Breakfast Recipes For Creamed Spinach Omelet and Whole Wheat Apple Walnut Pancakes

All the experts tell us that breakfast is the most important meal of the day so why not make it special? Forget the cereal boxes or breakfast bars and make your family a real treat this weekend. Whether you choose a Creamed Spinach Omelet or these healthy Whole Wheat Apple Walnut Pancakes, you are sure to get rave reviews. And both these recipes are also perfect for diabetics. Just be sure to use a sugar-free syrup for the pancakes and you can replace the brown sugar with 2 tablespoons of Splenda Brown Sugar Blend.

CREAMED SPINACH OMELET

1 1/2 cups loosely packed sliced fresh spinach

1 tbsp butter, divided

1 tbsp all-purpose flour

3 to 4 tbsp milk, divided

pinch salt

2 eggs

salt and pepper to taste

In a skillet, saute spinach in 1/2 of the tablespoon of butter. Stir constantly. In a small bowl, stir flour, 2 to 3 tablespoons milk and salt until smooth. Add to spinach; cook and stir until thickened, about a minute. Set aside and keep warm. In another bowl, whisk eggs, salt, pepper, and remaining milk. In another skillet over medium heat, cook egg mixture in remaining butter. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spread spinach mixture over half of the omelet. Fold omelet in half and transfer to a warm platter.

WHOLE WHEAT APPLE WALNUT PANCAKES

1 cup whole-wheat flour

1/4 cup all-purpose flour

3 tbsp brown sugar

1/4 cup finely chopped walnuts, toasted

1 1/2 tsp baking powder

1 1/4 tsp salt

1 Granny Smith apple, peeled and coarsely shredded (1 cup)

1 cup low-fat milk

1 tbsp canola oil

1/2 tsp vanilla extract

1 egg

Combine flours, brown sugar, walnuts, baking powder, and salt together in a large bowl. Stir well to mix. Add the apple. Toss to coat apple. Combine milk, oil, vanilla, and egg; mix well. Add milk mixture to the flour mixture, stirring until smooth. Spoon approximately 1/3 cup of batter onto a hot nonstick griddle or skillet for each pancake. Turn when tops are covered with bubbles and the edges look cooked. Serve with butter and sugar-free maple-flavored syrup.

Yield: 8 pancakes

Enjoy!

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