Looking for some fresh, easy and healthy recipes for your Easter brunch?  You and your guests will love these ideas! 

Asparagus and Goat Cheese Frittata
Makes 8 servings

4 Meijer eggs
2 cups Meijer egg substitute
3 Tbs. finely chopped green onions or fresh chives
1/4 tsp. finely chopped fresh tarragon
2 Tbs. finely chopped fresh chervil
2 oz. prosciutto, cut into 1/4-inch strips
1/2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
6 oz. goat cheese, crumbled
2 lb. asparagus, tough ends trimmed, spears steamed until just tender and cooled
3 Tbs. margarine
1 leek, thinly sliced and rinsed well

  1. 1.  In a bowl, whisk together the eggs, green onion, tarragon, goat cheese, prosciutto, the 1/2 tsp. salt and pepper. Stir in 4 oz. of the cheese. Cut enough asparagus ends into 1/4-inch lengths to measure 3/4 cup and add to the egg mixture. Reserve the remaining asparagus spears.  In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the margarine. Add the leek and salt and cook until the leek is tender, about 8 minutes. Transfer to the egg mixture.
  2. In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the margarine. Add the egg mixture and cook, scraping the sides and bottom of the pan with a rubber spatula to allow the uncooked eggs to flow underneath, 3 to 4 minutes. Place the shallow pan upside down on top of the deep pan and cook for 6 to 8 minutes more. Remove from the heat, uncover the deep pan and arrange the reserved asparagus spears on top of the frittata in a spoke formation. Meanwhile, set the shallow half of the pan over medium heat and melt the remaining 1 Tbs. margarine.  Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 10 to 12 minutes. Flip the frittata back into the deep pan, then slide the frittata onto a serving plate. Let stand for 5 minutes. Top the frittata with the remaining cheese and serve.

Nutrition Information per serving:  Calories: 164 cal, Total fat: 11 g, Saturated fat: 4 g, Cholesterol: 127 mg, Sodium: 359 mg, Carbohydrate: 6 g, Fiber: 2 g, Protein: 11 g

Whole Wheat Blueberry Muffins
Makes 12 muffins

1 cup whole wheat flour
¾ cup Meijer all-purpose flour
½ cup Meijer brown sugar
1 T. + 1 t. Meijer baking powder
1 t. Meijer ground cinnamon
½ t. ground allspice
½ t. salt
1 cup Meijernonfat buttermilk*
2 T. Meijer canola oil
2 T. Meijer unsweetened applesauce
1 Meijer egg
1 cup Meijer frozen or fresh blueberries

  1. Preheat the oven to 400º. Lightly spray a muffin tin with cooking spray.
  2. In a large bowl, combine the flours, brown sugar, baking powder, cinnamon, allspice and salt. In another bowl, whisk together the buttermilk, oil, applesauce and egg. Pour the buttermilk mixture into the dry mixture, stirring until it is just combined (do not over mix). Lightly stir in the blueberries.
  3. Spoon the batter evenly into the prepared muffin cups. Bake until the tops are golden, 20 to 25 minutes. Transfer the pan to a wire rack to cool slightly. Then transfer the muffins to cooling rack. Serve warm.
    * Note: Buttermilk can be replaced with one cup of nonfat yogurt or make your own buttermilk by mixing one cup of nonfat milk with one tablespoon of lemon juice or vinegar (ingredient suggestions are not included in the nutritional analysis).

Nutritional Information per serving:  Calories: 112, Fat: 3g, Protein: 3g, Carbohydrate: 19g, Fiber: 2g, Cholesterol: 16mg, Sodium: 262mg

Strawberries with Minted Yogurt
Makes 4 servings

½ cup Meijer nonfat plain yogurt
½ cup Meijer buttermilk
1 tbsp. Meijer sugar
1 ½ tsp. chopped mint
1/8 tsp. Meijer vanilla extract
3 cups strawberries, sliced

Whisk together plain yogurt and buttermilk, sugar, mint and vanilla extract until smooth.  Spoon over sliced strawberries.

Nutrition facts per serving:  Calories: 68, Total fat: 1 g, Cholesterol: 2 mg, Carbohydrate: 14 g, Protein: 3 g, Fiber: 2 g, Sodium: 50 mg

Happy Easter!