Weight Watchers Recipes
Breakfast Skillet
10 Points Per Serving
1 tablespoon cooking oil
3 cups refrigerated shredded hash brown potatoes with peppers and
spices
1 1/2 cups diced cooked ham
6 beaten eggs
1/3 cup water
3/4 cup Kraft Shredded Mexican Style Cheese
Coat large nonstick skillet with oil; heat over medium heat. Spread
potatoes evenly in bottom of skillet. Cover and cook 6 to 8 minutes or
until potatoes are tender, stirring once. Stir in ham. In medium bowl
combine eggs and water; pour over ham and potato mixture.
Cook, uncovered, just until eggs are set, turning mixture occasionally
with a wide spatula. Sprinkle with cheese.
Serves 4
Per serving: 470 Calories, 28g Fat, 10g Saturated Fat, 40mg Cholesterol,
990mg Sodium, 34g Carbohydrates, 23g Protein
3 cups refrigerated shredded hash brown potatoes with peppers and
spices
1 1/2 cups diced cooked ham
6 beaten eggs
1/3 cup water
3/4 cup Kraft Shredded Mexican Style Cheese
Coat large nonstick skillet with oil; heat over medium heat. Spread
potatoes evenly in bottom of skillet. Cover and cook 6 to 8 minutes or
until potatoes are tender, stirring once. Stir in ham. In medium bowl
combine eggs and water; pour over ham and potato mixture.
Cook, uncovered, just until eggs are set, turning mixture occasionally
with a wide spatula. Sprinkle with cheese.
Serves 4
Per serving: 470 Calories, 28g Fat, 10g Saturated Fat, 40mg Cholesterol,
990mg Sodium, 34g Carbohydrates, 23g Protein