Directions
Ingredients
2 egg whites
2 eggs, I like using Eggland Best eggs
2 tablespoons fat-free milk
A little salt and pepper, to taste
4 teaspoons Parmesan cheese, grated
½ cup tomatoes, chopped (drain any liquid)
2 tablespoons scallions, chopped
½ teaspoon garlic, minced
½ teaspoon olive oil
Directions
1. Preheat oven to 350 degrees. Coat 2 (8-9 ounce) ramekins or Pyrex custard cups with cooking spray.
2. Add 1 egg white to each dish. Next, crack each whole egg right over the ramekin and carefully add to each dish. Add 1 tablespoon milk on top of each. Sprinkle with a little salt and pepper, if desired. Sprinkle each with 2 teaspoons Parmesan cheese. Place on a baking sheet and bake, uncovered, in oven for about 16 minutes until eggs are set around the edges but still a bit jiggly in the center.
3. In the meantime, add all the topping ingredients in a small nonstick pan coated with cooking spray. Saute for 2 minutes until tomatoes are soften.
4. Remove eggs from oven. Divide the tomato topping among the 2 servings.
Makes 2 servings
Nutrition Facts
for 1 serving
135 cal
8g fat
2g sat fat
173mg chol
12g prot
3g carbs
1g fiber
250mg sod
0g sugar
SmartPoints value : 3
