| 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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