Vegetarian Frittata
This is a DELISH breakfast that sticks with ya! OR, it's a great "Breakfast for Dinner" meal too! I found it in the From Pantry to Plate Weight Watcher Cookbook (pg 32) except I had to give it some extra spice...with being half Thai now and all... :)
1/2 C diced bell pepper
1/4 C diced onion
1-3 cloves garlic (depending on your own taste)
3 baked potatoes, sliced (it calls for canned potatoes, so go figure)
3 large eggs
3 egg whites (you CAN use the egg substitute here if you would like, but I'm trying to go all naturale!)
1/2 tsp salt
1 tsp pepper
1tsp-3tsp cayenne pepper (depending on if you like it HOT or not!)
paprika
2 tablespoons chopped parsley or cilantro
Preheat broiler. Spray cast-iron or other oven-proof skillet with nonstitck spray. On medium heat add the bell pepper, onion, and garlic until softened, about 4 min.
Mix the eggs, salt, pepper, and cayenne pepper together in a bowl. Pour over the veggies in the pan, gently stirring the egg mixture around the veggies. Cook for about 4 minutes, lifting the edges to allow the eggs to cook. Then place the pan in the oven with the broiler for about 2-3 minutes until the top is lightly browned. For those that are adventurous, go ahead and try to flip that frittata onto a plate. Me, I just sprinkle with paprika and cilantro and dig in.
1/4 of the pan is 2 points. So go ahead, WW peeps...have that second helping! :)
No comments:
Post a Comment