Mexican Veggie Egg Muffins

Ingredients:

• ½ cup green bell pepper, chopped
• 2 Tbsp. onion, chopped
• ¼ cup + 2 Tbsp. (or 3/8 cup) grape tomatoes, chopped
• 3 large eggs
• 1 Tbsp. unsweetened almond milk
• cayenne pepper (optional)
• black pepper (optional)
• Non-stick cooking spray
• ¼ cup or 4 Tbsp. pepper jack or shredded cheese of choice
• 1/2 avocado 
• 1 tsp. lime juice (optional)

Makes 2 Servings 

1. Preheat the oven to 350° F. As the oven is preheating, chop/dice your pepper, onion and tomatoes finely.
2. Crack the eggs into a medium-sized bowl and whisk them with the almond milk.
3. Add your diced vegetables into the egg mixture, stir well and then sprinkle with cayenne pepper and black pepper. If you prefer not to season your eggs, you can omit the cayenne pepper and/or black pepper.
4. Grease four of the muffin cups of a large muffin tin with nonstick cooking spray. Fill each of the sprayed muffin cups evenly with the egg mixture.
5. Sprinkle one tablespoon of shredded pepper jack cheese, or cheese of choice (including light Mexican cheese, cheddar cheese or part-skim Mozzarella cheese, if you prefer less spice) to the tops of each muffin cup.
6. Bake in the oven for about 25-30 minutes or until the eggs are set and slighlty golden brown. A toothpick inserted into the center of the muffin cup should come out clean.
7. Let them cool for about 5-10 minutes before using a fork or knife to lift them out carefully from the muffin tin.
8. Serve immediately, topping them with avocado slices or avocado mashed with lime juice. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears on the www.southbeachdiet.com/recipes. Eggs are wonderful for breakfast  when they are done right. Mexican veggie egg muffins are both filling and flavorful. You have a colorful variety of vegetables with the Mexican cheese of your choice. Eggs and vegetables do fill you up. Feel free to omit the avocado and save your ½ serving of Healthy Fat to use at a different meal. Place the remaining two egg muffins in a resealable bag in the refrigerator to enjoy on your second practice day. 

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Caprese Breakfast Muffins

Ingredients:

• 2 Tbsp. onion, chopped
• ½ cup grape tomatoes, chopped
• 4 large eggs
• 1 tbsp. unsweetened almond milk
• 1 tsp. dried basil
• 1 tsp. freshly ground black pepper
• Non-stick cooking spray
• ½ cup mozzarella cheese, shredded

Makes 2 Servings

1. Preheat the oven to 350°F.
2. Crack eggs into a medium-sized bowl and whisk with the almond milk until well combined.
3. Add tomatoes, onions and basil into the egg mixture, stir well.
4. Grease four of the muffin cups of a large muffin tin with nonstick cooking spray. Fill each of the sprayed muffin cups evenly with the egg mixture.
5. Sprinkle mozzarella cheese on top of each muffin cup evenly.
6. Bake in the oven for about 25-30 minutes or until the eggs are set and slightly golden brown. A toothpick inserted into the center of the muffin cup should come out clean.
7. Let muffins cool for about 5-10 minutes before using a fork or knife to remove them from the muffin tin.

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com. There is nothing wrong with you if you're craving Italian food for breakfast. These muffins include tomato, mozzarella, and basil and they are quite delicious in eggs. Europeans know how to do breakfast and these egg muffins compliment the flavors of Italy. If you make this muffins on the weekend, you can enjoy them for days. 

Roasted Pecan Salmon with Lentil-Tomato Salad

Ingredients:

• 1/2 cup dried small green lentils
• 4 (6 oz.) salmon fillets, with skin
• salt 
• freshly ground black pepper
• 4 tsp. Dijon mustard
• 1/2 cup chopped pecan halves
• 1/2 cup halved cherry or grape tomatoes
• 1 large shallot, minced
• 1 tbsp. chopped fresh dill
• 1 tbsp. fresh lemon juice
• 1 tbsp. extra-virgin olive oil
• 1 tsp. red wine vinegar

