Weight Watchers – Breakfast Recipes

Asparagus/Potato Frittata

Servings = 4, Estimated POINTS per serving = 4

1 large baking potato, peeled, thinly sliced	1/2 tsp. salt
1 lb. asparagus, trimmed, cut into 1/2 " pieces	1/4 tsp. baking powder
4 large whole eggs	1/4 C. grated Parmesan cheese
4 egg whites	1 onion, chopped
1/2 C. Fat-free milk

1. Preheat oven to 500°F. Put the potato into a saucepan and add sufficient water to cover by 3 inches. Cover the saucepan and bring to a boil over high heat; boil 5 mins. Add the asparagus and cook 2 mins. longer. Drain and set aside to cool.
2. Combine the whole eggs, egg whites, milk, salt, baking powder and 3 T. of the Parmesan cheese in a bowl. Mix in the potato and asparagus.
3. Heat an ovenproof nonstick skillet over med-high heat. Coat the skillet with nonstick spray and add the onion; cook, stirring occasionally for 2 mins. Add the egg mixture, reduce heat to medium. Cover and cook until almost set, about 10 mins. Uncover the skillet, sprinkle with the remaining 1 Tbs. of Parmesan cheese, transfer to the oven. Bake until frittata is cooked through and the cheese has browned, about 5 mins. Invert the frittata onto a plate and cut into wedges before serving. ENJOY!!

Buff Puff

Servings = 6, Estimated POINTS per serving = 5

7 oz. can whole green chiles, split	1 Tbsp. flour
4 oz. low-fat Jack cheese, grated	1 tsp. baking powder
6 eggs	1/2 tsp. garlic salt
10 oz. can whole kernel corn (drained)	4 oz. low-fat Cheddar cheese, grated
3/4 C. Fat-free milk

1. Preheat oven to 350°F. In a greased 7 × 11 inch baking dish, layer split chiles and Jack cheese.
2. Combine eggs, corn, milk, flour, baking powder and garlic salt; mix well. Pour over chiles, top with Cheddar cheese.
3. Bake 30 minutes until puffed and browned. Serve with Salsa.

Easy Garden Bake

Servings = 6, Estimated POINTS per serving = 2

1 C. zucchini, chopped	1 C. Fat-free milk
1 C. tomato, chopped	1/2 F. Fat-free cholesterol-free egg product or 2 eggs
1 C. onion, chopped	1/2 tsp. salt
1/3 C. grated Parmesan cheese	1/8 tsp. pepper
1/2 C. Reduced Fat Bisquick© mix

1. Heat oven to 400°F. Grease 9-inch pie plate. Layer zucchini, tomato, onion and cheese in pie plate.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Easy Oven Eggs

Servings = 4, Estimated POINTS per serving = 2

1 ¼ C. Eggbeaters	¼ C. Fat-free milk
1 oz. low-fat Cheddar cheese	Season salt to taste
1 oz. Parmesan cheese	Non-fat vegetable cooking spray
Spinach, squash, mushrooms, tomato etc.

1. Preheat oven to 350°F. Spray pie tin with Pam. Place whatever veggies you choose in pan, then top with cheese.
2. Beat together the Eggbeaters, milk and seasoning salt, pour over the veggies.
3. Bake for 30 minutes or until firm.

Nut 'n' Fruit Breakfast Squares

Servings = 16, Estimated POINTS per serving = 2

1/3 C. reduced-calorie soft margarine	1 ¼ C. dried mixed fruit, such as raisins, apples and cranberries
1/3 C. sugar	1 ¾ C. coarsely crushed oat flakes
1/4 C. honey	1 C. quick cooking oats
1/2 tsp. ground cinnamon	1/4 C. chopped walnuts

1. In a saucepan, combine margarine, sugar and honey. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute.
2. Remove from heat; stir in remaining ingredients.
3. Press mixture into bottom of a 9-inch (23cm) square baking pan sprayed with cooking spray.
4. Cool. Cut into 16 pieces and store in a covered container in refrigerator.

Omelet Florentine

Servings = 1, Estimated POINTS per serving = 3

1 small container of fat-free Eggbeaters	1 Tbs. Feta Cheese
Spinach (as much as you desire)	Chopped Tomato
Chopped onion (as much as you desire)

1. Spray pan with olive oil. Lightly saute onion, add spinach.
2. Pour in eggbeaters and Feta cheese. Cook until set.
3. Top with chopped tomato or salsa and serve.

Oven Denver Omelet

Servings = 9, Estimated POINTS per serving = 3

8 medium eggs	1 C. ham fully cooked, chopped
½ C. Fat-free milk	¼ C. green pepper, finely chopped
4 oz. low-fat Cheddar or Colby cheese, shredded	¼ C. onion. finely chopped

1. Preheat oven to 400°F. In a bowl, beat the eggs and milk until light and fluffy. Stir in the cheese, ham, green pepper and onion.
2. Pour into a sprayed 9 inch square baking dish. Bake for 25 mins. or until golden brown.

Spicy Hash Browns

Servings = 5, Estimated POINTS per serving = 4

2 Tbs. olive oil	1/4 tsp. ground red pepper
1 tsp. paprika	1/8 tsp. black pepper
3/4 tsp. chili powder	1/2 tsp. salt
6 1/2 cups diced baking potato (about 2 1/2 pounds)

1. Preheat oven to 400°F. Combine first 6 ingredients in a large bowl; stir well.
2. Add potatoes; stir well to coat. Place potatoes in a single layer on a cookie sheet coated with cooking spray.
3. Bake for 30 minutes or until browned.

Tex-Mex Frittata for Two

Servings = 2, Estimated POINTS per serving = 7

1/3 C. thinly sliced green onions	15 oz. can black beans, rinsed & drained
3 Tbs. canned chopped green chiles	3 garlic cloves, minced
1 tsp. chili powder	1/2 C. shredded Pepper-Jack cheese
1/2 tsp. ground cumin	2 Tbs. nonfat sour cream
4 large egg whites	2 Tbs. salsa
1 large whole egg	1 Tbs. chopped fresh cilantro

1. Preheat oven to 450°F. Combine ingredients from first column in a bowl and stir well.
2. Spray a 10 inch nonstick oven-proof skillet with cooking spray and place over medium heat. Saute garlic about one minute then add the bean mixture. Spread evenly over bottom of skillet and let cook about 5 minutes or until almost set.
3. Place skillet in oven and cook 5 minutes more or till set. Sprinkle with cheese and return to oven for a minute longer.
4. Divide among 2 plates and top with sour cream and salsa.

Western Omelet

Servings = 1, Estimated POINTS per serving = 3

½ C. of Egg Beaters© or egg substitute	¼ C. onion, finely chopped
½ C. potatoes, diced	1 tsp. Fat-free butter
¼ C. green peppers, finely chopped	Non-stick cooking spray
¼ C. red peppers, finely chopped

1. In a 8-inch non-stick skillet, over medium heat, saute potatoes, peppers and onions in fat-free butter until tender. Remove from skillet; keep veggies warm.
2. In same skillet over medium heat, lightly spray with non-stick cooking spray. Pour egg substitute into skillet. Cook, lifting edges to allow uncooked portion to flow underneath.
3. When almost set, spoon vegetable mixture over half of the omelet. Fold other half of omelet over the vegetable mixture; slide onto plate.

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