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Stuffed French Toast


  • 12 slices of bread (with crust removed if preferred)
  • 12 eggs
  • 2 cups of milk
  • 16 oz. of cream cheese, softened
  • 1 teaspoon of vanilla (or flavor as desired)

Cube bread and set aside. Mix eggs, milk, cream cheese and vanilla together in a bowl. Grease a 9X13 inch pan and then line it with the following:

Add 1 layer of bread cubes, spread evenly; 1/2 of the liquid mixture, and pour evenly. Add the rest of the bread cubes, spread evenly; add the rest of the liquid mixture, spread evenly.

Then refrigerate overnight. The next morning take it out and let it warm to room temperature (very important). Then bake in a 375 oven for 45 min.

Serves 6 (approx.)

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Ricotta-Cottage Cheese Pancakes

  • 1 cup all-purpose flour
  • 1 Tbs granulated sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 4 eggs
  • 1 cup ricotta cheese
  • 1 cup small-curd cottage cheese
  • 3/4 cup non-fat milk
  • 1 tsp vanilla extract
  • 1 tsp grated lemon rind

Combine the flour, sugar, salt, and baking powder in a large bowl. In a separate bowl beat the eggs with the ricotta, cottage cheese, milk, vanilla, and lemon zest. Add this mixture to the flour mixture, stirring until moistened. Do not stir any more than necessary to thoroughly combine ingredients. Drop a small amount on a lightly greased griddle or skillet over moderate heat and turn when the edges appear golden brown and dry, and the surface is bubbly.

Makes about 24 3 to 4 inch (7 to 10 cm) pancakes.

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Whole Berry Wheat Pancakes


  • 1 cup whole kernel wheat, placed in a blender and blended for 4 minutes.
  • 1 cup milk
  • 2 eggs
  • 1/2 cup oil
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sugar

After wheat is ground in blender, add milk, eggs, oil, baking powder, baking soda, salt and sugar. Blend until smooth. Cook pancakes over medium heat

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Zucchini Omelet


  • eggs
  • thin sliced white mushrooms
  • zucchini
  • olive oil or canola oil
  • dried basil
  • garlic powder if you can tolerate it
  • mozzarella cheese

Sautee thinly sliced mushrooms and finely diced zucchini in oil with a sprinkle of basil and a tiny, tiny sprinkle of garlic powder -- until cooked soft.

Scramble eggs and pour into the pan. (I use one whole egg and 2 egg whites). When the egg has set, put the zucchini/mushroom mix on it and sprinkle mozzarella cheese on it. Fold the omelet and turn a few times for it to set together. Enjoy with toast!

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Created Oct. 2000 - Diane Manhattan
Updated: 03/17/05 - kj

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