Servings: 4

Prep Time: 15 minutes
Cook Time: 10 minutes

What You Need:

• 8 uncooked eggs
• 4 asparagus spears
• 1 large tomato
• 1/4 of a small onion
• 1 cup milk
• black pepper to taste
• fresh springs of parsley (optional)

What You Do:

1. Spray large skillet with cooking spray and heat on medium.
2. Chop tomatoes, onion, and asparagus into small pieces.
3. Mix eggs and milk until well blended and add vegetables and black pepper.
4. Add egg mixture to hot skillet and continually stir with spatula to keep from sticking.
5. Cook eggs in skillet until they are fluffy/ not dry (about 10 minutes.)
6. Garnish finished eggs with fresh parsley (optional.)

Servings: 4

Prep Time: 5 minutes

Cook Time: 8 hours (on low)

What You Need:

• 2 cups uncooked oats
• 3 cups water
• 1 cup milk
• 1 tablespoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup raisins (optional)
• 1 cup diced apples (optional)
• 1/2 cup chopped nuts (optional)

What You Do:

1. Thoroughly mix all ingredients in slow cooker.
2. Set slow cooker on low and cook overnight for 8 hours.
3. Serve oatmeal with milk and top with fresh fruit/nuts (optional.)

Servings: 6

Prep Time: 10 minutes

Cook Time: 15 minutes

What You Need:

• 1 small onion, chopped
• 8 large eggs
• 1/4 cup diced cooked ham or prosciutto
• 1 tablespoon butter or stick margarine
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon dried mint leaves
• 1/2 teaspoon dried sage leaves
• 1 tablespoon freshly grated Parmesan cheese
• 1/4 teaspoon pepper

What You Do:

1. Combine and beat all ingredients except butter, onion, and ham with a whisk.
2. Stir in ham.
3. Melt butter in medium skillet over medium heat.
4. Stir in onion and cook 4 – 5 minutes.
5. Reduce heat to medium-low and pour in egg mixture.
6. Cover and cook another 9 – 10 minutes .
7. Remove from heat and then cut into wedges.