Great breakfast full of good vitamins and antioxidants.
Prep Time: 5 minutes
Cooking Time: 15 minutes
1 tablespoon olive oil
8 egg(s), large, use 4 whole and 4 egg whites
2 cups tomato(es), grape or cherry
1/2 onion(s), large, chopped
2 tablespoons sundried tomatoes, packed in oil, drained and chopped
1/4 cup cheese, feta, reduced fat such as Athens (or other favorite lowfat cheese)
Preparation: Place oil in a large nonstick skillet and heat over medium heat. Add onions and cherry tomatoes and cook for about 5 minutes, stirring occasionally. Add sun dried tomatoes and stir. Continue cooking over medium heat. Coat another skillet with cooking spray. Beat eggs and egg whites (discarding unused egg yolks) in a small bowl salt and pepper to taste if desired, but remember the sundried tomatoes and feta are salty. Pour eggs into skillet and stir and cook over medium low heat until desired doneness. Arrange eggs on a plate and spoon tomato mixture over top. Garnish with crumbled feta cheese and serve.
Per Serving About: 160 calories, 10 g fat, 3 g saturated fat, 0 g trans fat, 220 mg cholesterol, 12 g protein, 7 g carbohydrates, 1 g dietary fiber, 400 mg sodium; WW Points Plus value 4