HEART HEALTHY COOKING CLASS - Breakfast Buffet

Cheddar-Potato Frittata

1 1/2 cups coarsely chopped round red potatoes

Vegetable cooking spray
1 cup chopped tomato
1/4 cup chopped green onions
1/4 cup chopped green pepper
1/2 cup sliced mushrooms
1/2 teaspoon pepper
1/4 teaspoon salt
1 1/2 cups frozen egg substitute, thawed
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

1. Cook potatoes in a saucepan in boiling water. Cover; cook 10 to 12 minutes or until tender. Drain well.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add potato, tomato and next 5 ingredients; saute until onion is tender.
3. Pour egg substitute over vegetable mixture. Cover; cook over medium-low and heat 15 minutes or until set. Sprinkle with cheese. Cover; cook 2 minutes or until cheese melts. Cut into 6 wedges and serve immediately.

Banana Brunch Punch

6 medium ripe bananas
1 can (12 ounces) frozen orange juice concentrate, thawed
1 can (6 ounces) frozen lemonade concentrate, thawed
3 cups warm water, divided
2 cups sugar, divided
1 can (46 ounces) pineapple juice
3 bottles (2 liters each) lemon-lime soda
Orange slices, optional

In a blender or food processor, blend bananas and concentrates until smooth. Remove half of the mixture and set aside. Add 1 1/2 cups of warm water and 1 cup sugar to mixture in blender; blend until smooth. Place in a large freezer container. Repeat with remaining banana mixture, water and sugar; add to container. Cover and freeze until solid. One hour before serving, take punch base out of freezer. Just before serving, place in a large punch bowl. Add pineapple juice and soda; stir until well blended. Garnish with orange slices if desired.

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