Three Cheese Bacon Apple Frittata

A hen can lay about 250 eggs per year.

Ingredients:
1 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
1 cup chopped portabello mushrooms
1 large apple, finely chopped
2 slices turkey bacon, chopped
2 slices reduced-fat swiss cheese chopped
1/2 cup shredded fat-free cheddar cheese
2 tbsp. fat-free half & half
1 tbsp. reduced-fat Parmesan-style grated topping

Directions:
Preheat broiler.

In a medium bowl, combine egg substitute and creamer. Whisk together for 1 minute. Add Swiss cheese and cheddar cheese. Set aside. Bring a large oven-safe pan sprayed with nonstick spray to medium heat on the stove. Add bacon and mushrooms, and cook until bacon is slightly crispy and mushrooms begin to soften, about 3 - 5 minutes. Add apple and continue to cook until softened, about 2 minutes. Pour egg mixture into the pan, and tilt pan back and forth to ensure egg mixture is evenly distributed. Make sure cheese is evenly distributed, as well. If needed, run a spatula along the sides of the pan to help egg to flow underneath the bacon, mushrooms, and apple. Cook for 2 minutes, and then remove from heat. Sprinkle Parm-style topping evenly on top of the frittata. Place under the broiler. Allow to cook for about 4 minutes, until the egg has puffed up and the mixture is set. Allow to cool, and then cut into quarters. (Frittata may look runny, but it's just all the cheese oozing out!) Enjoy!

Filet Mignon with Mushroom-Wine Sauce

People do tend to mistake beef as a high in saturated fat food. The reality of it is that half of beef is really monounsaturated. This is the same thing that you would find in salmon and olive oil. 


Ingredients:
2 tbsp. butter, divided
3 tbsp. shallots, minced
1/4 C. fresh shiitake mushrooms, cleaned and stems removed
3/4 C. dry red wine, divided (cabernet is nice)
5 fl. oz. beef consomme
fresh ground black pepper, to taste
2 (4 ounce) filet mignon steaks
1/2 tbsp. soy sauce
1 tsp. cornstarch
1 tsp. dried thyme

Instructions:
 In a nonstick frying pan, saute shallots and mushrooms in 1 tbsp butter for about 4 mins, til tender.
Add 1/2 cup of red wine and 3 fl. oz consomme. Simmer for about 5 minutes, stirring frequently. Remove the mushrooms from sauce, set aside. Boil wine mixture over high heat until reduced to 1/4 cup. Combine sauce with mushrooms in bowl. Set aside. In another bowl, combine combine soy sauce with cornstarch. Set aside. Sprinkle filets with pepper to taste. Saute steaks in remaining 1 tbsp butter over medium heat, about 3 minutes per side for a 1-inch thick steak. Reduce fire to medium-low heat; cook steaks until desired level of doneness. Remove from pan, keep warm.Add the rest of the red wine and beef consommé to the skillet, scraping to deglaze pan and incorporate tasty steak bits into the sauce. Bring to a boil. Boil for one minute. Add mushroom/sauce mixture, cornstarch/soy sauce mixture, and the thyme. Boil one minute, stirring constantly, until thickened. Place steaks on plate and pour sauce over.

This dish is super yummy with mashed potatoes and asparagus! This has to be one of my fav. recipes because you can use almost any steak or beef with it and it always tastes yummy!