Eggs, Peppers and Onions with Roasted Potatoes by
Scramble egg whites or fat-free egg substitute. Serve with baked sweet potato or roasted sweet potato chunks. To make this meal gluten free, use gluten-free cheese and cooking spray. (These swaps may affect PointsPlus® values.)
Hot sauce, fresh herbs, black pepper and/or chopped shallots
WW PointsPlus value - 9
Serves - 1
Ingredients
1 small uncooked potato(es) cubed
1 tsp olive oil
2 large egg(s)
2 Tbsp fat free milk
1 pinch table salt
1 pinch black pepper
1 spray(s) cooking spray *
1/4 cup(s) uncooked bell pepper(s) sliced, sautéed
1/4 cup(s) uncooked onion(s) sliced, sautéed
1/4 cup(s) (shredded) fat-free hard or semi-soft cheese *
Instructions
Preheat oven to 450°F and coat a large baking sheet with cooking spray. Toss potatoes with oil and season to taste with salt and pepper and optional spices or herbs. Spread potatoes evenly across baking sheet leaving space between cubes. Roast for 30 minutes or until well browned, stirring half-way through.
Next, in a small bowl, whisk together eggs, milk, salt and pepper. Coat a small skillet with cooking spray; heat over medium heat. Add eggs; cook, stirring, 2 minutes. Add vegetables and continue to cook, scrambling, until eggs set, 3 to 5 minutes more; sprinkle with cheese. Serve with potatoes.
Next, in a small bowl, whisk together eggs, milk, salt and pepper. Coat a small skillet with cooking spray; heat over medium heat. Add eggs; cook, stirring, 2 minutes. Add vegetables and continue to cook, scrambling, until eggs set, 3 to 5 minutes more; sprinkle with cheese. Serve with potatoes.