Low Carb, Baked Eggs and Tomato Topping



eggs-and-tomto-topper-1
This egg dish is simple, flavorful and super satisfying! Each serving has 135 calories, 8 grams of fat and 3 Weight Watchers SmartPoints. Although this recipe serves 2, you can make it to serve 1 or many more.  I like my egg dish with 1 slice of toast spread with a touch of reduced-fat butter. So yum!

Prep Time: 10 minutes

Bake Time: 16 minutes


Ingredients for Eggs:

2 egg whites

2 eggs, I like using Eggland Best eggs

2 tablespoons fat-free milk

A little salt and pepper, to taste

4 teaspoons Parmesan cheese, grated


Ingredients for Tomato Topping:

½ cup tomatoes, chopped (drain any liquid)

2 tablespoons scallions, chopped

½ teaspoon garlic, minced

½ teaspoon olive oil

 

Instructions

1. Preheat oven to 350 degrees. Coat 2 (8-9 ounce) ramekins or Pyrex custard cups with cooking spray.

2. Add 1 egg white to each dish. Next, crack each whole egg right over the ramekin and carefully add to each dish. Add 1 tablespoon milk on top of each. Sprinkle with a little salt and pepper, if desired. Sprinkle each with 2 teaspoons Parmesan cheese. Place on a baking sheet and bake, uncovered, in oven for about 16 minutes until eggs are set around the edges but still a bit jiggly in the center.

3. In the meantime, add all the topping ingredients in a small nonstick pan coated with cooking spray. Saute for 2 minutes until tomatoes are soften.

4. Remove eggs from oven. Divide the tomato topping among the 2 servings.

Makes 2 servings


Weight Watchers SmartPoints
3
Weight Watchers POINTS PLUS
3

SKINNY FACTS: for 1 serving
135 cal, 8g fat, 2g sat. fat, 173mg chol, 12g prot, 3g carbs, 1g fiber, 250mg sod, 0g sugar