Makes 4 Servings

1. Heat the oven to 425 F. Lightly coat a baking sheet with cooking spray. 
2. In a medium saucepan, bring the lentils and 2 cups of water to a boil. Reduce the heat to a simmer and cook, uncovered, until the lentils are just tender but not mushy, 15-20 minutes. 
3. While the lentils are cooking, place the salmon on the baking sheet and season with salt and pepper. Spread each fillet with 1 teaspoon of the mustard, then top each with 2 tablespoons chopped pecans. Roast the salmon for 10-12 minutes, until the fish just flakes when tested with a fork.
4. Meanwhile, make the salad: In a medium bowl, combine the tomatoes, shallot, dill, lemon juice, oil, and vinegar. Add the lentils and salt and pepper to taste. Toss well. 
5. Divide the salad among 4 plates and top with the salmon. 

WW POINTS VALUE: 14 pts. 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. The salmon dish is both filling and delicious. The pecans give the salmon a nice crunchy texture to it. You can also grill the salmon and it will be just as flaky and delicious as it would be cooked. 

Grilled Chicken with Puttanesca Sauce

Ingredients:

• 1 lb. boneless, skinless chicken breasts
• kosher salt 
• freshly ground black pepper
• 1 1/2 cups grape tomatoes, quartered
• 1 tbsp. capers, drained
• 2 garlic cloves, minced
• 1 tbsp. anchovy paste
• 8 medium Kalamata olives, pitted and finely chopped
• 1 tbsp. extra-virgin olive oil
• 1 pinch crushed red pepper flakes
• 2 tbsp. fresh basil, slivered

Makes 4 Servings (3 oz. chicken + 1/2 cup sauce per serving)

1. Coat a ridged grill pan with cooking spray; set over medium-high heat. (Alternately, coat an outdoor grill with cooking spray; heat grill to medium-high). 
2. Sprinkle chicken with salt and pepper; grill 2-3 minutes. Flip chicken; grill until just cooked through, 1-2 minutes more. Transfer to a platter; let rest 5 minutes. 
3. While chicken rests, combine tomatoes, olives and capers in a medium bowl; set aside. 
4. Heat oil in a small skillet over medium heat; add garlic and red pepper flakes. Sauté until just fragrant, about 30 seconds. Stir in anchovy paste, if using. 
5. Add garlic mixture to tomato mixture; sprinkle with basil and stir gently. Serve chicken with sauce spooned over top.

WW POINTS VALUE: 1 pt. 

Note: This recipe appears on www.weightwatchers.com. Puttanesca sauce hails from Naples, Italy and is made from tomatoes, capers, garlic, anchovies and Kalamata olives. This sauce is typically served with spaghetti but it's delicious with chicken. This version is spicy yet comforting with grilled chicken. Grilled chicken with any kind of homemade sauce is deliciously divine. This dish will quickly become a favorite warm weather dish at your dinner table.  

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Key West-Style Roasted Chicken Salad

Ingredients:

• 3 tbsp. key lime juice
• 2 tbsp. taco sauce
• 2 tsp. extra-virgin olive oil
• 3/4 tsp. salt
• 3 cups sliced deli roast chicken breast
• 1 bunch arugula, torn
• 1 cup grape tomatoes
• 1/2 small red onion, thinly sliced
• 1/2 cup chopped fresh cilantro

Makes 4 Servings (1 1/2 cups per serving)

Whisk together lime juice, taco sauce, oil, and salt in a serving bowl. Add the remaining ingredients and toss to coat evenly.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW in 20 Minutes Cookbook. This salad makes a flavorful and filling meal on a hot summer day. If you don't have deli roast chicken on hand, grill a chicken breast seasoned with salt and pepper, slice it and toss it in with the salad. Homemade taco sauce can be made up of ground chili powder, and cumin, garlic, salt, freshly ground black pepper and some pureed tomatoes and the sauce will be delicious. If you don't have arugula on hand, use kale or spinach and the salad will be just as flavorful and healthy. 

