Breakfast Foods

Scrambled Eggs
2 large eggs
4 large egg whites
1/4 cup reduced-fat sour cream
1/2 cup pureed cauliflower
2 Tbsp. grated Parmesan
Pinch of salt
1 tsp. olive oil

In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt.Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat. When the pan is hot, add the oil. Add the egg mixture, reduce the heat to low, and cook, stirring frequently with a silicone spatula, until the eggs are scrambled—firm but nice and moist—2 to 3 minutes.

Pancakes (from "Deceptively Delicious" - found on Oprah.com)
1 cup water
4 cubes pureed sweet potato
1/4 tsp. cinnamon or pumpkin pie spice (optional)
1 cup pancake mix
Nonstick cooking spray
1 Tbsp. canola or vegetable oil
Pure maple syrup, for serving

In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine—the batter should be lumpy.Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.Cook until bubbles form on top of the pancakes and the batter is set, 2 to 3 minutes. Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.

Buttermilk Pancakes
1 ¾ c flour
3 T sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 ¾ c buttermilk (or almost 1 ¾ c milk with 1 ¼ T lemon juice)
2 T melted butter
4 cubes of pureed Sweet potato
3 egg yolks

Mix all dry ingredients. Beat egg whites separately and then fold all other ingredients into batter. Let stand for 2 minutes before cooking. Cook on griddle.