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Scrambled Eggs with Pepperonata Sauce and Roasted Potatoes

Source of Recipe

Marla


Recipe Introduction

Sweet peppers and fresh basil turn ordinary scrambled eggs into something spectacular. Serve with boiled potatoes or roast some with olive-oil cooking spray and herbs.

List of Ingredients

Weight Watchers Scrambled Eggs with Pepperonata Sauce and Roasted Potatoes



2 serving cooking spray (5 one-second sprays per serving)
2 medium sweet red pepper(s), cut into 1/4-inch slices
1 medium yellow pepper(s), cut into 1/4-inch slices
1 medium onion(s), chopped
2 large garlic clove(s), chopped
8 oz canned tomato sauce
4 leaves basil, large, torn (plus more for garnish if desired)
6 large egg(s)
2 large egg white(s)
6 medium uncooked red potato(es), quartered, seasoned to taste and roasted




Recipe


Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add peppers and onion, and cook until soft and starting to brown, about 10 minutes. Add garlic and cook 1 minute more. Add tomato sauce and basil, and cook until slightly thickened, about 3 minutes more. Cover and keep warm.

Whisk eggs and egg whites together in a medium bowl. Coat another nonstick pan with cooking spray and heat over medium-high heat. Add eggs and scramble 5 to 7 minutes, or until desired doneness. To serve, place 1/4 of eggs on each of four plates and top with 1/3 cup of sauce; serve each with 1 cup of potatoes.


POINTS® Value | 6
Servings | 4