Grilled Vegetable Kebabs

Ingredients:

• 1/4 cup chopped fresh flat-leaf parsley
• 1 garlic clove, minced
• 1 tsp. extra-olive oil
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 green bell peppers, each cut into 8 pieces
• 12 grape tomatoes
• 12 cremini mushrooms

Makes 4 Servings

1. Preheat grill to high or prepare hot fire
2. Mix together parsley, garlic, oil, salt, and pepper in medium bowl. Add bell peppers, tomatoes and mushrooms and toss until coated evenly. Thread vegetables onto 4 long metal skewers, dividing evenly.
3. Place skewers on grill rack and grill, turning, until vegetables are tender and lightly charred, about 10 minutes.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These kebabs will light up your grill and waistline. These kebabs are gluten free, quick, easy and flavorful. They will also quickly fill you up. You can use any color bell pepper in this recipe and the kebabs will still taste good. If you have any leftover kebabs, turn them into a salad and serve them alongside any protein for a filling meal.

Sirloin Burgers with Grilled Scallions

Ingredients:

• 1 1/4 lb. well trimmed sirloin, cut into chunks
• 2 tbsp. gluten-free Worcestershire sauce
• 16 scallions
• 2 tsp. extra-virgin olive oil
• 1 small yellow bell pepper, diced
• 1/4 cup chopped grape or cherry tomatoes
• olive oil cooking spray
• salt
• freshly ground pepper

Makes 4 Servings

1. Place the beef in a food processor and pulse-chop until it is the texture of course hamburger meat. Add the Worcestershire sauce and pulse-chop again to combine. Transfer to a medium bowl.
2. Trim off the scallion roots. Cut off enough of the dark green scallion tops so that 6 inches of the rest remains. Mince the dark scallion greens to get 1/3 cup and add to the beef. Place the whole scallion pieces in a bowl, toss with the oil, and set aside.
3. Add the bell peppers and tomatoes to the beef. Gently but thoroughly combine. Form the mixture into 4 patties about 1 inch thick.
4. Preheat a grill pan or cast-iron skillet over medium-high heat. If your pan is big enough, cook the burgers and scallions together, if not, cook the scallions first and set aside. Place the scallions on or in the pan and cook, turning, until nicely browned and softened, 8-10 minutes. Spray the burgers on one side with a little olive oil and sprinkle with a pinch of salt. Place the burgers on or in the pan, oiled-side down, and cook for 4-5 minutes per side for medium-rare.
5. Place a burger on each of 4 plates and serve each with 4 grilled scallions on the side.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. The people at South Beach Diet have done it again with their gourmet burgers. You will not miss  the bun when you eat these gourmet burgers they're that delicious. The bell peppers, tomatoes and scallions make this burger colorful and delicious you'll forget it's good for you. I highly recommend serving this burger on top of a beefsteak tomato, a bed of spinach or a Zucchini Ceviche and your meal will be deliciously elegant.

Smashed Tomatoes

Ingredients:

• 4 cups grape tomatoes
• 1 tbsp. extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/2 tsp. crumbled dried rosemary
• 1/4 tsp. freshly ground black pepper
• 1/2 tsp. coarse kosher salt
• 1 tsp. anchovy paste (optional)

Makes 4 Servings (1/2 cup per serving)

1. Preheat the oven to 400° F.
2. In a 9 x 13-inch baking pan, toss the tomatoes with the oil, garlic, rosemary and pepper. Sprinkle with the salt and toss to combine.
3. Roast until the tomatoes start to collapse, about 15 minutes (timing will vary depending on the size of the tomatoes). Gently smash with a fork and continue to roast until the tomatoes are very tender and soft, about 10 minutes longer. Stir in the anchovy paste (if using) and serve.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Gluten-Solutions Cookbook. Tomatoes are great with any protein at any meal. Grape tomatoes have intense flavor but you can use cherry, roma or any kind of tomatoes in this recipe and the side dish will be delicious. Oven roasted tomatoes mixed in with garlic and herbs has a nice aroma to it.

