Stuffed French Toast & Egg White Scramble with Vegetables

Stuffed French Toast | Serves 4

Ingredients:

8 slices Texas toast

2 tablespoons butter

Batter:

2 eggs

1 cup milk

1/4 cup brown sugar

1 teaspoon ground cinnamon

1 tablespoon ground nutmeg

1 teaspoon vanilla extract

Filling:

8 ounces cream cheese, softened

2 tablespoons powdered sugar

1 teaspoon almond extract

1/2 cup apricot jam, room temperature

Instructions:

1. Combine all ingredients for the batter in a large bowl and mix together until well incorporated. Refrigerate until ready to use.

2. For the filling, in a small bowl combine the cream cheese, powdered sugar and almond extract and whisk together until well incorporated.

3. Spread 4 slices of Texas toast on one side with cream cheese mixture. Spread remaining 4 slices of Texas toast with apricot jam. Press cream cheese slices together with jam slices, to form sandwiches.

4. Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in reserved egg batter, making sure you turn to coat and allow them to absorb the batter. Place in the skillet and cook on both sides until golden (maybe 3 – 5 minutes per side.) Remove from pan, place on serving plate and sprinkle top with powdered sugar. Serve with butter, maple syrup and/or fresh berries.

Egg White Scramble with Vegetables | Serves 2

Ingredients:

2 teaspoons extra-virgin olive oil

1/2 small red onion, small diced

1 Roma tomato, seeded and small diced

1/2 small zucchini, small diced

4 tablespoons mixed bell peppers, small diced

6 large egg whites

Kosher salt and freshly ground black pepper

Fresh fruit for garnish

Instructions:

1. In a large nonstick skillet, heat oil over medium-high.

2. Add onion, tomato, zucchini and bell peppers and cook until vegetables are just tender, 3 to 5 minutes.

3. Season egg whites with kosher salt and pepper and add to skillet.

4. Cook, stirring with a rubber spatula until whites are set, 2 to 4 minutes. Place on 2 plates garnish with fresh fruit.