- 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.
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.