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Getting the Skinny in the Kitchen with Ben McLauchlin of Swerve Sweetener, whipping up good-for-you savory breakfast sandwiches that you can make ahead of time, perfect for a quick breakfast on the run, or feeding a crowd before heading out to Jazz Fest!

 

Breakfast Sandwich YUM (or as Ben refers to it, “Not You McDonald’s Breakfast Sandwich!”)

Makes 12 servings

 

Scone Ingredients:

  • 1 large egg
  • 5 ounces skim milk
  • 1½ cups whole wheat pastry flour
  • 2 ½ level teaspoons baking powder
  • Pinch of salt
  • 4 tablespoons Swerve granular
  • 4 tablespoons coconut oil or earth balance vegan butter
  • ½ cup Parmesan cheese

 

Instructions:

Preheat oven to 425 degrees. Mix egg and milk together in a small bowl and set aside. Mix flour, baking powder, salt, and Swerve and sift into a large mixing bowl. Cut cold butter into small cubes or grate with a cheese grater and add to flour mixture. Add Parmesan cheese and mix all ingredients together with a fork or hands until texture is like corn meal.

Add egg/milk mixture to the flour mixture, leaving two ounces of egg/milk mixture for basting scones. Mix into the cornmeal mixture with a fork until it becomes a dough.

Place dough onto floured countertop or cutting board, fold over two to three times, and press into a round disk about 1 inch thick. Using a small biscuit cutter or champagne flute, cut out 12 scones and place onto a cookie sheet. Don’t worry if the sides touch; this will keep the edges soft.

Bake for 10-12 minutes until a lightly browned on top, and immediately place in a bread basket and cover with a towel to keep moist and warm.

 

Frittata Ingredients:

  • 10 large eggs
  • 1/2 cup grated Gruyere
  • 1 tablespoon skim milk
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion, halved and chopped
  • 2 cups fresh spinach

 

Instructions:

Preheat oven to 450 degrees. Mix eggs, cheese, milk and pepper in a mixing bowl and set aside.

Add olive oil to an oven safe skillet and heat on low/medium low for 5 minutes. Add onion and cook for 10 minutes until translucent. Add spinach and for three minutes.

Turn up to medium heat, and quickly pour egg mixture over spinach and onions. Let sit in pan for a minute, then place oven safe pan into the oven.

Cook for 15-20 minutes, until frittata rises like a soufflé and is lightly browned. Cut into pieces and serve on breakfast scone with a slice of cooked salami (cook salami like a piece of bacon in a frying pan to warm it), and a half a slice of cheese. Enjoy!

 

Per serving:  290 calories, 19 grams fat, 11 grams saturated fat, 5 grams monounsaturated fat, 0 trans fat, 533 milligrams sodium, 18 grams carbohydrates, 3 grams fiber, 2 grams sugar, 16 grams protein.

 

 

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Want more from Molly?  Click here to sign up for Nutrition Bites, her weekly e-newsletter with links to her Get the Skinny TV segments here on WGNO, and her weekly column in NOLA.com|The Times-Picayune!   And you can follow Molly on Facebook, Twitter, & Instagram:  @MollyKimballRD