As promised, here's a full on recipe with a picture. This one is only very slightly different from the 'burrito' recipe I posted earlier, as it has no tortilla, uses my 'Tangy Honey Mustard' instead of 'plain' Dijon, and is served with a side of fresh fruit.
This recipe makes 2 servings, accounting for less than 200 calories per serving (between 4 and 5 WW points)
Ingredients:
1/2 cup chopped baby spinach
1/4 cup diced Anaheim pepper
1/4 cup diced Crookneck squash
3 small portabella mushrooms, finely chopped
2 tsp Turmeric
2 tsp Tuscan Herb EVO
3 egg whites
1 whole egg
6-8 Cherry tomatoes
2 Tbsp Ron's Tangy Honey Mustard sauce
1 Tbsp Hummus
1 tsp Cream Style Horseradish
2 tsp Tarragon flakes
2 tsp 'plain' EVO
2 Tbsp Mexican Cheese Blend
Himalayan Pink Crystals and Fresh Ground Pepper
Fruit Cup (shown): Ambrosia Melon and Peach
Preparation:
Chop all vegetables (except the tomatoes) and combine in a bowl with the Tuscan Herb EVO and Tarragon, then let stand while everything else is prepared.
Prepare Melon and Peach, combining equal amounts in two small bowls (separate servings)
Pre-heat the plain EVO in a medium skillet over medium heat
Spoon vegetables into the heated skillet and stir, sizzling for 6-8 minutes and stirring to avoid any sticking
Add egg, egg whites, Honey Mustard, Hummus, and Horseradish in a bowl, and whisk until thoroughly blended
When the veggies are tender, pour the egg mixture into the pan, stirring to blend the veggies and eggs.
Cover the pan and cook over medium-low heat for 10-12 minutes or until eggs have the desired consistency, stirring occasionally.
When the eggs are done, spoon a serving onto each plate
Slice cherry tomatoes in half and place halves onto each egg serving
Sprinkle a small amount of Mexican Cheese blend atop the eggs.
Salt and Pepper to taste.
Serve and enjoy!
This recipe makes 2 servings, accounting for less than 200 calories per serving (between 4 and 5 WW points)
Ingredients:
1/2 cup chopped baby spinach
1/4 cup diced Anaheim pepper
1/4 cup diced Crookneck squash
3 small portabella mushrooms, finely chopped
2 tsp Turmeric
2 tsp Tuscan Herb EVO
3 egg whites
1 whole egg
6-8 Cherry tomatoes
2 Tbsp Ron's Tangy Honey Mustard sauce
1 Tbsp Hummus
1 tsp Cream Style Horseradish
2 tsp Tarragon flakes
2 tsp 'plain' EVO
2 Tbsp Mexican Cheese Blend
Himalayan Pink Crystals and Fresh Ground Pepper
Fruit Cup (shown): Ambrosia Melon and Peach
Preparation:
Chop all vegetables (except the tomatoes) and combine in a bowl with the Tuscan Herb EVO and Tarragon, then let stand while everything else is prepared.
Prepare Melon and Peach, combining equal amounts in two small bowls (separate servings)
Pre-heat the plain EVO in a medium skillet over medium heat
Spoon vegetables into the heated skillet and stir, sizzling for 6-8 minutes and stirring to avoid any sticking
Add egg, egg whites, Honey Mustard, Hummus, and Horseradish in a bowl, and whisk until thoroughly blended
When the veggies are tender, pour the egg mixture into the pan, stirring to blend the veggies and eggs.
Cover the pan and cook over medium-low heat for 10-12 minutes or until eggs have the desired consistency, stirring occasionally.
When the eggs are done, spoon a serving onto each plate
Slice cherry tomatoes in half and place halves onto each egg serving
Sprinkle a small amount of Mexican Cheese blend atop the eggs.
Salt and Pepper to taste.
Serve and enjoy!