Tomato and Feta Frittata

Ingredients:

• cooking spray
• 1 small shallot, chopped
• 2 large eggs
• 4 large egg whites
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 1/2 cups grape tomatoes, cut in half if large
• 1/2 cup crumbled feta cheese
• 2 Tbsp dried bread crumbs, panko variety

Makes 4 Servings (1 wedge per Serving)

1. Preheat broiler.
2. Coat a large heavy-bottomed ovenproof skillet with cooking spray; set over medium heat. Add shallot to skillet; cook until tender, stirring occasionally, about 5 minutes.
3. In a medium bowl, beat together eggs, egg whites, salt and pepper; stir in tomatoes and shallot.
4. Coat bottom and sides of same skillet with cooking spray; set over medium heat. Pour egg mixture into skillet; cook until almost set, loosening edges of frittata occasionally, about 5 minutes. Sprinkle cheese over eggs; top with panko.
5. Place skillet under broiler, 4 inches from heat; broil until cooked through and panko browns, about 30 seconds to 1 minute (watch carefully to avoid burning). Remove from broiler immediately and let sit for 1 minute; cut into 4 wedges.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. This is a quick and easy dish that can be made and enjoyed for breakfast, lunch, dinner or even Sunday brunch. If you don't have a shallot, half of a diced onion will work just as well. The combination of tomatoes and feta cheese is creamy they go well in any dish, including eggs. This frittata is even tasty without the bread crumbs. If you don't have feta cheese, any crumbled cheese will do just fine. If you have any frittata leftover, store it in an air tight container and have it for breakfast the next day and it will taste just as good. If you want an authentic Mediterranean flare to this frittata, I highly recommend adding some herbs such as parsley, oregano, or dill.



Chicken & Vegetable Yakitori

Ingredients:

• 2 tbsp. reduced-sodium soy sauce
• 1 garlic clove, finely minced
• 1/2 tsp. finely grated lemon zest
• 1/4 tsp. cayenne pepper
• 4 (1/4-lb.) thin-sliced chicken breasts, each split lengthwise
• 32 (1-inch) squares orange or red bell pepper (about 1 1/2 peppers)
• 32 (1/2-inch-thick) rounds small zucchini (about 3 zucchini)
• 32 grape or cherry tomatoes

Makes 4 Servings (2 chicken & 2 vegetable skewers)

1. Soak 16 (12-inch) bamboo skewers in water to cover for 20 minutes. Combine soy sauce, garlic, lemon zest, and cayenne in medium bowl. Add chicken and marinate, turning frequently, 10 minutes.
2. Preheat broiler. Cover broiler pan with aluminum foil. Thread chicken onto 8 skewers. Discard excess marinade. Thread bell pepper, zucchini, and tomatoes alternately onto 8 remaining skewers., leaving about 1/4-inch space between each piece.
3. Arrange chicken and vegetable skewers on broiler pan and spray with nonstick spray. Broil 5 inches from heat, turning once, until chicken is cooked through, about 4 minutes, and vegetables are softened, about 10 minutes.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Who does not love shish kebabs? Shish kebabs are a colorful meal that can burst with flavor when they are done right. Japanese food is so simple and delicious you can make it at home. These shish kebabs are so simple yet so flavorful. If the weather is nice, you can cook these  on the grill for the same amount of time and the shish kebabs will still be delicious and juicy. Don't forget to soak the wooden bamboo skewers in water before using them so they will not burn during the cooking process.



Pizza Magherita with Roasted Grape Tomatoes

Ingredients:

• 2 pints grape tomatoes, cut in half
• 1 large red onion, halved lengthwise, then sliced crosswise
• 2 large garlic cloves, sliced
• 1 tbsp. balsamic vinegar
• 1/4 tsp. salt
• 14/ tsp. freshly ground black pepper
• 1/2 recipe Basic Pizza Dough-Semolina version
• 1 (1 oz.) piece Parmesan cheese, shaved
• 12 fresh basil leaves, thinly sliced

Makes 4 Servings (1/4 of pizza per serving)

