Tag: egg whites

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Mushroom and Bell Pepper Omelet with Fontina

Ingredients Ingredient Checklist 1 teaspoon olive oil, divided Cooking spray ¼ cup chopped green onions ½ medium green bell pepper, thinly sliced 2 cups sliced shiitake mushrooms (about 6 ounces) ½ cup chopped seeded plum tomato ½ teaspoon salt, divided ⅛ teaspoon black pepper 2 teaspoons chopped fresh parsley 8 large eggs 2 large egg […]

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Omelet with Summer Vegetables

Ingredients Ingredient Checklist Cooking spray ⅔ cup frozen whole-kernel corn, thawed ½ cup chopped zucchini 3 tablespoons chopped green onions ¼ teaspoon salt, divided 2 tablespoons water ¼ teaspoon black pepper 3 large egg whites 1 large egg 2 tablespoons shredded smoked Gouda cheese Directions Step 1 Heat a small saucepan over medium-high heat. Coat […]

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Mushroom and Bell Pepper Omelet with Fontina

You can use 1 cup egg substitute in place of 4 of the eggs, which cuts about 45 calories and 5 grams of fat per serving. If your vegetable mixture leaves some liquid in the pan, wipe it dry with a paper towel before adding the egg mixture. Ingredients 1 teaspoon olive oil, divided Cooking […]

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Spanish Omelets

Ingredients 1 1/2 cups sliced potato 1/2 cup chopped onion 1/2 cup chopped red bell pepper 1 garlic clove, minced 1/4 cup sliced pitted manzanilla (or green) olives 1 tablespoon minced fresh or 1 teaspoon dried oregano 1/2 cup (2 ounces) shredded part-skim mozzarella cheese 8 large egg whites 4 large eggs 1/4 teaspoon salt […]

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Quick Breakfast Tostada

Because everything is cooked in the microwave, this Tex-Mex breakfast is ready quickly. Ingredients 1/4 cup 1% low-fat milk 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 4 large egg whites 2 large eggs 4 (6-inch) corn tortillas 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese 1 cup canned black beans, rinsed and […]

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Omelet with Summer Vegetables

This satisfying entrée for one is good for any meal, from breakfast to dinner. Serve with fruit salad. Ingredients Cooking spray 2/3 cup frozen whole-kernel corn, thawed 1/2 cup chopped zucchini 3 tablespoons chopped green onions 1/4 teaspoon salt, divided 2 tablespoons water 1/4 teaspoon black pepper 3 large egg whites 1 large egg 2 […]

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Veggie Pizza With Cauliflower Crust 6

1 cauliflower head, roughly chopped (about 3 pounds) Cooking spray 2 teaspoons olive oil, divided. ½ cup presliced cremini mushrooms ½ cup sliced red bell pepper ½ cup thinly sliced fresh basil, divided ¼ teaspoon freshly ground black pepper, divided ⅛ teaspoon kosher salt 3 garlic cloves, minced 2.5 ounces shredded part-skim mozzarella cheese (about […]

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Spinach, Bacon, and Gruyère Breakfast Strata 15

Ingredients 4 center-cut bacon slices 1 1/2 cups chopped yellow onion (about 1 medium onion) 4 garlic cloves, thinly sliced 6 ounces fresh spinach, chopped 6 ounces crusty whole-grain bread, cut into 1-in. cubes 3 ounces cave-aged Gruyère cheese, shredded (3/4 cup) Cooking spray 3/4 cup 1% low-fat milk 3/4 cup plain 2% reduced-fat Greek […]

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Turmeric-Pickled Deviled Eggs 4

Deviled eggs get way more interesting when the eggs are pickled in a tangy brine that also dyes them a lovely color. The brine features turmeric, an orange-fleshed root that lends the eggs golden color and a peppery taste that’s matched by curry flavors in the filling. The longer the eggs marinate in the brine, […]

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Spinach and Feta Quiche with Quinoa Crust 6

Cheesy quiche partners beautifully with a bright, citrusy salad. Whisk together 2 tablespoons canola oil, 1 tablespoon white wine vinegar, 1 teaspoon honey, and 1/4 teaspoon kosher salt in a large bowl. Add 3 cups baby kale, 3/4 cup grapefruit sections, and 1/4 cup sliced red onion; toss to coat. Ingredients CRUST: 2 cups cooked […]