- Cook Time
- 40 minutes
- Total Fat
- Saturated Fat
- Dietary Fiber
- 1/4 cup mushrooms
- 1/4 cup onions
- 1/4 cup chopped red pepper
- 1/4 cup potatoes
- 8 eggs
- 1/3 cup low-fat mozzarella
- 1 tsp salt
- 1/4 tsp black pepper
- 2 cups whole grain complete pancake and waffle mix
- 2 1/2 cups buttermilk
- 1/4 cup wheat germ
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp maple syrup
- 1 cup diced fruit
- Chop 1/4 cup of mushrooms, 1/4 cup of onions, 1/4 cup of red pepper, 1/4 cup of potatoes, and a 1/4 cup of broccoli florets.
- Saute mushrooms, onions and potatoes, and blanch broccoli.
- Combine all vegetables with 8 eggs, 1/3 cup of low-fat milk, 1/2 cup of low-fat mozzarella, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Pour the mixture into a 12-inch ovenproof, non-stick skillet sprayed with non-stick spray.
- Place in a 350-degree oven and cook until the frittata is puffed and no longer liquid in the center (or about 20 to 30 minutes).
- While the frittata is cooking, make waffles.
- Combine 2 cups of whole grain complete waffle mix with 2 1/2 cups of buttermilk, 1/4 cup of wheat germ, 2 teaspoons of vanilla extract, and 2 teaspoons of ground cinnamon.
- Spray a waffle maker with non-stick spray and drop in batter in 1/4 cupfuls. Cool waffles on a rack.
- Serve waffles with 1 teaspoon of maple syrup.
- Place slice of frittata, one waffle, and a cup of diced fruit on your plate.
Bacon and veggies make for a tasty breakfast sandwich.