Eggs for Dinner!

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Open-Faced Omelet

Bright vegetables (like bell peppers and tomatoes, which are filled with vitamins A and C) take center stage in this dish.

Serves 4

INGREDIENTS

• Vegetable oil cooking spray
• 1 onion, sliced
• 3/4 teaspoons fresh thyme
• 1 yellow or red bell pepper, sliced
• 2 oz diced smoked turkey sausage
• 1 clove garlic, chopped
• 14.5 oz diced tomatoes, drained
• 1 tablespoon chopped fresh oregano
• 2 whole eggs
• 2 egg whites
• 1/4 cup grated Parmesan
• 3 tablespoons chopped fresh chives

PREPARATION

1. In a large skillet coated with cooking spray, cook onion and bell pepper over medium-low heat, stirring, 5 minutes. Increase heat to medium; add sausage and garlic; cook, stirring, until vegetables are tender, 3 minutes. Add tomatoes and oregano; season with salt and pepper; simmer until most of liquid evaporates, 5 minutes. Whisk eggs, egg whites and Parmesan in a bowl; add salt and pepper. Heat a medium skillet coated with cooking spray over medium heat; add egg mixture, reduce heat to medium-low, and cook, stirring, until eggs are set, 3 minutes. Top with tomato mixture and chives.
   
   SERVE WITH Four roasted fingerling potatoes per person. Toss with 1 tsp chopped garlic; 1 tsp olive oil; 1/2 tsp chopped rosemary; salt and pepper. Bake at 450° for 25 minutes.

The skinny

153 calories per serving, 6 g fat (2 g saturated), 14 g carbs, 3 g fiber, 11 g protein

WITH SIDE 373 calories per serving, 11 g fat (3 g saturated), 50 g carbs, 6 g fiber, 15 g protein