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Yield: 6 Servings, 4 Freestyle points per serving Course: Breakfast Keyword: freestyle, weight watchers,

Ingredients

  • 1 1/2 lbs. potatoes, peeled and cut into small cubes
  • 1/2 onion, chopped
  • 1/2 red pepper, chopped
  • 1/2 orange pepper, chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon extra virgin olive oil
  • 12 eggs
  • 6 tablespoons reduced-fat Mexican cheese
  • 6 containers with lids

DIRECTIONS:

  1. Add oil to a skillet and set heat to medium.
  2. Once the oil is warm add the potatoes, onions and peppers. Also add the garlic powder, salt and pepper. Cover and cook 10 minutes, stirring occasionally.
  3. While the potatoes cook, add the eggs to a mixing bowl. Whisk the eggs until scrambled.
  4. Add a little bit of non-stick cooking spray to a frying pan and cook the scrambled eggs.
  5. Spread out the six containers and fill them with the potatoes, eggs and cheese. Make sure you divide the mixture evenly.
  6. Store the breakfast bowls in the fridge. When you’re ready to eat one place it in the microwave 30-45 seconds.
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