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Breakfast To Go

Breakfast to Go

This recipe keeps well. Make 3 servings and keep them in the refrigerator so you can take it to go during the week.
Yield Total Time (mins)
3 Servings 30 Minutes


  • 1 lb Frozen broccoli
  • 1 cup Frozen onions - finely chopped
  • 1 cup Egg Beaters-whites
  • 1/4 cup 2% Milk
  • 1/4 cup Low-fat cottage cheese
  • 2 tsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 3 tbsps Pesto - store bought
  • Salt and pepper
  • 5 oz Perdue Shortcuts - Roasted Original chicken breast - chopped
  • 1/4 cup Sun-dried tomatoes
  • 3 cloves Garlic - minced
  • 3 tbsps Capers
  • 3 Oranges













  1. Spray medium skillet with olive oil cooking spray.
  2. Place frozen veggies in skillet.
  3. Add 1/4 cup water and cover. Cook over medium heat for 5 to 8 minutes.
  4. Remove from heat and drain thoroughly. In a large bowl whisk egg whites, milk, cottage cheese, olive oil, pesto, salt and pepper.
  5. Gently stir in chicken, sun-dried tomatoes, garlic and capers.
  6. Pour into clean skillet sprayed with olive oil spray; cover. Cook over medium heat until set on one side.
  7. Carefully turn over and allow eggs to finish cooking.
  8. Enjoy it with some oranges on the side.

Zone Products In This Recipe:

Dr. Sears’ Zone Extra Virgin Olive Oil - 16.9 fl oz bottle

Rated 4.9 out of 5 stars
32 Reviews


$20.66 Advantage price

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