ANN COX EASTES / KROGER
OMELET CROISSANTS
2 medium-sized croissants, sliced in half
2 (3-inch) slices cheese (American, cheddar, Swiss, mozzarella, etc.)
2 thin slices ham, Canadian bacon or deli ham or smoked turkey
1 T butter
¼ cup chopped green or red pepper, green onions or mushrooms
2 eggs
2 T water
Place 4 halves of croissants on a plate or cutting board. Place cheese slices, cut in half on the diagonal, on the bottom half of each croissant. Top with Canadian bacon, ham or turkey. Place butter in a 10-inch skillet and heat to high: add vegetables and saute' for 1 minute. Beat eggs and water in a bowl and pour into skillet. Let cooked egg flow to edges of skillet as it is titlted. Cook the omelet and fold in half. Slide omelet onto a plate. Cut omelet in half and place each
half on top of meat. Heat omelet croissant in microwave for 30 seconds or until warm. May also return omelet croissant to skillet and grill for another minute on each side to melt cheese or use a Panini maker or griddle to heat croissants. Yield: 2 servings.
SANTA FE MUFFINS
4 eggs
1 c shredded cheddar cheese
1 c shredded Monterey Jack cheese
½ c biscuit mix
1 (4-oz) can diced green chilies
¼ c skim milk
Place in a large bowl the eggs and beat with a wire whisk. Stir in the cheeses, biscuit mix, green chilies and milk; mix completely. Pour filling into 8 muffin tins which have been coated with vegetable spray. Bake muffins at 425F for 15-18 minutes or until muffins are set. Yield: 4 servings - 2 muffins per serving.
