Fast and Easy Brunch Recipe
IntoFit | March 18th, 2009 | Recipes and Meal Ideas | No Comments »
This past weekend I invited my sister, her husband and my mother over for brunch. Trouble was, I invited them over 30 minutes before I was going to serve food. What was I thinking! When I entertain, I plan for it- the last minute thing stresses me out! With no time to shop, this is what I whipped up with whatever I had in the house.
Spanish Egg Bake
Preheat oven to 350
In a pan on medium, saute :
- 2 tsp margarine
- 1 small onion diced
- 1/2 red and green pepper
- 1 cup diced mushrooms
- ( Really, whatever veggies you have in the house is just fine.)
In a bowl whip:
- 4 eggs
- 6 egg whites
- 1/4 cup non fat milk
- Salt and pepper to taste
- Once your vegetables are cooked to your liking, add your egg mixture to the pan on medium.
- Cook your eggs on the stove top for 3 – 5 minutes.
- Transfer your pan to the preheated oven. (Make sure you have a proper pan that can go into your oven!).
- Bake at 350 for 20 minutes or until your eggs begin to brown on top.
- Remove from oven and sprinkle the top with cheddar cheese ( 2 ounces). Place your eggs back into the oven on broil for 5 minutes or until cheese bubbles.
Serve with salsa and enjoy!
*Nutritional Information (I used regular cheddar, feel free to use 2% milk fat cheddar) – 1/4 of bake
| Calories | Carbohydrates | Protein | Fat | Fiber |
|---|---|---|---|---|
| 198 | 9 | 16.1 | 11.1 | 1.5 |
- I served the egg bake with Ezekiel sprouted grain English muffins, salad and low sodium bacon ( did not have Canadian Back Bacon handy as that would have been my first choice!)
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