Whether it's delivered to them in bed by the whole family, or waiting for them at the table, one thing is for sure -- dads love having breakfast made for them on Father's Day.

This year, let him enjoy waking up to the aroma of a freshly made breakfast and a hot cup of coffee. Here are some recipes that we think the father in your life will enjoy and truly appreciate.

Omelets are simple to prepare and fun to fill. This flavorful omelette is brimming with veggies, herbs and cheese and makes for a great way to start the day.

recipe for Spinach, Feta and Grape Tomato Omelet

Spinach, Feta and Grape Tomato Omelet

Yield: 4 servings.
Serving size: 1/2 omelet.

Ingredients

  • 2 cups egg substitute (500 mL)
  • 3 Tbsp fat-free milk (45 mL)
  • 2 cups (2oz/60 g) loosely packed baby spinach (500 mL)
  • 2 Tbsp chopped fresh basil leaves (30 mL)
  • 1 Tbsp canola oil (15 mL)
  • 1 cup grape tomatoes, quartered (250 mL)
  • 1/2 tsp chopped fresh rosemary leaves (2 mL)
  • 1/2 cup (2 oz/60 g) reduced-fat feta cheese (125 mL)

Directions

  1. Combine egg substitute and milk in a medium bowl and whisk until well blended.
  2. Place spinach and basil in another medium bowl; set aside.
  3. Heat canola oil in a small nonstick skillet over medium-high heat. Add tomatoes and rosemary, and cook 2 minutes or until soft, stirring frequently. Add to bowl with spinach and basil, toss, and cover to allow spinach to wilt slightly and flavors to blend while preparing omelets.
  4. Reduce heat to medium. Wipe skillet clean with a damp paper towel. Coat skillet with canola oil cooking spray and place over medium heat until hot. Pour half of egg mixture into skillet. Cook 5 minutes; as eggs begin to set, gently lift edge of omelet with a spatula and tilt skillet so uncooked portion flows underneath.
  5. When egg mixture is set, spoon half of tomato mixture over half of omelet. Top with half of feta cheese. Loosen omelet with a spatula and fold in half. Slide omelet onto serving plate and cover with foil to keep warm. Repeat with remaining ingredients.

Nutritional Information Per Serving
Calories: 135
Protein: 16 g
Fat: 6 g
Sodium: 445 mg
Cholesterol: 5 mg
Saturated Fat: 1.5 g
Dietary Fiber: 1 g
Carbohydrates: 5 g


These banana chocolate chip mini-muffins will bring a smile to his face -- and there are more than enough to share with the whole family.

Diabetic Banana Chocolate Chip Muffin recipe

Banana Chocolate Chip Mini Muffins

Yield: 48 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup light butter, softened
  • 1/3 cup Splenda Sugar Blend
  • 1/3 cup packed Splenda Brown Sugar Blend
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas, mashed
  • 1 large egg
  • 1 (12 ounce) package Nestle Toll House Semi-Sweet Chocolate Mini Morsels

Directions

  1. Preheat oven to 350 degrees F. Spray 48 mini-muffin cups with nonstick cooking spray; set aside.
  2. Combine flour, baking powder and salt in medium bowl; set aside.
  3. Combine butter, Splenda Sugar Blend, Splenda Brown Sugar Blend and vanilla in large bowl; beat at medium speed with a mixer until creamy. Beat in bananas and egg. Gradually mix in flour mixture; stir in morsels. Spoon batter evenly into prepared pan, filling cups 2/3 full.
  4. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Remove muffins from pans to wire rack to cool completely.

Nutritional Information Per Serving
Calories: 90
Calories from Fat: 35
Protein: 1 g
Fat: 3.5 g
Sodium: 55 mg
Cholesterol: 10 mg
Saturated Fat: 2 g
Dietary Fiber: 0g
Sugars: 8 g
Carbohydrates: 13 g


These fluffy Almond Apricot Muffins are easy to make and a treat to eat. Apricot preserves and almond extract make them truly unforgettable.

