WW - Veggie & Egg Breakfast Recipe
Chop 1 to 1.5 cups zucchini, mushrooms, onions, and carrots into small pieces.
Saute in 1 teaspoon olive oil until almost done.
Make a small hole in the middle of the veggies in the pan and crack one egg into the hole. Cover and cook until the egg is almost done.
Add mozzarella cheese (28 grams = 1 serving) to top of egg and veggies and cook till melted.
Serve over half a toasted light English muffin.
6 Weight Watcher Points