1. Preheat the oven to 375 F. Spray a large baking pan with olive oil nonstick spray.
2. Place the tomatoes, onion and garlic in a single layer on the pan. Sprinkle with the vinegar, salt, and pepper. Roast until the tomatoes are lightly browned and have an intense, sweet aroma, about 35 minutes. Remove from the oven and set aside.
3. Arrange one rack on the bottom rung of the oven. Increase the temperature to 425 F.
4. Sprinkle a work surface lightly flour. Turn the dough onto the surface; knead lightly. With a lightly-floured rolling pin, roll into 12-inch circle. Transfer the circle of dough to a nonstick pizza pan or baking sheet, gently pulling the dough back to a 12-inch circle.
5. Spoon the tomato mixture onto the dough; top with half of the Parmesan chees and bake on the bottom rack of the oven until the crust is golden and the cheese melts slightly, 12-15 minutes. Sprinkle with the remaining Parmesan cheese and the basil just before serving.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. This is what I call a sophisticated pizza and a compliment to Italy. Roasted grape tomatoes with onions and garlic is very aromatic. The key to baking the perfect pizza is placing a rack on the bottom rack of the oven so the crust browns nicely and is cooked fully through. This gourmet pizza is great to make on the weekend because  it will warm your kitchen and house. 

Chicken Milanese Style

Ingredients:

• 4 (3 oz.) chicken breast cutlets
• 1/4 tsp freshly ground pepper
• 1/4 cup Italian-seasoned dried bread crumbs
• 2 tbsp grated Parmesean cheese
• 1 1/2 tsp olive oil
• 3 cups mixed baby salad greens
• 1 cup grape tomatoes or havled cherry tomatoes
• 1/4 cup matchstick-cut carrots
• 3 reduced-fat balsamic dressing

Makes 4 Servings

1. Sprinkle the chicken with the pepper. Combine the bread crumbs and Parmesean on a sheet of wax pepper; coat the chicken with the crumb mixture, pressing lightly so it adheres.
2. Heat the oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 2 minutes on each side.
3. Meanwhile, combine the salad greens, tomatoes, and carrots in a medium bowl. Drizzle with the dressing and toss to coat evenly. Place 1 chicken cutlet on each of the 4 plates and top evenly with the salad.

WW POINTS VALUE: 4 pts . (1 chicken cutlet and 1 cup salad)

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was hungry for dinner and wanted some comfort food and this dinner hit the spot. This is a delicious dinner that can be made on the weekmight after a long day. This chicken is very easy to make and has a nice flavor with few ingredients to it as does the salad. The salad is very colorful plus you are getting all your nutrients. Make sure you pound your chicken into thin cutlets so they all cook evenly and nobody gets any uncooked chicken.

Caprese Skewers

Ingredients:

• 3 oz. fresh mozzarella cheese, cut into 24 (1/4 to 1/2-inch) cubes
• 1 1/2 tsp extra-virgin olive oil
• 1/4 tsp dried basil or 3-4 fresh basil leaved, cut chiffonade
• pinch crushed red pepper flakes
• salt
• freshly ground pepper to taste
• 24 grape tomatoes, cut in half, crosswise

 Makes 8 (3-piece) skewers

Toss mozzarella with oil, basil and a pinch or two of red pepper flakes in a medim bowl. Season to tste with salt and pepper. Add tomatoes and stir gently to coat. Place 2 tomato halves and 1 mozzarella cube on each of 24 toothpicks, with cheese in between tomatoes. Serve at room temperature.

 

WW POINTS VALUE: 1pt. per 3-piece serving

 

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. I learned how to makes homemade mozzarella in 30 minutes and I didn't want my cheese to go to waste. It was interesting to see how mozzarella was made but I don't think I'll be making homemade mozzareall anytime soon. Fresh mozzarella cheese, tomatoes and basil make a traditional Italian salad and this recipe is the perfect pasrty appetizer or light snack. These skewers are like having a taste of Italy in your mouth. I do recommend having a paper towel on hand because it will get messy when assembling the skewers.

