Easy Egg Dinners

Lady Shanny’s Comments:  I thought I would put up a couple of quick and easy dinner options for those days when you’ve forgotten to take something out of the freezer.  Both are egg based and can be prepared in 10 minutes or less.  I make one or both of these at least weekly.  The omelet is VERY large so unless you are absolutely starving, plan to share it or have the second half as left-overs.

Mushroom Havarti Omelet

8 oz sliced mushrooms

1 bunch green onions, chopped (or cut with scissors…easier)

2 large eggs, lightly beaten

1/2 cup egg substitute

salt and pepper

1 ounce LIGHT Havarti cheese, grated

Using a large non-stick frying pan, saute the mushrooms and green onions.  (Can add garlic if desired).  When done, remove from pan and set aside.  Mix the eggs, egg substitute, salt and pepper and pour into the pan.  DO NOT STIR.  Leave on medium heat until the egg is set in the center (about 3 minutes).  Spread the mushroom mixture on one side.  Sprinkle with cheese.  Fold omelet in half, turn off burner and leave until cheese is melted. 

Serves 2    WW Points:  4

Open Faced Egg Muffin 

1 English Muffin, toasted (points vary with brand)

3 egg whites, cooked fat free (1 point for 3 whites)

2 Kraft Fat Free Singles (1 point for 2)

2 tbsp Yucatan Guacamole (1 point for 2 tbsp) (can use fresh avocado, but check the points)

Spread the guacamole on each half of your toasted English muffin.  Put cheese slice on the guacamole.  Top each half with half the egg.  Sprinkle with some ground rock salt. 

NOTE:  I put the cheese UNDER the egg because the fat free cheese slices tend to get kind of weird and rubbery when melted.  The moisture from the guacamole and the egg keeps it more normal.

Serves 1   WW Points: depends on what kind of English  muffin used


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