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RECIPES
Oatmeal Raisin Pancakes
1½ cups pancake mix
⅓ cup raisins
¾ cup rolled oats
2 eggs
2 Tbsp. brown sugar
2 cups low fat milk
½ tsp. ground cinnamon
2 Tbsp. butter, melted
pinch ground nutmeg
⅓ cup slivered almonds
1. To avoid cross contamination, wash hands after touching raw eggs.
2. In a large bowl, mix the first 6 ingredients together and set aside.
3. In a small bowl, whisk together the eggs, milk and butter. Pour the wet
ingredients onto the dry mixture. Stir until all the dry ingredients are
moistened. Let the batter rest for 5 minutes.
4. Preheat the skillet to medium heat.
5. Ladle the pancake batter onto the skillet (about ⅓ cup each). Sprinkle
the batter with almonds. Cook until batter bubbles and edges start to
brown. Flip pancakes and cook through (about 2 more minutes).
Serves 4–5
Veggie Frittata
6 eggs
1 clove garlic, minced
½ cup milk
1 tomato
½ onion, chopped
1 handful spinach, chopped
1 green bell pepper, chopped
1 cup shredded cheddar cheese
1. To avoid cross contamination, wash hands after touching raw eggs.
2. In a large bowl, whisk together the eggs and milk. Set aside.
3. Sauté the onion and green pepper over medium heat until tender.
4. Slice the tomato into 4 thin slices and dice the remainder.
5. Add the garlic, spinach, and diced tomatoes to the skillet and stir until
the spinach starts to wilt.
6. Reduce heat to medium-low. Pour the egg mixture evenly over the
vegetables. Let cook for about 2 minutes. Arrange the sliced tomatoes
on top of the egg and sprinkle on the cheese.
7. Cover and cook until the eggs are set (they should start to pull away
from the edges) and the cheese is melted.
Serves 3–4
