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
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 3
Weight Watchers POINTS PLUS 3
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