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>> STOP AND SMELL THE COFFEE

When there's finally time to relax on the weekend, give breakfast the attention you give to other meals. Brew some coffee or tea, sit by the window, and savor a Spinach-and-Potato Frittata or tortilla strata rich with cheese and beans. Don't forget the soul-sustaining virtues of pancakes, either - they make the perfect breakfast partner, either oven-puffed or enriched with wheat germ. And make sure to read the paper. A lot has happened since last weekend.

BREAKFAST TORTILLA STRATA Putting this dish together and chilling it the night before gives the tortillas time to soak up the batter, which makes the strips puff when baked the next day. 1 cup bottled salsa 1 cup canned black beans, rinsed and drained 10 (6-inch) corn tortillas, cut into 1-inch strips Cooking spray 1 cup (4 ounces) preshredded reduced-fat Mexican blend or Monterey Jack cheese, divided 1 cup low-fat sour cream 1 cup fat-free milk 1/2 teaspoon salt 2 large eggs 2 large egg whites 1/4 cup thinly green onions

Combine salsa and beans in a bowl. Place one-third of tortilla strips in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup cheese and about 1 cup salsa mixture. Repeat procedure with one-third of tortilla strips, 1/3 cup cheese, and remaining salsa mixture; top with remaining tortilla strips.

Combine sour cream and next 4 ingredients (sour cream through egg whites); stir with a whisk. Stir in onions. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight.

Preheat oven to 350°F.

Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350°F for 20 minutes. Uncover and bake an additional 15 minutes or until lightly browned.

6 servings.

CALORIES 292 (28% from fat); FAT 9.2g (sat 4.5g); PROTEIN 17.7g; CARB 36.5g; FIBER 4.7g; CHOL 93mg; IRON 2.2mg; SODIUM 755mg; CALC 335mg.

WHEAT GERM PANCAKES

Wheat germ provides a nutty flavor and boosts the iron, zinc, and folate in these pancakes. Top them with fresh berries or bananas and toasted pecans.

1 1/4 cups all-purpose flour
1/4 cup whole-wheat flour
1/2 cup toasted or honey-crunch wheat germ
2 teaspoons sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups low-fat buttermilk
2 large egg whites
Cooking spray

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and the next 4 ingredients (flours through salt) in a large bowl. Combine buttermilk and egg whites; add to flour mixture, stirring until smooth.

Spoon about 1/4 cup batter per pancake onto a hot nonstick griddle or a large nonstick skillet coated with cooking spray. Turn the pancakes when tops are covered with bubbles and edges look cooked; cook for 1 to 2 minutes more or until golden.

6 servings (serving size: 2 pancakes).

CALORIES 198 (12% from fat); FAT 2.7g (sat 0.7g); PROTEIN 9.7g; CARB 34g; FIBER 2.8g; CHOL 3mg; IRON 2mg; SODIUM 369mg; CALC 111mg.

NOTE: To freeze, cool the cooked pancakes completely on a wire rack. Place in a heavy-duty zip-top plastic bag, separating the pancakes with wax paper. To reheat, microwave pancakes at HIGH for 45 seconds, or place in the toaster at medium-high heat for 2 cycles or until hot.

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