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Read on for some of my favorite low-glycemic egg recipes that are perfect for a lazy weekend morning.

Puffed Chile Relleno Casserole

Chile Relleno is a classic egg dish that's supersimple to make. Whether you want to make it up for yourself or for company, this dish is always a favorite.

Preparation time: 10 minutes

Cooking time: 40 minutes

Yield: 6 servings

Three 7-ounce cans whole green chiles

8 corn tortillas (6-inch size), cut into 1-inch strips

3 cups shredded cheddar cheese

3 large eggs

6 large egg whites

1/2 cup skim milk

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon paprika

Salsa, for serving

1 Preheat the oven to 350 degrees.

2 Lightly grease a 9-x-9 glass casserole pan.

3 Drain the green chiles and remove the seeds. Lay half the chiles in the pan. Top with half of the tortilla strips and then half of the cheese. Repeat another layer using the remaining chiles, tortilla strips, and cheese.

4 Beat together the eggs, egg whites, milk, salt, pepper, cumin, garlic powder, and onion powder. Pour the mixture over the top of the casserole pan and sprinkle with the paprika.

5 Bake for 40 minutes until the top of the dish is brown, tall, and puffy. Let stand for 10 minutes before cutting.

6 Serve with salsa.

Per serving: Calories 378 (From Fat 198); Glycemic Load 6 (Low); Fat 22g (urated 13g); Cholesterol 166mg; Sodium 1,239mg; Carbohydrate 21g (Dietary Fiber 4g); Protein 23g.

Veggie Frittata

I've never been good at flipping omelets, so I love the idea of a frittata like this basic veggie one. You get eggs stuffed with lots of spices and vegetables without the fuss of making an omelet.

Preparation time: 15 minutes

Cooking time: 30 minutes

Yield: 4 servings

1 1/2 teaspoons extra-virgin olive oil

1 medium yellow onion, chopped

1 yellow or orange bell pepper, coarsely chopped

1 medium zucchini, chopped

2 cups (packed) spinach leaves, torn into 1-inch pieces

3 large eggs

6 large egg whites

2 tablespoons skim milk

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon chopped fresh chives

1 ounce shaved parmesan cheese

1 cup halved cherry tomatoes

1 tablespoon chopped fresh basil

1 Preheat the oven to 350 degrees.

2 Heat the olive oil in a 10-inch nonstick skillet over medium-high heat. Add the yellow onion and bell pepper (see Figure 16-2 for pointers on coring and seeding a pepper); sauté until golden, about 8 minutes. Add the zucchini; sauté until tender, about 5 minutes. Add the spinach; stir until wilted, about 1 minute. Pour off any liquid.

3 Grease an 8-x-8 glass casserole dish. Spread the sautéed vegetable mix onto the surface of the dish.

4 Whisk the eggs, egg whites, milk, salt, and pepper in a medium bowl to blend. Pour the egg mixture over the hot vegetables in the casserole dish and stir gently to combine. Sprinkle with the chives.

5 Bake 35 minutes, or until the frittata's center starts to firm. Remove the frittata from the oven and sprinkle on the parmesan cheese. Return the frittata to the oven and continue baking for 5 minutes, or until a knife inserted in the center comes out clean.

6 Sprinkle on the tomatoes and basil. Enjoy!

Vary It! Don't be afraid to experiment with different vegetables. Throw in your leftover veggies and add or replace some of your favorites. There are no fixed rules regarding what you can add to your Veggie Frittata.

Per serving: Calories 162 (From Fat 71); Glycemic Load 0 (Low); Fat 8g (Saturated 3g); Cholesterol 165mg; Sodium 562mg; Carbohydrate 9g (Dietary Fiber 2g); Protein 15g.

Basil, Tomato, and Goat Cheese Egg Scramble

Want to liven up your scrambled eggs? Here's a basic recipe that helps you do just that. The tomato and cheese also