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Breakfast: SCRAMBLED EGGS WITH CARAMELIZED ONIONS AND PEPPERS - Thanks star5!
FROM WW ENTERTAINS COOKBOOK

1 TB Olive Oil
2 Large Onions, cut into 1/4" slices
2 Green Bell Peppers, seeded and cut into 1/4" strips
2 Red Bell Peppers, seeded and cut into 1/4" strips
2 yellow bell peppers, seeded and (you know)
3 garlic cloves, minced
1 tsp salt
1 pint cherry tomatoes, halved
1 (6-oz)pkge Canadian Bacon
3 (4-oz)containers FF egg substitute
1 TB chopped fresh parsley
1 TB chopped fresh chives
1 TB chopped fresh tarragon

Heat large nonstick skillet over medium-high heat. Swirl in the oil, add onions, all peppers, garlic, and 1/2 tsp of the salt. Cook, stirring occasionally, until softened, about 15 minutes. Stir in tomatoes and bacon and cook until the bacon is cooked through, about 5 minutes longer. Place to one side of a large platter. Cover with foil and keep warm. Wipe the skillet clean.

Spray the same skillet with nonstick spray and set over medium heat. Add the egg substitute, parsley, chives, tarragon, and the remaining 1/2 tsp salt. Cook, stirring often, until the mixture is just set about 5 minutes. Spoon the egg mixture alongside the onions and peppers. Serve at once.

1/2 c vegetables and bacon with 1/3 cup scrambled eggs = 1 pt. Serves 12

ps. If the peppers get dry while cooking, just add 3-4 TB of water. The onion & pepper mixture can be made a day ahead, refrigerated, then heated for 5 minutes


cblessum on 8/2/2007