South Beach Breakfast Scramble Phase 1 Recipes

Steps:

• Heat skillet to med-high heat.
• Cook bacon, onions, and peppers until tender.
• While bacon is cooking stir seasoning and cheese into egg mixture.
• When bacon is done stire in egg mixture until eggs are scrambled.
• Add different vegetables to mix it up!

Steps:

• Preheat oven to 375°F.
• Lightly coat 4 (4 ounce) ramekins with cooking spray.
• In a large bowl, whisk together ricotta, egg yolks, 1 TBSP of sugar substitute, lemon zest, lemon extract and vanilla extracts.
• In another small bowl with an electric mixer at high speed, beat egg whites until soft peaks form; approximately 2-3 minutes. Gradually add remaining 2 TBSP sugar substitute and continue to beat until stiff peaks form.
• Gently fold egg whites into ricotta mixture; just until combined.
• Spoon ricotta mixture into ramekins. Bake until souffles have risen, are set and lightly browned; approximately 15 minutes.
• Serve immediately.

Steps:

• Preheat oven to 350*. Line a cup cake pan with paper cups. Microwave the peanut butter for 45 seconds to melt. Add everything to a medium sized bowl and mix well. 1 packet of artificial sweetener = 1 gram. Spoon into 9 cup cake cups and bake for 15 minutes.

Steps:

• Spray microwave safe dish with butter spray.
• Put spinach in dish.
• Put cheese on top.
• Pour in egg whites.
• Microwave for 2 minutes - whites will start to puff up.
• Take out dish and stir.
• Microwave another minute - cook until looks dry on top.

Steps:

• Warm sauce in a small saucepan.
• Mix together pignoli, Italian seasoning and parmesan on a plate. Coat both sides of cutlet with mixture, pressing to adhere.
• Turn oven to a low broil.
• Heat oil in a nonstick pan and cook until cutlets approximately 4 minutes per side.
• Place cutlets in pan and top with sauce and mozzarella. Broil until cheese just melts.