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Photo of Scrambled Eggs with Roasted Potatoes by WW

Scrambled Eggs with Roasted Potatoes

2
Points® value

Meal Items

raw egg

2 large

fat-free skim milk

2 tbsp(s)

table salt

1 pinch(es)

black pepper

1 pinch(es)

green bell pepper

¼ cup(s), sliced, sauteed

onion

¼ cup(s), sliced, sauteed

fat-free hard or semi-soft cheese

¼ cup(s)

uncooked potato

1 small, cubed, seasoned and roasted with

olive oil

1 tsp(s)

brewed chamomile herb tea

8 oz

Notes

In a small bowl, whisk together eggs, milk, salt and pepper. Coat a small skillet with cooking spray; heat over medium heat. Add eggs; cook, stirring, 2 minutes. Add vegetables and continue to cook, scrambling, until eggs set, 3 to 5 minutes more; sprinkle with cheese. Serve with potatoes, tossed with oil, seasoned to taste and roasted, and with tea.

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