Cheddar Broccoli Quiche

• INGREDIENTS:
• 1 (10-oz.) pkg. frozen Sunny Select Chopped Spinach, thawed
• 1 tbsp. Sunny Select Olive Oil
• 3 cups chopped fresh broccoli
• 1½ cups sliced fresh mushrooms
• 1 clove garlic, minced
• ½ onion, chopped
• 1½ cups Sunnyside Farms Egg Substitute
  
• 1 (15-oz.) carton light ricotta cheese
  
• 1 cup Sunnyside Farms Shredded Cheddar Cheese
  

1. Preheat oven to 350°F. Drain spinach and press between layers of paper towels to remove excess moisture. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add broccoli, mushrooms, garlic and onion; cook, stirring constantly, 8 minutes or until tender. Drain completely.
3. Combine egg substitute and ricotta in a large mixing bowl, stirring until blended. Stir in spinach, broccoli mixture, Cheddar, and salt and pepper to taste.
4. Pour into a lightly greased 10-inch pie pan. Bake 1 hour or until set; let stand 10 minutes. Cut quiche into wedges to serve.

Serves 8

Per serving: 181 calories, 7g carbohydrate, 17g protein, 1g fiber, 10g fat, 5g saturated fat, 23mg cholesterol, 293mg sodium

“Egg-citing” Breakfast Sandwich

• INGREDIENTS:
• 2 cups Sunnyside Farms Egg Substitute
• ½ small onion, minced
• ½ cup finely chopped mushrooms
• 2 Roma tomatoes, seeded and chopped
• 2 tbsp. prepared pesto
• 4 whole-wheat rolls, halved and toasted
• 
  

1. In small bowl whisk egg substitute and salt and pepper to taste. Set aside.
2. Coat medium skillet with nonstick cooking spray and place over medium-high heat. Add onion, mushrooms and tomatoes; cook and stir until soft. Stir in pesto. Season with salt and pepper to taste. Remove vegetable mixture to plate and set aside.
3. Wipe out skillet with paper towel, coat with nonstick cooking spray and place over medium heat. Add egg mixture; cook and stir until eggs are fully cooked.
4. Divide eggs evenly among 4 rolls and top with reserved vegetable mixture. Serve immediately.

Serves 4

Per serving: 343 calories, 40g carbohydrate, 24g protein, 4g fiber, 9g fat,
2g saturated fat, 4mg cholesterol, 562mg sodium

Spring Asparagus and Beef Frittata

• INGREDIENTS:
• 1 lb. extra-lean ground beef
  ½ cup chopped onion
  ½ lb. asparagus, cut into 1½ inch pieces
  1 tsp. Italian seasoning
  2 cups Sunnyside Farms Egg Substitute
  2 tomatoes, sliced
  ½ cup Sunnyside Farms Shredded Mozzarella Cheese

1. Preheat broiler. Cook beef and onions in a 12-inch ovenproof skillet over medium heat until beef is no longer pink and onion is tender; drain.
2. Add asparagus and seasoning; sauté 5 to 7 minutes until tender.
3. Pour egg substitute over beef mixture. Cover and cook until edges are set and bottom is lightly browned.
4. Place tomatoes atop eggs and sprinkle with cheese. Broil, uncovered, 5 to 7 minutes until cooked through. Cut into wedges.

Serves 8

Per serving: 155 calories, 3g carbohydrate, 21g protein, 1g fiber, 6g fat, 2g saturated fat, 35mg cholesterol, 185mg sodium

Veggie Party Ravioli

• INGREDIENTS:
• 1 (9-oz.) pkg. refrigerated four-cheese ravioli
  1½ cups water
  2 tbsp. sliced green onions
  1 tbsp. Sunny Select Olive Oil
  1 cup EACH shredded carrots AND chopped red, green and/or yellow bell peppers
  ¼ cup oil-packed sundried tomatoes, drained
  ½ cup crumbled feta cheese

1. In large skillet, cook ravioli in water 7 minutes over medium heat, stirring once.
2. Remove from skillet; keep warm.
3. In same skillet, cook green onions in hot oil 30 seconds. Stir in vegetables; cook, covered, 5 minutes, stirring once.
4. Spoon mixture over cooked pasta; toss gently. Sprinkle with cheese.

Serves 4

Per serving: 303 calories, 33g carbohydrate, 12g protein, 4g fiber, 14g fat, 7g saturated fat, 51mg cholesterol, 564mg sodium