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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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If following the WW flex plan this is 4 points/serving - which is very do-able as a breakfast dish,even if adding fruit to make it a complete breakfast.Recipe source: WW Magazine (March 2008) Ingredients:
4 eggs |
4 egg whites |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 onion, chopped |
2 garlic cloves, minced |
1 tomato, chopped |
1 cup fat-free cottage cheese (or 1 cup fat-free ricotta cheese) |
1/4 cup reduced-fat italian cheese blend, shredded (or your favorite reduced-fat cheese, shredded) |
2 tablespoons basil, chopped |
2 teaspoons olive oil |
Directions:
1. In a bowl whisk together eggs, egg whites, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
2. Spray a non-stick skillet with Pam and set over medium-high heat.
3. Add onion, garlic and remaining salt (1/4 teaspoon) and 1/8 teaspoon pepper; cook, stirring occasionally for 2-5 minutes or until onion is softened.
4. Add tomato and cook an additional 2 minutes. Transfer mixture to a bowl and stir in cheese and basil. Set aside.
5. Wipe out skillet with a paper towel.
6. Add oil to skillet and heat over medium-high heat. Pour in egg mixture and cook until eggs are set (3-5 minutes), lifting edges to allow uncooked eggs to flow under.
7. Spoon cheese mixture over half of the eggs, folding the other half of the eggs over the cheese mixture to enclose the filling. Cook turning once for about 2 more minutes or until filling is heated through.
8. Cut into 4 serving pieces and serve.
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