The Incredible, Edible Egg

Tuesday, April 14, 2009

One thing I ALWAYS have on my grocery list is EggBeaters - they're just always good to have around for last-minute recipes, whether it's breakfast, lunch or dinner. You can make breakfast wraps, omelettes, frittata, spanish tortillas, quiches, etc. And Egg Beaters are so incredibly low in calories - 1 cup has about 100 calories.

I have already posted some recipes I like with eggs, but here's some more:

Broccoli & Cheddar Quiche (Weight Watchers) (makes 8 servings, each serving is 5 points/about 250 calories)

6 oz pie crust, 9-inch, refrigerated
2 tsp olive oil
1/2 cup(s) red onion(s), chopped
1 1/4 cup(s) part-skim ricotta cheese
1 cup(s) low-fat shredded cheddar cheese
1 large egg(s)
2 large egg white(s)
1 tbsp Dijon mustard
1 tsp dried oregano
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground, or more to taste
10 oz frozen chopped broccoli, thawed and well-drained
1 tbsp grated Parmesan cheese

Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.
To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.
Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving.

Spanish Tortilla (Weight Watchers) (6 servings, 3 points/150 calories per serving)

3 medium potato(es), baking-variety, peeled, thinly sliced**
3 large egg(s)
3 large egg white(s)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/2 tbsp canola oil
1 medium onion(s), chopped

Bring a large pot of water to a boil. Add potatoes and cook for 5 minutes (potatoes should be about halfway done); drain and set aside.
Meanwhile, in a large bowl, whisk together eggs, egg whites, salt and pepper; set aside.
Heat oil in a 10-inch nonstick skillet over medium-high heat. Add onions and potatoes; cook, stirring constantly, until golden brown, about 5 minutes.
Spoon potato mixture into egg mixture; mix thoroughly.
Reheat skillet over medium-low heat. Add potato-egg mixture and let cook for 2 minutes. Flip and cook on other side until eggs are set, about 2 minutes more. Slice into 6 pieces and serve. Yields 1 piece per serving.

Overnight Scrambled Egg Bake (Weight Watchers) (8 servings, 7 points per serving/350 calories per serving)

16 oz fat-free egg substitute
12 oz fat-free evaporated milk
6 slice(s) white bread, or potato bread
6 oz extra-lean ham, approximately 11% fat, cubed (I substitute fake meat)
1 cup(s) low-fat shredded cheddar cheese

Coat a 9 x 13-inch baking pan with cooking spray.
Beat eggs well and add milk.
Place bread on bottom of baking pan. Toss ham and cheese over bread. Pour egg mixture over top. Cover with foil and refrigerate overnight.
Bake covered egg mixture at 350°F for 45 minutes. Remove foil and bake for an additional 15 minutes. Cut into 8 portions and serve.