Breakfast to Go

Breakfast To Go

This recipe keeps well. Make 3 servings and keep them in the refrigerator so you can take it to go during the week.

Categories:

Tags: , , ,

Yield3 Servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 lb Frozen broccoli
  • 1 cup Frozen onions - finely chopped
  • 1 cup Egg Beaters-whites
  • 1/4 cup 2% Milk
  • 1/4 cup Low-fat cottage cheese
  • 2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 3 tbsps Pesto - store bought
  • Salt and pepper
  • 5 oz Perdue Shortcuts - Roasted Original chicken breast - chopped
  • 1/4 cup Sun-dried tomatoes
  • 3 cloves Garlic - minced
  • 3 tbsps Capers
  • 3 Oranges
Calories 358
Total Fat 11g
Carbohydrates 38g
Fiber 10g
Protein 31g

Instructions

  1. Spray medium skillet with olive oil cooking spray.
  2. Place frozen veggies in skillet.
  3. Add 1/4 cup water and cover. Cook over medium heat for 5 to 8 minutes.
  4. Remove from heat and drain thoroughly. In a large bowl whisk egg whites, milk, cottage cheese, olive oil, pesto, salt and pepper.
  5. Gently stir in chicken, sun-dried tomatoes, garlic and capers.
  6. Pour into clean skillet sprayed with olive oil spray; cover. Cook over medium heat until set on one side.
  7. Carefully turn over and allow eggs to finish cooking.
  8. Enjoy it with some oranges on the side.