Red Pepper Scrambled Eggs

As I've mentioned, scrambled eggs rock. Egg Beaters are such a great way to make a no-fuss meal that is still super satisfying, and they taste great wth almost any vegetable thrown in. They've quickly become a weekend staple for me:

Ingredients:

3/4c. egg beaters

1oz. Cabot 75% fat free cheese (or fat free feta, also delish)

1/2 red bell pepper, chopped

salt and pepper to taste

Spray your pan with a little non-stick spray. Throw in the red bell peppers and cook for a couple minutes until warmed through but still crunchy. Pour the egg beaters on top, season with salt and pepper, and cook, stirring/flipping occasionally until cooked through. Then just top with the cheese and cover until melted. You could even sneak this combo past a guest without them ever guessing that you're watching your waistline! 

Scrambled Eggs with Garlic Spinach

One of the challenges of a strict diet is making both the protein and the vegetable interesting, but eggs make it so freakin' easy! (Now, if you're a full-on vegetarian, I'm sorry. Eggs have been a life saver for me. I've heard there are ways to make tofu fit the bill, but I have not ventured there yet.) If you don't mind some eggs on occasion, I highly suggest this quick and easy combo:

Ingredients:
1 clove garlic, minced
2 handfulls organic baby spinach
3/4c. egg beaters
1oz. Cabot 75% fat free cheddar cheese
salt and pepper to taste

Simply toss the spinach into a medium sauté pan over medium heat with a little water (as always, no oil) and the minced garlic on top. Cover for a minute or so, until the spinach is wilted. Pour on the egg beaters, sprinkle in the cheese and season with salt and pepper. Continue to cook and scramble until done all the way through, then serve it up! Makes 1 serving with 27g protein and just 2 grams of fat.