Father's Day Feast

For the main course, we’ve created an oven omelet that only requires a little mixing and sautéing before letting the oven do the rest! And for a healthier nutrition profile—without sacrificing flavor—we chose lean Canadian bacon instead of traditional bacon and added oatmeal and flaxseeds to our cinnamon apple muffins making them as fiber-ful as they are flavorful.

For the freshest tasting eggs, look for local eggs from cage-free hens at your grocer or farmer’s market. You’ll be amazed with their rich egg-y flavor! Don’t forget the Sunday paper and remember to close the door for the ultimate Father’s Day indulgence: peace and quiet.

Easy Oven Omelet with Canadian Bacon, Gruyere and Spinach
Serves 6

1 Tbs. olive oil
2 cloves garlic, minced
1 (10 oz.) bag fresh spinach, washed
4 slices uncured Canadian bacon, thinly sliced
2/3 cup grated gruyere cheese
5 whole eggs
4 egg whites
1 cup milk
1 tsp. baking powder
1 tsp. ground mustard
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. paprika
1/4 tsp. fresh grated nutmeg
1/4 cup panko breadcrumbs

Preheat oven to 350F. Spray and 8 X 8 baking dish with cooking spray. Heat a sauté pan over medium heat. Add olive oil and garlic. Cook one minute, until garlic is soft. Add spinach and cook until the spinach wilts. Layer the spinach and garlic in the bottom of the baking dish.
Sprinkle the Canadian bacon and cheese over the spinach.
Whisk together eggs, egg whites, milk, baking powder, mustard, salt, pepper, paprika and nutmeg. Pour over bacon and cheese.Cover with foil and bake 20 minutes, remove foil, sprinkle with breadcrumbs and bake uncovered 20 to 25 minutes longer, until eggs are set and breadcrumbs are golden.

Allow to sit 10 minutesbefore serving.

PER SERVING: 240 CAL; 18G PROT; 10G TOTAL FAT (3G SAT. FAT); 7G CARB; 195MG CHOL; 300MG SOD; 1G FIBER; 0.5G SUGARS

Cinnamon Applesauce Oatmeal Muffins
Makes 12

1 cup rolled oats
1 cup fat free milk
1 egg
1/3 cup applesauce
1/4 cup sugar
1 tsp. vanilla extract
1 cup whole wheat pastry flour
3 Tbs. ground flaxseeds
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
2 Tbs. sugar
1/2 tsp. ground cinnamon

Preheat oven to 425F. Line a muffin pan with unbleached muffin cups.
Whisk together oats and milk, set aside for 10 minutes, then stir in egg, applesauce, sugar and vanilla. Sift together flour, flaxseeds, baking powder, cinnamon, ginger and salt. Stir into oat mixture.
Spoon into muffin cups. Fill two-thirds full. Mix together cinnamon and sugar and sprinkle over the muffins.
Bake 20 to 25 minutes, until a toothpick inserted into the center comes out clean.

PER SERVING: 103 CAL; 3G PROT; 1G TOTAL FAT (0.3G SAT. FAT); 20G CARB; 18MG CHOL; 95MG SOD; 4G FIBER; 7G SUGARS