Hearty and Healthy Breakfast Bowl
You’ll love that this high-protein breakfast bowl is low in calories and points yet keeps you satisfied all morning.
Calories: 300kcal
Servings:
Ingredients
- 1 tsp olive oil divided
- ½ cup onion diced
- ½ cup frozen diced hash brown potatoes such as Ore-Ida
- 2 eggs
- 1 Tbsp water
- 1 cup zucchini diced
- 1/2 tsp salt
Instructions
- Place a skillet on the stove-top over medium heat. Add ½ tsp olive oil.
- Add onion and hash browns to the skillet. Stir to evenly coat vegetables with oil. Cook for 8-10 minutes, stirring once or twice for even browning.
- While potatoes and onions are cooking, crack 2 eggs into a bowl for scrambled eggs. Add 1 Tbsp water. Beat with a fork until well blended. Set aside.
- Add zucchini. Sprinkle all vegetables in the skillet with salt. Cook for 3-5 minutes until zucchini is starting to brown, but not mushy. Place vegetables into a serving bowl.
- Add remaining ½ tsp olive oil to the skillet. Pour eggs into skillet and turn once or twice to create scrambled eggs. Eggs will cook in about 1 minute because the skillet is already hot.
- Top vegetables with eggs and serve.
WW Information
WW points for 2024: 3 WW points per serving. Click here to track the recipe in the WW app.
Notes
Tips:
- Adding water to scrambled eggs before cooking makes them fluffy. Adding milk makes them creamy.
- When scrambling eggs, do not overcook. Remove the skillet from the heat when the eggs are still a bit liquid. They will continue to set for a minute after cooking. This makes them soft and creamy instead of rubbery.
- Depending on your calorie or points allowance for the day, this recipe is also good with breakfast meat or cheese, which makes it similar to a Jimmy Dean Breakfast Bowl.
Nutrition
Calories: 300 kcalCarbohydrates: 31 gProtein: 16 gFat: 14 gSaturated Fat: 4 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 6 gTrans Fat: 0.03 gCholesterol: 327 mgSodium: 1325 mgPotassium: 861 mgFiber: 4 gSugar: 7 gVitamin A: 725 IUVitamin C: 37 mgCalcium: 99 mgIron: 3 mg
