MUSKEGON, Mich. - Let's tell you something you already know: donuts are a convenient grab-and-go option for breakfast, but they're not all that healthy. So why not make them a little healthier.
We stopped by the Muskegon Farmers Market to meet registered deititian Grace Derocha, who came up with the idea.
Here's the recipe:
Ingredients:
- 10 whole large eggs (6 whole eggs and 6 egg whites)
- ½ cup light sour cream or plain Greek yogurt
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 to 4 tablespoons minced fresh herbs (any preferred including parsley, dill, chives, etc)
- 1 small yellow onion, finely diced (about 1 cups)
- 1 medium green bell pepper, finely chopped (about 1cups)
- ¾ cup reduced-fat shredded sharp cheddar cheese, divided*
- *You can choose to add all of the cheese into the mix or add in half and reserve the other half to sprinkle over the tops before placing them in the oven.
Preparation:
- Preheat the oven to 350˚F. Mist a doughnut tin with nonstick oil spray and set aside.
- Liberally coat a skillet with oil spray (or add 1 tablespoon olive oil) and warm over medium heat. Add the onion and bell peppers, and sauté about 5 to 7 minutes, until they’re soft and slightly browned. Add more spray as needed if they become dry while cooking. Remove from heat and allow them to slightly cool while you prepare the eggs.
- In a mixing bowl, add the eggs, egg whites and sour cream and blend using a whisk. Add the salt, pepper and minced herbs.
- Add the sautéed veggies into your egg mixture and stir. Add all or half of the cheese (*see note). Pour ¼ cup omelet batter into each of the doughnut tins and sprinkle optional cheese over the tops. Bake in the oven for about 20 minutes, or until eggs are firm and cooked. Carefully remove from tins and serve!
►Make it easy to keep up to date with more stories like this. Download the 13 ON YOUR SIDE app now.