Chopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Marjorie Dodero, Seal Beach, California
These waffles taste just as terrific as the original recipe—with only half the fat. In other words, dust off that waffle iron because these breakfast sensations are a wonderful way to start your day! Carol Burger - Phillips, Wisconsin
This colorful dish makes a beautiful, hearty, rise-and-shine breakfast. The potatoes and pepper are tender; the poached eggs are perfect; and the flavor combination is wonderful. —Cathy Hall, Phoenix, Arizona
"I grew up enjoying these sweet crepes, which my grandmother, aunts and uncles always called 'Swedish pancakes'. My husband, Chuck, sometimes makes this delicious dietary version for me on weekends," relates Cheryl Erikson of Grass Valley, California.
Great for a last-minute breakfast, brunch or lunch, guests rave about the crab and Swiss combination in this frittata. I also like to use sausage and cheddar with asparagus or whatever's in season—and in the fridge. —Deborah Posey, Virginia Beach, Virginia
This cheesy, chock-full-of-flavor omelet is modeled after one Bernice Morris tasted and loved in a Marshfield, Missouri restaurant. “Mine is so hearty and rich-tasting that folks never guess it's low in fat,“ she confides.
Healthy and simply delicious, this light and fluffy omelet is chock-full of fresh garden veggies, flavor and cheese. Logan, Utah’s Edie DeSpain makes it with whatever veggies she has on hand and says it’s great for any meal at all!
“While these individual frittatas contain prosciutto, cheese and butter, the amounts are small so each portion stays slim. They’re easy to prepare, easy to serve and will certainly become a brunch favorite” says, Michelle Anderson, of Eagle, Idaho.
Starting the day with an appealing, hearty breakfast is certainly a step in the right direction when you're trying to follow a healthy eating plan. These waffles are so good that I even freeze them for breakfast on busy mornings.—Mary Balcomb, Florence, Oregon