Recipe for Almond Apricot Muffins

Almond Apricot Muffins

Yield: 6 servings

Ingredients

  • 1 serving Crisco Original No-Stick Cooking Spray
  • 1 cup Pillsbury Best All Purpose Flour
  • 1/4 cup Splenda No Calorie Sweetener, Granulated
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 2 tablespoons Crisco Pure Canola Oil
  • 2 tablespoons skim milk
  • 1/2 cup Smucker's Apricot Sugar Free Preserves, plus additional for spreading on tops of muffins
  • 1/4 teaspoon almond extract

Directions

  1. Heat oven to 350 degrees F. Coat 6 muffin cups with no-stick cooking spray.
  2. Combine flour, Splenda Granulated Sweetener, baking powder and salt in medium mixing bowl.
  3. Beat together egg, oil and milk. Blend in preserves and almond extract. Add to flour mixture and stir just until moistened. Fill muffin cups evenly with batter.
  4. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool. Spread tops with a thin layer of preserves before serving.

Nutritional Information Per Serving
Calories: 150
Calories from Fat: 50
Protein: 3 g
Fat: 6 g
Sodium: 190 mg
Cholesterol: 35 mg
Saturated Fat: 0.5 g
Dietary Fiber: 0 g
Sugars: 1 g
Carbohydrates: 24 g


Developed by renowned Chefs Mary Sue Milliken and Susan Feniger, this flavorful frittata looks great and is sure to make dad feel special.

recipe for Avocado Pepper Frittata

California Avocado Piquillo Pepper Frittata

Yield: 8 servings.

Ingredients

  • 1 ripe Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice *
  • 1/2 cup jarred roasted piquillo peppers, cut into 1/4-inch strips
  • 1 clove garlic, minced
  • 1 Tbsp. extra virgin olive oil
  • 2 tsp. sherry vinegar
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 8 eggs
  • 1/2 cup grated Spanish manchego cheese **
  • 2 Tbsp. chopped Italian parsley
  • 2 Tbsp. extra virgin olive oil, for cooking

Directions

  1. In a small mixing bowl, toss together avocado, peppers, garlic, oil, vinegar, salt and pepper. Let marinate 30 minutes.
  2. Preheat the oven to 400F.
  3. In a separate bowl, whisk together eggs, cheese and parsley until frothy. Season with salt and pepper, to taste. Stir in the avocado mixture.
  4. Heat oil in a 10-inch, nonstick, ovenproof skillet over medium-high heat. Add the egg mixture, reduce heat to medium and cook for 7 to 8 minutes, until the bottom is set and the top is still runny. Occasionally lift the outer edges so the uncooked egg can run underneath.
  5. Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes.
  6. Remove the skillet from the oven and loosen the bottom of the frittata with a spatula. Place a serving plate over the skillet and invert the frittata onto it. Cut into wedges and serve hot or at room temperature.

    * Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

    ** Crumbled goat cheese may be substituted for Spanish manchego cheese.

Nutritional Information Per Serving
Calories: 300
Protein: 16 g
Fat: 23 g
Sodium: 370 mg
Cholesterol: 440 mg
Saturated Fat: 6 g
Dietary Fiber: 3 g
Sugars: 1 g
Carbohydrates: 8 g


These blueberry-packed muffins have a cake-like texture -- so watch out if you serve them in bed because there are going to be crumbs!

diabetic Blueberry Muffin recipe

Blueberry Muffins

Yield: 12 muffins
Serving size: 1 muffin

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup light margarine, softened
  • 1 cup Splenda Essentials No Calorie Sweetener with Fiber, Granulated
  • 1/4 cup honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup 1% low-fat milk
  • 1 cup fresh or frozen blueberries, thawed

Directions

  1. Place oven rack in top 1/3 of oven.
  2. Preheat oven to 400F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
  3. Sift together flour, baking powder and salt, set aside.
  4. Beat margarine at medium speed with an electric mixer until creamy. Gradually add Splenda Essentials Granulated Sweetener and honey, beating until light and fluffy. Add eggs one at a time, beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in blueberries.
  5. Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately and cool on wire rack.

