Weight Watchers Recipes: Poached Eggs, Feta & Vegetable Frittatas
If you're counting calories and looking for some great breakfast recipes, check out these two from Weight Watchers.
Poached Eggs with Asparagus & Dill
Ingredients:
- 4 cups + 1 tablespoon water
- 2 tsp white vinegar
- 2 large eggs
- 1⁄2 bunch thin asparagus, trimmed
- 1 tsp olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- 1⁄4 tsp salt
- 1⁄8 tsp black pepper
Instructions:
1) Bring 4 cups of water and vinegar to boil in medium skillet. Reduce heat to bare simmer. Break 1 egg into cup. Holding cup close to water, slide egg into water. Repeat with remaining egg. Cook until whites are firm but yolks are still soft, about 5 minutes. With slotted spoon, transfer eggs, one at a time, to paper towel–lined plate to drain. Keep warm.
2) Meanwhile, put asparagus and remaining 1 tablespoon water in glass pie plate. Cover loosely with wax paper and microwave on High until crisp-tender, 2–3 minutes. Drain and toss with oil and lemon juice.
3) To serve, divide asparagus between plates. Top each with 1egg and sprinkle eggs evenly with dill, salt, and black pepper.
Per serving (1 plate): 109 Cal, 7 g TotalFat, 2 g Sat Fat, 364 mg Sod, 4 g Total Carb, 2 g Sugar, 2 g Fib, 8 g Prot. PointsPlus value: 3
Feta & Vegetable Frittatas
Ingredients:
- Cooking spray
- 6 large eggs
- 4 large egg whites
- 1⁄2 cup water
- 1⁄4 tsp salt
- 1⁄4 tsp freshly ground black pepper
- 2 cups fresh baby spinach, coarsely chopped
- 1 cup canned artichoke hearts (packed in water), cut in chunks, or frozen, cooked artichoke hearts
- 1 cup crumbled feta cheese
- 1⁄2 cup roasted red peppers (packed in water), chopped
- 1⁄2 cup sliced scallions
- 1⁄4 cup low-fat cream cheese, at room temperature
Instructions:
1) Preheat oven to 350°F. Coat two 8-hole muffin pans with cooking spray (or use one 12-hole pan and 4 holes from another muffin pan).
2) In a medium bowl, beat eggs, egg whites, water, salt and pepper until blended. Add spinach, artichoke hearts, feta, roasted peppers, scallions and cream cheese; mix well.
3) Spoon about 1⁄4 cup egg mixture into each prepared muffin hole. Bake until just set, about 18–22 minutes. Cool pans on a wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula, sliding spatula underneath frittatas to loosen bottoms and lift out of pans; serve.
Per serving (1 frittata): 74 cal, 5 g total fat, 2 g sat fat, 268 mg sod, 4 g total carb, 1 g sugar, 1 g fib, 5 g prot. PointsPlus value: 2
