Sometimes, a cheesy-filled breakfast for dinner is the way to go! Most nights we whip up eggs for dinner is because the day's been way too hectic to even think of coming home to cook a bigger meal.
This satisfying recipe is for one, but could easily be increased to serve a whole family - consider making it a fritatta even! I use egg whites and reduced fat cheeses to make this a healthier dish, but you can feel free to substitute whole eggs and regular cheese.
1 egg + 2 egg whites (or 2 whole eggs)
1/4 cup milk
1 wedge creamy light Swiss cheese spread
1 teaspoon olive oil
1/2 – 3/4 cup chopped, mixed vegetables (broccoli, spinach, tomatoes, peppers, onions, etc.)
Salt and pepper
3 tablespoons shredded reduced-fat cheddar cheese
In a small bowl, whisk together the egg, egg whites, milk and cheese spread until thoroughly combined. Set aside.
In a medium saucepan, heat olive oil over medium heat. Add chopped vegetables; cook and stir until just tender, about 4 minutes. Reduce heat to medium-low. Add egg mixture, salt, and pepper to taste.
Once eggs begin to set, use a wooden spoon or rubber spatula to begin scrambling eggs and vegetables.
Add cheddar cheese and continue to cook until eggs are set, about 3-4 minutes. Serve with a toasted English muffin, turkey bacon, or fresh fruit for a fuller plate with fewer calories!