Weight Watcher Breakfast Veggie Casserole
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 224.3
- Total Fat: 10.7 g
- Cholesterol: 195.0 mg
- Sodium: 305.8 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.6 g
- Protein: 16.4 g
View full nutritional breakdown of Weight Watcher Breakfast Veggie Casserole calories by ingredient
Number of Servings: 2
Ingredients
-
2 sprays of Canola oil cooking spray
2 slices whole-wheat bread
3 Tbsp red onion diced
3 Tbsp zucchini, diced
2 large eggs
2 large egg whites
salt and pepper to taste
2 Tbsp shredded cheddar cheese
Directions
Preheat oven to 400 degrees. Lightly coat two oven safe, 8 ounce ramekins with cooking spray. Cut a circle from each slice of bread, and firmly press into bottom of both ramekins, set aside.
In medium saute' pan, cook veggies until soft, about 3-5 minutes, and set aside.
In a medium bowl, whisk together eggs, egg whites, salt and pepper, stir in veggies and cheese. Pour equal amount into ramekins. Bake uncover, until knife comes out clean, about 20 minutes. Remove from oven and let sit for 5 to 10 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user CMP1954.
In medium saute' pan, cook veggies until soft, about 3-5 minutes, and set aside.
In a medium bowl, whisk together eggs, egg whites, salt and pepper, stir in veggies and cheese. Pour equal amount into ramekins. Bake uncover, until knife comes out clean, about 20 minutes. Remove from oven and let sit for 5 to 10 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user CMP1954.