Nutritional Information Per Serving
Calories: 160
Calories from Fat: 45
Protein: 4 g
Fat: 5 g
Sodium: 280 mg
Cholesterol: 35 mg
Saturated Fat: 1 g
Dietary Fiber: 1 g
Sugars: 8 g
Carbohydrates: 26 g


Tender, cheesy and savory custards in flaky pastry shells make elegant finger food and can be made ahead and reheated. Delicious for brunch (or evening appetizers).

recipe for Bacon and Mushroom Quiche

Bacon and Mushroom Bite-Size Quiche

Makes 3-1/2 dozen.
Serving size: 1 quiche.

Ingredients

  • 8 slices bacon
  • 1/4 pound fresh mushrooms, chopped
  • 1 tablespoon butter
  • 1/3 cup green onion, chopped
  • 1 2/3 cups Swiss cheese, shredded
  • Pastry for double-crust pie, (homemade or purchased)
  • 5 eggs
  • 1 2/3 cups sour cream

Directions

Content Continues Below ⤵

  1. Heat oven to 375 degrees F.
  2. On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.
  3. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed.
  4. Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.
  5. Meanwhile, fry bacon slices until crisp, drain; crumble or chop.
  6. Chop mushrooms, saute in butter until limp and liquid evaporates.
  7. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.
  8. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.
  9. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.
  10. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.
  11. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.

Nutritional Information Per Serving
Calories: 95
Protein: 3 g
Fat: 7 g
Sodium: 87 mg
Cholesterol: 35 mg
Dietary Fiber: 0 g
Carbohydrates: 4 g


This is not your ordinary pancake! The kitchen will smell amazing and the pancake will surely bring a big "wow" from dad (followed by an "mmmmmm").

recipe for Baked Apple Pancake

Baked Apple Pancake

Yield: 6 servings

Ingredients

  • 2 Tbsp. margarine, divided
  • 3 Granny Smith apples (1 lb.), thinly sliced
  • 1/2 cup Kraft 2% Milk Shredded Cheddar Cheese
  • 1 oz. Philadelphia Neufchatel Cheese, softened
  • 1/2 cup fat-free milk
  • 1/2 cup flour
  • 3/4 cup cholesterol-free egg product
  • 1/4 cup Splenda No Calorie Sweetener, Granulated, divided
  • 1/8 tsp. salt
  • 1/2 tsp. ground cinnamon

Directions

  1. Heat oven to 475F.
  2. Melt 1 Tbsp. margarine in large nonstick skillet on medium heat. Add apples; cook 5 min. or until crisp-tender, stirring frequently. Spoon into 9-inch pie plate sprayed with cooking spray; top with Cheddar.
  3. Whisk Neufchatel and milk in medium bowl until well blended. Add flour, egg product, 1 Tbsp. Splenda Granulated Sweetener and salt; mix well. Pour over apples. Sprinkle with combined remaining Splenda
  4. Granulated Sweetener and cinnamon; dot with remaining margarine.
  5. Bake 12 to 15 min. or until puffed and golden brown.

Nutritional Information Per Serving
Calories: 180
Calories from Fat: 70
Protein: 8 g
Fat: 8 g
Sodium: 260 mg
Cholesterol: 10 mg
Saturated Fat: 2.5 g
Dietary Fiber: 2 g
Sugars: 10 g
Carbohydrates: 20 g

Want More Diabetic Friendly Recipes for Fathers Day?

Sources: Baked Apple Pancake, Blueberry Muffins, Almond Apricot Muffins, and Banana Chocolate Chip Mini Muffins appear courtesy of Splenda. California Avocado Piquillo Pepper Frittata provided by the California Avocado Commission and developed by Chefs Mary Sue Milliken and Susan Feniger. Spinach, Feta and Grape Tomato Omelet appears courtesy of the American Diabetes Association and CanolaInfo from the book The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil