Here’s how to make moist and tender scrambled eggs:

• Drizzle the non-stick frying pan with oil and turn on the heat to medium-high
• Crack the eggs onto a frying pan and sprinkle with a handful of shredded cheese
• Reduce heat to medium
• Stir the eggs with a spatula, and keep stirring until almost set
• The moment the eggs are almost set, remove the scrambled eggs from the frying pan into a plate

Don’t overcook the eggs!  If you keep them in a frying pan until fully set, they will be tough.  If you want moist and tender scrambled eggs, the key is removing them from the pan when they are almost set - they will finish cooking on the plate (from the residual heat).

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Ingredients:

10 slices of bread
2 cups of milk
2 eggs
2 tbsp sugar
1 tsp cinnamon
1 tbsp oil

Directions:

Heat the old in a non-stick frying pan over medium-high heat.

Whisk the eggs, milk, sugar and cinnamon in a bowl. 

Dip a slice of bread in the milk mixture, then turn it, dip the other side and put on a frying pan.  Repeat with the remaining slices (that fit in a frying pan).  Cook for 2 minutes, then flip the bread, reduce heat to medium and cook for another 4 minutes.

Note: I like to cut the bread slices diagonally (like a triangle) before dipping and frying.  This way more bread fits on a frying pan.  I also use 2 frying pans at once.

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Ingredients:

1 egg
1 cup lowfat yogurt or buttermilk
1 tbsp vanilla
2 tbsp vegetable oil
1 cup flour
2 tbsp sugar
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup (or more) blueberries (fresh or frozen)

Directions:

Whisk the egg and mix with yogurt, oil and vanilla in a bowl.

Mix the flour, sugar, baking soda, baking powder and salt in a large bowl.

Pour the liquid ingredients into the dry ingredients.  Stir to combine.

Add blueberries and stir.

Heat a non-stick frying pan over medium-high heat (I always use 2 pans at once to save time).

Drop spoonfuls of batter (with a large spoon) on a frying pan. Cook until golden-brown on one side,
then flip with a spatula and cook until golden-brown on the other side.

Great with maple syrup!

 As you can see on this picture, these are LOADED with blueberries.  To me, there is no such thing as too many blueberries in the pancakes :)

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