It’s almost Easter! Try preparing something different for your Easter Brunch.

We still have two more weeks of National Nutrition Month – and I thought I would share a couple of recipes that are perfect for an Easter Brunch.

Here is a recipe I found for a Strawberry Omelet – it’s festive, delicious and really easy to prepare.  I found this online a while back and saved it.  It is from a book called Tampa Treasures by the Junior League of Tampa.


I also love the combined flavors of the sour cream, lemon zest and vanilla – it has a genuine Hungarian flavor – which is my favorite – seeing as my Dad and Grandparents all came from Hungary and those are the flavors I grew up with – so this recipe really caught my eye.  The recipe originally was for just 1 omelet so I increased ingredients – this will serve four people.
Preparation Time: 10 Minutes
Cooking Time:  Approximately10 Minutes

  • 8 eggs
  • 1 tablespoon plus two teaspoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon plus 1 teaspoon butter
  • 1/3 cup plus 3 tablespoons sour cream
  • 2 cups fresh strawberries, slicing 1 cup and cutting remaining berries in half
  • 1 teaspoon grated lemon or orange peel
  • Powdered sugar for garnish
  1. In bowl, using electric mixer, beat eggs until very light and fluffy. Stir in powdered sugar and vanilla extract.
  2. In omelet pan  or 10”skillet, melt butter over medium-low heat. Pour egg mixture in pan; cover. Cook about 4 minutes (top will be a little soft).
  3. Combine sour cream, powdered sugar and grated peel. Spread sour cream filling on omelet; remove to plate and fill with 1 cup sliced strawberries, fold in half.  Garnish with remaining strawberries; dust with a little powdered sugar.

You can cut this into slices that are approximately an inch or an inch and a half wide – remember – this dish is great for a buffet table so everybody just takes a little.

Now, how about a twist on Breakfast Muffins?  Try making your own sausage and bake in a muffin pan.

Here is an idea I got from a Weight Watcher’s magazine that I saved for years!  I have adapted it just a bit.

Preparation time – less than 10 minutes

Cooking Time – 25 minutes – let stand for 5 minutes before serving

Preheat oven to 350 degrees

  • 1-1/2 pounds ground chicken or turkey
  • 3/4 cup onions, finely chopped
  • 2 garlic cloves, minced (I used garlic that is already minced – it comes in a small jar in the produce department)
  • 1 teaspoon Oregano
  • 1 teaspoons dried sage
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1 egg
  • 1 teaspoon Worchestershire sauce
  • Salt & pepper to taste – I do not use a lot of salt in my cooking – I do use Lemon Pepper – and I used 1 teaspoon of Lemon pepper for this recipe

Mix all ingredients together in large mixing bowl.

Spray a 12 cup muffin pan with cooking spray or use cupcake liners

Spoon meat mixture evenly into muffin pan.  Bake for 25 minutes.  Let stand 5 minutes.  Remove from muffin pan to serving platter.

These recipes will impress your family and friends plus they are healthy!

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