Michigan Eggs

A large egg contains only 70 calories

Eggs are high in protein - over 6 grams of protein

This is why eggs are classified as meat in food groups

The Omega-3 fatty acids found in fish are found also in eggs

Eggs are an inexpensive and quick food, so versatile - you can scramble, fry, poach, boil or poach - turn the eggs into omelets, quiches or soufflés in just minutes.

Omelets are the nations favorite way to prepare eggs.

Remember in making a basic 2 egg omelet beat in 2 tablespoons water not milk. The fillings for an omelet are endless cheese, mushrooms, shredded carrots, green pepper, tomato, broccoli ham, pepperoni, - we have an omelet night once a week in our home for dinner.

Basic Omelet

Multiply the recipe by as many servings as you need and use ∏ cup of the egg mixture for each omelet. Be sure to have your fillings prepared before you start to cook the omelet. For a sweet dessert omelet, substitute a pinch of sugar for the salt and pepper, fill with berries.

2 eggs

2 tablespoons water

1/8 teaspoon salt (optional)

dash of pepper (optional)

1 teaspoon butter or cooking oil or spray

In a small bowl, beat together the eggs and water with the salt and pepper, if desired, until blended in a 7 to 10 inch omelet pan or skillet over medium-high. Heat the butter until its just hot enough to sizzle a drop of water. Pour in the egg mixture. The mixture should set immediately at the edges.

With an inverted pancake turner, carefully push the cooked portions of the edges of the pan toward the center so the uncooked portions can reach the hot pan surface, titling the pan and moving the cooked portions as necessary. When the top of the omelet is thickened and no visible liquid egg remains, fill the omelet with the prepared fillings.

With the pancake turner, fold the omelet in half or roll lit. invert the omelet onto a plate with a quick flip of the wrist or slide the omelet from the pan onto a serve plate. Makes one serving.

*The fillings for an omelet are endless - cheese, mushrooms, shredded carrots, green pepper, tomato, broccoli, ham, pepperoni and bacon.

Recipes by Priscilla Massie - for Made in Michigan segment WWMT

Scotch Eggs

4 hard boiled eggs

1 lb. bulk pork or turkey sausage

1 cup frozen hash brown potatoes - thawed

1/4 teaspoon garlic powder

2 tablespoon quick oats

2 eggs beaten

2 cups seasoned bread crumbs

Preheat oven to 375 degrees.

Combine sausage, thawed hash brown potatoes, garlic and oats. Divide sausage mixture in to four equal portions. Roll each portion into a ball. Flatten sausage ball with palm of hand into patty, large enough to cover the hard-boiled eggs. Wrap sausage patty around egg until fully covered.

Roll the sausage balls in the bread crumbs, beaten eggs, then roll in seasoned bread crumbs. Coat well.

Spray small, shallow baking sheet with oil. Bake for 30 to 40 minutes or until lightly browned.

* If you prepare the Scotch Eggs the night before, place in a covered dish, the eggs will take a little longer to cook.

Recipes by Priscilla Massie - for Made in Michigan segment WWMT