Weight Watchers Recipe of the Day: SkinnyTaste Make Ahead Western Omelet Muffins
Happy December 1st!
Let’s kick off the beginning of December with a deliciously healthy breakfast recipe and a fun giveaway, Shall we?
Skinny Make Ahead Western Omelet Muffins
These skinny make-ahead Western omelet muffins are the perfect solution for breakfasts on the run. Bake a batch and you’ll have breakfast ready and waiting in the fridge. Just give them a quick reheat and you’re set to go. They’re the first recipe I’ve tried from one of my latest cookbook acquisitions: The Skinnytaste Cookbook: Light on Calories, Big on Flavor.
Roberta hit rock bottom at 48 years old. She weighed 171 lbs. at 5'1". She suffered from back pain, thyroid problems and adrenal issues. Yet as you can see it’s all behind her now. And she feels and looks like a woman half her age!... Following Eat Stop Eat gave Roberta the freedom she needed. It allowed her body to naturally find its own weight loss rhythm. And the results are stunning!
Skinny on Make Ahead Western Omelet Muffins
I used finely chopped ham, green onion, red bell pepper and reduced fat cheddar cheese in these omelet muffins, but they’re easy to customize to suit your likes and what you have on hand. Using half whole eggs and half egg whites keeps them lower in fat and calories while still getting the health benefits of the yolks. Each 2-muffin serving has just 119 calories and *3 Weight Watchers Points Plus, 3 SmartPoints.
- Nonstick cooking spray
- 6 large eggs
- 6 large egg whites
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 3 ounces sliced ham (about 4 slices) finely chopped
- 2 ounces reduced fat Swiss cheese chopped (I substituted cheddar)
- ½ cup finely chopped red or orange bell pepper
- ¼ cup chopped scallions
- Heat the oven to 350 degrees. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray.
- In a medium bowl, whisk together the eggs and egg whites. Season with salt and a pinch or two of black pepper. Mix in the ham, cheese, bell pepper and scallions. Pour about ¼ cup egg mixture into each muffin cup and carefully place in the oven.
- Bake until the eggs are set, 20 to 25 minutes. Remove from the oven and enjoy or cool completely and store covered in the refrigerator.
Source: slightly adapted from The Skinnytaste Cookbook: Light on Calories, Big on Flavor
*PointsPlus® for calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
If you’re a Weight Watcher, you’re most likely familiar with Gina and her blog Skinnytaste. Gina turned to Weight Watchers when she wanted to lose a few pounds. Though she liked the program it was a struggle to find enough tempting recipes to help her stay on track and satisfy her family. She started Skinnytaste when she began successfully “skinny-fying” her favorite meals.
Her Skinnytaste Cookbook features 150 amazing recipes that are light on calories, big on flavor. With 100 stunning photographs and detailed nutritional information for every recipe it’s an incredible resource of deliciously satisfying meals that every home cook will love. I’ve flagged dozens of recipes I can’t wait to try.
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Giveaway Sponsored by Simple Nourished Living
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