onions, cooked, sliced
  • 1 slice fat free American cheese
  • Pepper, to taste
  • Salt, to taste
Heat a non-stick skillet, spritzed with Pam, over medium heat.
Add the egg substitute to the heated pan, sprinkle with pepper and salt. Add in peppers, onions then sprinkle with sausage crumbles. Let the mixture cook in the pan, turning the pan ever so slightly to get the raw egg to slide over onto the side of the omelet to cook.
When mixture is half-way cooked (you can see the texture changing in the egg) place cheese over one half of the omelet.
Continue to cook and when almost all “liquid” is gone, carefully fold the omelet in half. Pressing down to have the cheese work as glue to hold it together. Press the omelet softly into the frying pan, cook for roughly 1 minute before cooking to let cook on the other side.
Serve immediately.

French Toast


Whoever said you can’t have your French toast and eat it too? Certainly, not I! I love breakfast foods.  French toast is one of those staple meals which can be flavored in any which way you please – pumpkin French toast, cinnamon French toast, stuffed French toast – you name it, you can make it.
I particularly love breakfast foods for dinner – so this is what I had one day after having a very low point breakfast and lunch.  French toast garnished with fresh sliced strawberries and some sugar free maple syrup alongside some scrambled turkey sausage and scrambled egg substitute.  The entire meal as pictured was 10 points plus values.  2 points plus for ½ cup Jimmy Dean scrambled turkey sausage, 3 points plus for 1 cup of egg substitute, 1 point for the Vermont Maid sugar free maple syrup, 4 points for 4 slices of light Italian bread and of course 0 points for the fresh strawberries.
I’ve been asked a few times how I make my French toast, so I decided to share my very simple recipe.  I find this recipe makes exactly 4 slices of French toast (it’s the right amount of egg to soak up into exactly 4 slices of bread).
5 Points Plus Values (NOTE: This calculation is for all 4 slices, if you were to have 2 slices, it would be 3 points plus values).
Ingredients:
  • 4 slices light bread
  • ½ cup liquid fat-free egg substitute (i.e. Egg Beaters)
  • 1 tsp vanilla
  • Cinnamon, to taste
During the fall season you can add pumpkin pie spice to the mixture to make pumpkin french toast, etc.
In a shallow bowl, blend together liquid egg substitute, vanilla and cinnamon – mixing until combined.
Heat a non-stick frying pan over medium heat.
Dredge slice of bread on each side. Once both sides are dredged, place onto the frying pan. Repeat until all slices are dredged in egg mixture.
Let the French toast cook – do not move or touch the French toast until half-way cooked, roughly 3-4 minutes in.  You can check each piece by gently lifting the edge of the slice – when cooked to your desired coloring, flip and let cook another 3-4 minutes until golden brown.
Plate up and serve with any toppings you wish.

Open Faced Breakfast Sandwich


I decided to make something different for breakfast, so I opted to go for an open faced breakfast sandwich.  You know, just twisting up the usual bacon and eggs.  Since I used egg substitute to scramble up, it makes quite a good amount of eggs, which is more than enough to place onto two English muffin rounds. It was yummy and filling.  Plus, since I’m a volume eater, seeing “more” on the plate subconsciously made me more satisfied.
The greatest part is that the whole plate was only 4 points plus.  I did top my eggs with sriracha and some reduced sugar ketchup.  Here’s what I used:
½ cup egg substitute
1 light English muffin (I used my local store brand they’re 2 points plus)
3 slices Butterball Ultra Thin turkey bacon
QUESTION:
What is your favorite breakfast “shakeup”?