Eggs With Pancetta

This is another “bigger than usual” low fat breakfast recipe: The “continental” Baked Eggs with Pancetta (Too delicious to ignore… and very easy to cook!). But even with 6.5 points, having this breakfast every now and then won’t hurt. It even contains “good oil” (olive oil) with “good fat”.

But let’s say that you want to reduce the fat in this breakfast recipe. You can substitute the olive oil with cannola spray oil, which you can apply sparingly over your favourite nonstick skillet

Just the other day I got a message from one of my visitors commenting that “you cannot possibly lose weight eating these low fat breakfast recipes because they have too many carbs”.

My response to him was that this is exactly what my website promise: “they’re so delicious… you won’t believe they’re good for you!” and pointed out that if you stick to a healthy eating plan (in the case of Weight Watchers followers, stick to your points), you can lose weight easily eating this stuff, especially if you exercise on a consistent basis.

This low fat breakfast recipe is yet another example of delicious low fat food that you can use to lose weight without much pain and suffering.

Will you suffer at all by eating delicious healthy food? That will depend on your level of addiction to junk food and other fat-saturated foods and snacks. If you’re really hooked onto them, then yes, you will suffer withdrawal symptoms for a while.

But the symptoms only last for a week or so… and you’ll develop a taste and preference for healthy and tasty food.

Will you ever be allowed to eat “bad food”? If you’re a WW purist, probably not. If you are a middle path advocate like myself, I would say “sure, why not? As long as you do it in moderation, and not too often, you can enjoy forbidden food.”

But you should stick to your healthy eating program consistently. Indulge seldom, and you’ll be fine.

Enjoy this low fat breakfast.

Ingredients for Eggs With Pancetta:

  • 2 teaspoons of olive oil
  • 1 small red capsicum, finally chopped
  • 6 slices of pancetta (90 g), finally chopped
  • 100 g mushrooms, diced or sliced
  • 4 spring onions
  • 2/3 cup low fat parmesan cheese
  • 8 eggs
  • 2 tsp chopped fresh parsley (optional)

This is what you do:

Preheat your oven to 180 C (356 F).

Spray low fat oil (cannola oil) in a nonstick frying pan, and cook the capsicum and pancetta, stirring till the capsicum is tender.

Add the mushroom and spring onions, and cook till tender.

Remove from the heat and stirr in half the parmesan cheese.

Spread the capsicum mixture onto an oven proof tray; break the 8 eggs and pour them onto the capsicum mixture evenly.

Put the tray into the oven and bake for about 5 minutes.

Take out the tray and sprinkle the remaining parmesan cheese over the eggs.

Bake for another 5 minutes.

Serve 2 eggs with mixture on each plate.

Enjoy this delicious low fat breakfast recipe with a nice cup of low fat white coffee!

Nutritional Information

  • Serves 4
  • Fat: 20 g
  • Cal: 284
  • KJ: 1187
  • WW: 6.5 Point

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