per serving: 311 calories; 23 grams protein; 20 grams total fat; 1 gram fiber; 10 grams saturated fat; 9 grams carbohydrates; 347 mgs cholesterol; 343 mgs sodium; 8 WW points plus

Vegetarian Lower Calorie

Kale and Goat Cheese Frittata

Ingredients

1/2 bunch kale chopped

1 white onion thinly sliced

2 teaspoons olive oil

6 large eggs

coarse salt and freshly ground pepper, to taste

1/4 cup sun-dried tomatoes (oil-packed), julienned

1/2 cup crumbled goat cheese

4 large eggs whites only

Instructions

Preheat broiler.
[1]
Add the oil to a large OVENPROOF nonstick skillet. Sautée the kale and onion until tender, about 10 minutes.
[2]
Meanwhile, in a medium bowl, whisk together eggs, egg whites and salt and pepper. Pour the egg mixture over the kale mixture in the skillet. Cook over medium?low heat. As the egg mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting the edge until the egg mixture is almost set but still moist.
[3]
Sprinkle the egg mixture with sun-dried tomatoes and goat cheese. Transfer the skillet to the oven. Broil for 1-2 minutes or until eggs are set. Cut into wedges to serve.

Red Pepper Hash Browns

Ingredients

1 red bell pepper cored, seeded and chopped

1 tablespoon butter

coarse salt and freshly ground pepper, to taste

4 cups frozen hash browns

Instructions


[1]
Melt the butter in a large skillet over medium heat. Sautée the red pepper until softened, 4 to 5 minutes; transfer to a small bowl and set aside.
[2]
Cook hash browns according to package instructions. When done, sprinkle with salt and pepper, top with red pepper and serve.