| 8 | eggs |
| 1 | can (18.5 oz) Progresso® Light vegetable and noodle soup |
| 5 | frozen soy-protein breakfast sausage links (4 oz), thawed, cut into 1/4-inch pieces |
| 1/2 | medium red bell pepper, cut into bite-size strips |
| 1 | teaspoon Italian seasoning or dried basil leaves |
| 1/2 | cup shredded reduced-fat Cheddar cheese (2 oz) |
| Chopped fresh basil leaves, if desired |
Serve with...
Key Lime-Banana Smoothie
Total Time:
10 min
| 1. | Heat oven to 425°F. In medium bowl, beat eggs with wire whisk until blended. Stir in soup, sausage, bell pepper and Italian seasoning. Pour into 12-inch ovenproof nonstick skillet. |
| 2. | Bake 25 to 30 minutes or until set. Sprinkle cheese over top. Cover; let stand 5 minutes before serving. Cut into wedges to serve. Sprinkle basil leaves over top. |
|
| Weight Watchers® endorses all 14 varieties of Progresso® Light soup. Each serving of this recipe has a POINTS® value of 4. |
|
| Try an Italian cheese blend instead of the Cheddar cheese. However, the nutrition and POINTS® value will change. |
Nutrition Information:
170 ( 80); 9g ( 2 1/2g, 0g); 285mg; 620mg; 7g ( 2g, 2g); 15g 25%; 15%; 10%; 10% 1/2 ; 0 ; 2 1/2
| WEIGHT WATCHERS and POINTS are registered trademarks of Weight Watchers International, Inc. |