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breakfasts and brunches
poached eggs with green chile–tomato sauce
Serves 4 • Vegetarian
½ teaspoon olive oil
1 onion, halved lengthwise and sliced
1 green bell pepper, thinly sliced
1 jalapeño pepper, seeded and minced
1 garlic clove, minced
1 (14½-ounce) can diced tomatoes with green chiles
1 (8-ounce) can tomato sauce
¼ teaspoon salt
¼ cup chopped fresh cilantro
4 large eggs
½ cup shredded reduced-fat Monterey Jack cheese
2 whole wheat English muffins, split and toasted
1 Heat oil in medium nonstick skillet over medium heat. Add onion, bell pepper, and jalapeño and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
2 Stir in tomatoes, tomato sauce, and salt. Reduce heat and simmer, stirring occasionally, until sauce is slightly thickened, about 10 minutes. Stir in cilantro.
3 With back of spoon, make four wells in sauce and carefully break 1 egg into each. Cover and simmer until whites are opaque and yolks are set, 5–6 minutes. Sprinkle with cheese. Cover and simmer until cheese melts, about 1 minute.
4 Place a muffin half on each of 4 plates; top each with an egg and spoon sauce evenly around muffins.
PER SERVING (1 egg with sauce and ½ muffin): 238 Cal, 10 g Total Fat, 4 g Sat Fat, 0 g Trans Fat, 220 mg Chol, 914 mg Sod, 26 g Carb, 5 g Fib, 14 g Prot, 249 mg Calc.
PointsPlus value: 6.
cook’s note
If breakfast time is too early in the day for you to enjoy spicy foods, skip the jalapeño and use regular canned diced tomatoes in this recipe.
cremini, spinach, and goat cheese frittata
Serves 4 • Vegetarian • Ready in 20 minutes or less
4 large eggs
4 large egg whites
½ teaspoon salt
¼ teaspoon black pepper
8 ounces cremini mushrooms, sliced
1 (6-ounce) bag baby spinach
1 cup cherry tomatoes, halved
2 ounces goat cheese, crumbled
1 Whisk together eggs, egg whites, ¼ teaspoon salt, and pepper in large bowl.
2 Spray 10-inch nonstick ovenproof skillet with nonstick spray and set over medium heat. Add mushrooms and remaining ¼ teaspoon salt and cook, stirring occasionally, until lightly browned and most of liquid evaporates, about 8 minutes. Add spinach, in batches if necessary, and cook, stirring constantly, until wilted and most of liquid evaporates, about 2 minutes.
3 Preheat broiler.
4 Pour egg mixture evenly over vegetables. Reduce heat and cook until eggs are set, 7–8 minutes (but do not stir).
5 Top eggs evenly with tomatoes; sprinkle with cheese. Place skillet under broiler and broil frittata 5 inches from heat until top is lightly browned, about 2 minutes. Cut into 4 wedges.
PER SERVING (1 wedge): 164 Cal, 9 g Total Fat, 4 g Sat Fat, 0 g Trans Fat, 193 mg Chol, 504 mg Sod, 7 g Carb, 2 g Fib, 15 g Prot, 105 mg Calc.
PointsPlus value: 4.
cook’s note
This colorful frittata, packed with fresh veggies, is perfect for a casual brunch or lunch. It’s as delicious at room temperature as it is hot, so you can even make it ahead.