| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | 1 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 4 | Egg whites | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | tb | Unsalted butter |
| 1 1/2 | c | Drained rinsed canned artichoke hearts; cut into wedges |
| 3 | Scallions; sliced | |
| 3/4 | ts | Italian herb seasoning |
| 2 | sm | Red potatoes; cooked and thinly sliced |
INSTRUCTIONS
>From WEIGHT WATCHERS RECIPE COLLECTION Preheat oven to 375. In a medium bowl, beat the eggs, egg whites,salt, pepper and 2 T. water. In a medium non-stick skillet with an oven proof handle, melt the butter over med.-low heat. Saute the artichokes, scallions and seasoning until softened, about 5 min. Stir in the potatoes. Add egg mixture and cook, stirring, til the eggs begin to set, about 2 min. Evenly distribute the vegetables in the pan and cook, without stirring, til the eggs are almost set, 5-6 min. longer. Bake til the eggs are completely set in the center. 5-6 min. Invert and cut into wedges. 4 servings Per serving: 141 cals., 6 G fat, 114 mg. Chol., 14 G. carb., 4 G. fiber You may serve with the breakfast meat of your choice and fresh biscuits and fruit. Perfect for that breakfast on the deck! Posted to TNT Recipes Digest by rdpatrick@juno.com (Robert D. Patrick) on May 13, 1998
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