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

If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating. Thanks so much. Happy Skinny Cooking!