Hello Again My Friends,

Today, we're also going to share a little Vegetarian Breakfast treat that I absolutely love. Tender baby spinach, Parmesan cheese, and a little nutmeg are cooked with eggs. A perfect start for the day, as well as a Carb Cutters dream.

Baby Spinach Omelet

Ingredients

• 2 eggs
• 1 cup torn baby spinach leaves
• 1 1/2 tablespoons grated Parmesan cheese
• 1/4 teaspoon onion powder
• 1/8 teaspoon ground nutmeg
• salt and pepper to taste

Directions

1. In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
2. In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness. Serves 1.

I generally use Morningstar Veggie "Bacon" or "Sausages", however, if you are feeling creative, here's one of my favorite meatless Sausage recipes you might like to try.

BULGHUR WHEAT "SAUSAGE" PATTIES

INGREDIENTS:

• 2 cups Cooked Bulghur Wheat
• 1/4 cup Whole Wheat Flour
• 1 tablespoon Crushed basil leaves
• 1 Egg
• 3/4 teaspoon Sage
• 3/4 teaspoon Poultry seasoning
• Sea salt to taste (optional)
• Oil or non-stick spray

DIRECTIONS:

1. Mix the bulghur wheat, egg, whole wheat flour, basil, sage, poultry seasoning and salt together.
2. Form into patties and roll in whole wheat flour.
3. Fry in a small amount of oil until lightly browned. These may be wrapped in individual packages and reheated.
4. Cook like hamburger meat or add to casseroles in place of meat. Serves 8.

NOTES:
1) 3/4 cup of grated cheddar cheese can be added.
2) Mixture forms better when slightly chilled

Variation: Form into cocktail size balls, before cooking and serve with sweet and sour sauce.

Happy Tuesday My Friends,,

Phil

Hi Myrna,

So good to see you again my Friend. I don't often do this, but I will guarantee that you'll love the Omelet. Hope you'll let me know.

Today we not only are cooking healthy, it's quick and easy as well. Searing tuna steaks is lightning-fast; they cook to medium-rare in less than five minutes, and this zesty tomato-olive salad takes only a few minutes more. Serve with a Warm Couscous and Grilled Zucchini Salad that follows, for a complete meal.

Hello Friends,

Today's Vegetarian Dish comes from my Weight Watcher's Files. If you're craving a good, low calorie Middle Eastern recipe, this healthy spin on a traditional couscous tabbouleh salad will have you jumping for joy. With just 4 WWPoints + per serving, this vegan side dish recipe goes great with a variety of meals, but won't use pack on the calories.

Couscous and Garbanzo Bean Tabbouleh Recipe

Ingredients

• 1 cup whole wheat couscous
• 1 1/4 cups water
• 1 can garbanzo beans, drained and rinsed
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 4 green onions, chopped
• 2 Roma tomatoes, seeded and chopped
• 1 tsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• juice and zest from 1/2 a large lemon

Instructions

1. Bring water to a boil, then pour in couscous. Stir, cover and remove from heat. Let stand 5 minutes.
2. In a large bowl, toss couscous, tomatoes, parsley, cilantro, and green onions.
3. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, and salt and pepper. Drizzle over couscous and toss to combine.

Have A Terrific Week,

Phil

Phil, all these latest sound wonderful. I am with you Myrna on that omelet, that looks like something I could have for breakfast without anything else.

I like using all these fresh herbs and am glad to be able to have some of them close by. I have a healthy bunch of parsley that I really planted for my Black Swallowtails but so far no eggs on it. I also have common thyme, cinnamon basil, sage, dill, and fennel. The sweet basil I planted did not come up and I have always had good luck with that. Strange times for our plants.

Thank you Phil & Myrna, love to hear the comments and recipes.

Sara