How to Make Perfect Skinny Scrambled Eggs

Scrambled eggs are such a tasty and easy dish for breakfast, lunch or dinner. There are so many ways to make them. The secret ingredient to making these so light and dreamy is to mix a little nonfat yogurt into the eggs before cooking. To keep them skinny, I’m using a combination of egg whites and eggs and topping with a little light cheese. Each serving has 132 calories, 7 grams fat and 3 Weight Watchers SmartPoints.

Prep Time: 8 minutes

Cook Time: 5 minutes


4 egg whites

2 eggs, I used Egg-Land’s Best eggs, see shopping tip

1 rounded tablespoon nonfat plain Greek yogurt or regular nonfat plain yogurt

½ tablespoon water

½ tablespoon reduced-fat butter

2 tablespoons grated light cheddar cheese

Salt and freshly ground black pepper, to taste


1. In a medium size bowl, beat egg whites, eggs, yogurt and water until blended. Using a nonstick pan, melt butter. Add eggs and scramble, stirring often. Cook until you reach desired consistency.

2. Divide eggs among 2 plates. Top each serving with 1 tablespoon cheese. Add a little salt and pepper, as desired.

3. To make a really complete, satisfying meal, serve eggs with sliced tomatoes and a cup of fresh fruit. Add a slice of multigrain or whole wheat toast, if desired.

Makes 2 servings

Shopping Tip

Whenever a recipe calls for using the full egg, I love Egg-Land’s Best eggs. They have less saturated fat, less cholesterol, more Vitamin D, more Vitamin E and double the Omega 3 than regular eggs. Most supermarkets see them in the egg aisle.

Weight Watchers SmartPoints
Weight Watchers POINTS PLUS
Weight Watchers
(old points) 3

SKINNY FACTS: for 1 serving including light cheese
132 calories, 7g fat, 2g sat. fat, 180mg chol, 16g protein, 1g carb, 0g fiber, 261mg sodium, 1g sugar