Almond Quiche

1/2 cup onion -- chopped
2 tablespoons butter
2 egg -- beaten
1 cup half and half
1 cup milk
1 tablespoon flour
1/4 teaspoon pepper -- white
1 1/2 cups swiss cheese -- shredded
1 cup almonds -- sliced
1 pie shell -- baked

Saute onion in butter until tender. In small bowl, beat together the eggs, both milks, flour and pepper until lightly frothy. Stir in the cooked onion, cheese and toasted sliced almonds until well mixed. Pour the mixture into a still hot baked pie shell. Bake at 325F for about 45 minutes. When done, a knife inserted in the middle will come out clean. Let stand for 10 minutes, slice and serve.

Turkey Sausage and Potato Frittata

1 Pound Turkey Breakfast Sausage
1 Tablespoon olive oil
2 Pounds red potato -- cut into 1/4-inch
slices
1 Large onion -- halved and cut into
1/4-inch slices
1/2 Teaspoon salt -- or to taste, divided
1/2 Teaspoon pepper -- or to taste, divided
2 Packages frozen egg substitute
1 Tablespoon chopped fresh parsley

In 11-inch non-stick, oven-proof skillet, over medium-high heat, saute turkey sausage 5 to 7 minutes or until turkey is no longer pink. Drain well, remove sausage and reserve, Wipe skillet with paper towel. Add oil to skillet. Layer 1/2 of potato and 1/2 of the onion slices, sprinkling with 1/4 teaspoon each salt and pepper. Repeat with re- maining potato, onion, salt and pepper. Cover skillet and cook vegetables 15 to 20 minutes or until vegetables are tender, gently stirring 1 to 2 times. Remove skillet from heat and cool 5 minutes. Carefully fold in cooked sausage, not breaking potato slices. Pour egg substitute over turkey and potatoes. Bake, uncovered, at 325 degrees F. 30 to 35 minutes or until knife inserted in center comes out clean. Allow to set 5 minutes.

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