Breakfast, being a big part of our day, is also a fun part of being an innkeeper.  It is especially rewarding when guests ask for a specific recipe.  We thought it would be fun to share a couple of the recipes from The Whalewalk Inn.  These recipes are asked for the most often by guests, so we hope that you enjoy them at home, too. 

Baked Omelet

8 eggs
1 16-ounce container of low fat cottage cheese
1 8-ounce package of shredded white cheddar cheese (2 cups)
1  cup Bisquick
1 stick of margarine or butter melted
1 cup milk
Mushrooms
Scallions

Beat eggs.  Add cottage cheese, cheddar cheese, Bisquick, margarine and milk.  Mix and pour in a greased 9 x 13 pan.  Arrange one large slice of mushroom and long scallion tops forming a pattern for slices.  Bake at 350 degrees for 22 minutes, turn and bake an additional 22 minutes.  Serves 8.  Zucchini or asparagus can be used in place of the mushrooms.  You need a light vegetable, or they sink into the omelet.  Serves 8 or 9.

Grand Marnier Oatmeal Pie

An unusual way to eat traditional oatmeal.  For a low-fat version omit the pie shell and use ramikens, and substitute margarine for butter.

¾ cup skim milk
3 eggs, beaten
½ cup orange juice
¼ cup sugar
½ cup quick oats
2 tablespoons butter, melted and cooled
1 9-inch pie
1 tablespoon dried orange rind granules
1 tablespoon Grand Marnier
Yogurt of any flavor as an accompaniment

Soak orange rind granules in the Grand Marnier until soft.
Preheat the oven to 350 degrees.
Mix together all the ingredients except the pie shell.  Pour into pie shell, pie plate or ramekins coated with spray.

Bake 30-35 minutes.  If making more than one pie, we find it easier to make each pie individually, so all ingredients are equally distributed.  The oatmeal tends to stay at the bottom of the mixture, until poured.  Serves 6.

220 Bridge Road • Eastham, Cape Cod, MA 02642 • 508 255 0617