Oven-Baked Spanish Potato Omelet
Yield: 4 servings; 5 points per serving
5 eggs
2 cups potatoes -- cooked
1 onion -- finely chopped
1 green pepper -- minced
12 green olives -- sliced
4 ounces lean ham -- cubed
Preheat oven to 350º. Peel and cube cooked potatoes. Beat eggs until fluffy, fold in remaining ingredients. Spray a round nonstick cake pan with cooking spray. Spoon in omelet mixture. Bake 25-30 minutes or until eggs are set. Cut into wedges to serve
Per serving: 221 Calories; 9g Fat; 15g Protein; 21g Carbohydrate; 242mg Cholesterol; 796mg Sodium
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Cheddar and Chile Egg Casserole
Yield: 4 servings; 3 points per serving
1 1/2 cup Egg Beaters Egg Beaters
4 oz Old El Paso Peeled Chopped Green Chilies
1/2 cup Kraft 2% Milk Natural Cheese Finely Shredded Mild Cheddar Cheese
1 cup fat-free cottage cheese
1/2 tsp table salt
1/2 tsp baking powder
1/4 cup all-purpose flour
Spray 8x8 pan with PAM. Mix together all ingredients and pour into pan. Bake at 350 for about 35 minutes or until set.
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Breakfast in a Cup (Core)
Yield: 10 servings
4 ounces extra lean ham
1/2 cup chopped onion
1 cup diced sweet peppers
1 1/2 cup egg substitute
1 4 oz can mushrooms diced
1 cup shredded ff cheddar cheese
Heat oven to 350 degrees. Coat 12 cup muffin pan with spray.
On medium heat cook ham, pepper, onion and mushrooms until veggies are soft. Remove from heat and cool slightly.
In another bowl stir egg substitute and cheese together with any seasoning you would like. Stir in cooled ham and veggies and spoon evenly into prepared muffin pan. Bake 20 minutes, or until eggs are set.
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Breakfast In A Cup 2
Yield: 12 servings
3 cups cooked brown rice
1 1/4 cups (5-ounces) shredded cheddar or American cheese, divided use
4 large eggs, divided use (or equivalent egg substitute)
1 (4-ounce) can diced green chiles
1 (2-ounce) jar diced pimientos, drained
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup milk
1/2 to 1 teaspoon paprika for garnish
Combine rice, 3/4 cup cheese, and 2 eggs (slightly beaten) in large bowl.
Press mixture equally into bottoms and sides of 12 greased muffin cups. Bake at 400*F, 5 to 8 minutes, or until lightly browned.
Blend chiles, pimientos, cumin, salt, pepper, milk, and remaining 1/2 cup cheese and 2 eggs in small bowl; pour equally into cups. Sprinkle with paprika.
Return to oven; bake 15 to 20 minutes, or until set.
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New England Ham Omelet
Yield: 2 servings; 4 points per serving
1/4 cup chopped onion
1/2 cup unpeeled diced cooking apple (1 small)
1/4 cup diced 97% fat free ham (1 1/2 oz.)
2 tablespoons sugar free maple syrup
3 eggs or equivalent in egg substitute
1/4 tablespoon lemon herb pepper
In a medium skillet sprayed with butter-flavored cooking spray, saute‚ onion, apple, and ham until browned. Add maple syrup. Lower heat and simmer while preparing eggs.
In a medium bowl, combine eggs and lemon herb pepper. Beat well with a fork. Spray a large skillet with butter-flavored cooking spray. Pour egg mixture into skillet. Cook over high heat for 1 minute. Lower heat. Stir eggs rapidly with a wooden spoon.
Gently pat egg mixture back into place and continue cooking without stirring, 1 minute. Add ham filling to bottom half. Flip top half over. Cut in half and serve.
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Scrambled Eggs with Ricotta, Tomatoes and Basil
Yield: 2 servings; 3 points per serving
1 tsp extra virgin olive oil
1/2 medium onion chopped
2 garlic cloves minced
1 cup grape tomatoes (sliced in half)
1/3 cup fat-free ricotta cheese
1 cup egg substitute (I used Egg Beaters)
2 Tbsp fresh chopped basil
1/4 tsp table salt
1/8 tsp black pepper
Chop the onion and basil, and mince the garlic.
Heat the oil in a large non-stick skillet over medium-high heat. Add the onion and garlic, and cook until soft (about 1 - 2 minutes), stirring occasionally.
Add the cheese and cook, stirring occasionally, until heated (about 20 seconds).
Add the egg beaters, basil, salt and pepper, cook, stirring occasionally, until the egg mixture is set.
Reviews for Scrambled Eggs With Ricotta, Tomatoes and Basil
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Sausage Egg and Cheese Biscuit Muffins
Yield: 10 servings; 2 points per serving
6 oz. Jimmy Dean 50% Less Fat Pork Sausage
7.5 oz. can Pillsbury Buttermilk Biscuits
1/2 cup egg substitute
1/4 cup fat free shredded Cheddar cheese
Preheat oven to 350º.
Crumble and cook sausage in a skillet until browned.
Spray a 12 cup muffin tin with non-stick cooking spray. Line muffin cups with biscuits, pressing up sides to cover.
Evenly divide sausage between muffin cups. Pour egg substitute over sausage, dividing evenly among muffin cups. Sprinkle each with Cheddar cheese.
Bake in preheated oven for about 20 minutes or until biscuits are done. Serve immediately.
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