Poached Eggs with Cherry Tomatoes and Scallions

Ingredients:

• 1 tbsp extra-virgin olive oil
• 2 scallions, thinly sliced
• 8 oz. grape tomatoes, halved (1 1/4 cups)
• 1/8 tsp salt
• 2 tsp white vinegar
• 2 large eggs

Makes 4 Servings

1. In a small nonstick skillet, heat oil over medium heat. Add scallions and cook until fragrant and beginning to soften, about 2 minutes. Add tomatoes and salt; cook, stirring occasionally, until tomaotes have softened and given off some of their juices, about 3 minutes. Remove the pan from the heat, cover, and keep warm.
2. Bring a large saucepan of water to a boil; add vinegar. Crack 1 egg into a cup. Gently slide egg into the water. Repeat with the remaining egg, using a slotted spoon to keep eggs separated from each other, if necessary. Cook at a simmer until yolks are lightly set, 3-4 minutes.
3. Dived tomato-scallion mixture between 2 shallow bowls. Top each with an egg. Spoon any remaining liquid from the tomato mixture over the eggs. Serve warm.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Poached eggs are absolutely declicious whenever you can eat them. I've always wanted to poach an egg and after watching Julie & Julia many times, I felt I was ready to try poaching eggs. Poaching eggs is a delicate skill that takes time and patience to master but the eggs are delicious. This is a very simple recipe but it's really tasty without a whole lot of flavor. Sometimes, keeping a dish simple can make a meal go a long way.



Herbed-Marinated Sirloin with Roasted Asparagus and Tomatoes

Ingredients:

• 1/2 tsp dried garlic powder
• 1/2 tsp dried majoram
• 1/2 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt
• 1 (1 3/4 lb.) sirloin steak, about 1 1/2-inches thick
• 1 lb. medium-thick asparagus, trimmed
• 1 1/2 cups grape tomatoes
• 2 tsp extra-virgin olive oil

Makes 4 Servings

1. In a small bowl, combine the garlic powder, majoram, thyme, pepper and 1/8 tsp of the salt. Rub onto steak. Place steak on a plate, cover with plastic wrap and let steak rest at room temperature for 30 minutes.
2. Lightly coat a heavy skillet with cooking spray and heat over medium-high heat. Pan-grill steak 10 minutes per side for medium-rare. Transfer to a cutting board and let sit for 5-10 minutes.
3. While the steak is resting, heat the oven to 450 F. Spread asparagus and tomatoes on a baking sheet, drizzle with oil, sprinkle with remaining 1/8 tsp of salt, and toss to combine. Roast until tomatoes are bursting and asparagus is tender, 8-10 minutes.
4. While vegetables are roasting, thinly slice steak. Divide steak and vegetables among 4 plates and serve warm.

 WW POINTS VALUE:6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a great meal for people who love steak and vegetables. The herbs rubbed on this steak are so heavenly delicious along with the roasted vegetables drizzled in olive oil. The vegetable side dish makes the dish look very colorful and can be served alongside chicken, fish or pork anytime of the year. Even though the recipe calls for the steak to be pan-grilled, you can grill the steak or even broil the steak.

Provencal Vegetable Omelette

Ingredients:

• 1 cup halved grape tomatoes
• 1 small zucchini, thinly sliced
• 2 scallions, thinly sliced
• 1/4 cup chopped fresh basil
• 3/4 tsp herbes de Provences
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fat-free egg substittute
• 4 tbsp shredded fat-free Swiss Cheese

Make 2 Servings

1. Lightly spray a nonstick skillet with  olive oil nonstick spray and set over medium heat. Add the tomatoes, zucchini, scallions, herbes de Provence, salt and pepper; cook, stirring,  until the vegetables are lightly softened, about 3 minutes. Transfer to a bowl; set aside.
2. Wipe the skillet clean. Spray the skillet with nonstick spray  and set over medium heat. When a drop of water sizzles in it, add 1/2 cup of egg substitute and cook until almost set, about 3 minutes, gently lifting the edge of the eggs with a heatproof spatula to allow the unccoked portion of the egg to run underneath. Spoon half of the vegetable mixture over half of the omelette. Fold the unfilled portion of the omelette over the filling and sprinkle with 2 tbsp of the Swiss cheese. Slide the omelette onto a plate and keep warm. Repeat with the remaining egg substitute, vegetable mixture and cheese to make another omelette.

WW POINTS VALUE 3

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was in the mood for some eggs and I've always wanted to cook this recipe. This dish was fair but I would try it again and make some adjustments: I would season the egg mixture with the herbs instead of the vegetables for a more flavorful dish. I would also add some kind of sauce to the dish to make it more flavorful.