These pancakes can be prepared with Butternut squash, Hubbard squash or other varieties of winter squash. Use canned pumpkin puree, freshly prepared puree, or frozen puree which has been thawed. Save leftover pancakes for snacks.

Puffed, brown, and crusty on the outside, eggy-soft in the middle, and topped with caramelized brown sugar and cinnamon apples, this pancake is simply a slice of heaven. For a sumptuous brunch, serve with lean turkey sausages or Canadian bacon, freshly squeezed orange juice, and a mix of cantaloupe and honeydew melon balls.

Makes a great dish for brunches, lunches and light suppers.

A frittata is an Italian omelet that is usually made with whole eggs, but this lightened version is made with fewer egg yolks and more whites to reduce fat and cholesterol.