Veggie Spiral Sticks

3 medium carrots
12 fresh asparagus spears, trimmer
1 tube Pillsbury refrigerated breadsticks
1 egg white, lightly beaten
1/4 cup grated Parmesan cheese
1/2 tsp dried oregano

Cut carrots lengthwise into quaters. In a large skillet, bring 2 inches of water to a boil. Add the carrots; cook for 3 minutes. Add asparagus; cook 2-3 minutes longer. Drain and rinse with cold water; pat dry.

Cut each piece of bread dough in half. Roll each piece into a 7 inch rope. Wrap one rope in a spiral around each vegetable. Place on a baking sheet coated with cooking spray; tuck ends of dough under vegetables to secure.

Brush with egg white. Combine cheese and oregnao; sprinkle over sticks. Back at 375F for 12 to 14 minutes or until golden brown. Serve warm.

Orange Olive Oil Cake

· 2 eggs
· 1 1/4 cups sugar
· 3/4 cup extra virgin olive oil
· 3/4 cup 2% milk
· zest of 2 oranges
· 1 cup + 2 Tbsp all purpose flour
· 1/2 tsp baking powder
· dash salt
· icing sugar for dusting

Directions:

1. Preheat oven to 350 °F and butter and flour a 9-inch round cake pan.

2. In a large bowl, whisk eggs and sugar. Add olive oil, milk and orange zest and mix well. In a separate bowl, stir flour, baking powder, baking soda and salt. Add to olive oil batter and stir just until smooth. Pour into prepared pan and bake for 40 to 50 minutes, until a tester inserted into the center of the cake comes out clean.

3. Let cake cool completely, then turn out onto a plate and dust with icing sugar.

Mini Fritatas

4 eggs
1/4 cup milk
1/2 cup sharp cheddar cheese
parsley
salt and pepper

Preheat your oven to 375 degrees

Whisk eggs and milk. Add in cheese, parsley, salt, pepper and any add ins.

Spray a mini muffin tin with cooking spray. Fill the cups almost to the top.

Bake for 8 to 10 minutes.

Some of my favorite add ins:

- bacon

- crab

- three cheese - cheddar, parmesan and asiago

- green onions

- red and or green peppers