Easy Italian Eggs


  • 1/2 cup (4 oz/113 g) Egg Beaters*
  • 1/4 cup of your favorite pasta sauce (preferably a lower-calorie, lower-sugar variety)
  • 1 Tablespoon grated Parmesan cheese
  • Optional: Salt &/or pepper


  • Spray a microwave safe bowl with nonstick spray.
  • Pour the egg beaters into the bowl.
  • Microwave the egg beaters on High for 45 seconds.
  • Stir the eggs. (At this point they should be half solid, half liquid.)
  • Microwave the eggs for another 30-60 seconds on High, or until the eggs are firm but not over-cooked.  (The specific cook time will depend on your microwave.)
  • Put the pasta sauce in a small microwave safe bowl, and cover with a paper towel (to prevent splattering).  Microwave the pasta sauce for 10-20 seconds (or until warm/hot).
  • Pour the warm pasta sauce over the eggs.
  • Sprinkle the Parmesan cheese on the sauced eggs.
  • Add salt & pepper if desired, then eat and enjoy!

Makes 1 serving.

Nutritional information per serving (approximates): 110 calories, 1.5 g fat, 7 g carbohydrate, 1 g fiber, 4.5 g sugar, 15 g protein.

The ratings:
Mental Cost (ingredient availability): Convenience-store low.
Financial Cost (ingredient cost): Penny-pinching low.
Emotional Cost (cooking skill level): Child-friendly low.
Time Cost (recipe preparation): Brother-can-you-spare-two-minutes? low.
Life Cost (clean up time/effort): One-two-buckle-my-shoe low.
Worth It? (rate from 1-5): 4.98

Miscellaneous suggestions, insights, and/or thoughts:

  • You can use 2 whole eggs in place of the egg beaters if you’d like; however, if you make that substitution, the nutritional values provided will change.  If you choose to use whole eggs, beat them before adding them to the bowl in Step 2.
  • You can cook the eggs in a skillet (on a stove top) instead of using a microwave if you prefer.  Personally, I like the convenience of the microwave – and I think it’s cool how the eggs puff up when cooking in a microwave.  :)
  • This meal was made out of necessity.  I was super-pressed for time one night this week, and just grabbed the first items that I saw in the fridge.  To my surprise, the resulting concoction tasted pretty good!  (And is quite healthy to boot.)
  • The only reason I didn’t give this recipe a full “5” score is because, well, it’s not ‘fancy’.  (I.e., I wouldn’t serve it to other people.)  But for feeding my own self, I think it’s pretty darn awesome.
  • Bonus picture: Here’s the full meal I made around this main dish.  In addition to the Italian Eggs, I whipped up buttered green beans (I just microwaved a single serving of frozen green beans for 2 minutes, then added a small pat of butter [and a few grinds of sea salt]), a baked potato (which was made by loosely wrapping a raw Yukon Gold potato in a tea towel, then microwaving for 3 minutes), grapes, and a glass of milk.  Super nutritious, and it all really couldn’t be much easier (or faster) to make.


About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in cheese, egg beaters, eggs, italian, picture step-by-step, postaweek, tomato sauce, vegetarian and tagged , , , , , , , . Bookmark the permalink.

3 Responses to Easy Italian Eggs

  1. Carla says:

    Yum! I love eggs with tomato – I have a recipe where you cook the eggs with a little green onion, then serve chopped up tomato tossed with salt and a little toasted sesame oil on top – divine!


    • Stef says:

      Ooh, that sounds good, too! I’m a big fan of scrambles, were I toss in all sorts of veggies (spinach, mushrooms, tomatoes, onions…); and topped with some melted cheese makes it fantastic. :)


  2. Pingback: Pizza Eggs | Savory Sundays

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