Autumn Vegetable Frittata Weight Watchers Food

FETA AND VEGETABLE FRITTATAS

Steps:

• Preheat oven to 175°C (350°F). Coat two 8-hole muffin pans with cooking spray (or use one 12-hole pan and four holes from another muffin pan).
• In a medium bowl, beat eggs, egg whites, water, salt and pepper until blended. Stir in spinach, artichoke hearts, feta, roasted peppers, scallions and cream cheese; mix well.
• Spoon about 60 ml (¼ cup) egg mixture into each prepared muffin hole. Bake until just set, about 18 to 22 minutes. Cool in pans on a wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula, sliding spatula underneath frittatas to loosen bottoms and lift frittatas out of pans; serve.
• Yields 1 frittata per serving.

AUTUMN VEGETABLE FRITTATA (WEIGHT WATCHERS)

Steps:

• Preheat the broiler. Whisk the egg substitute, 3 tablespoons of the Parmesan cheese, and the black pepper in a bowl.
• Heat the oil in a 12-inch ovenproof nonstick skillet set over high heat. Add the zucchini, onion, bell pepper, and carrot; cook, stirring frequently, until evenly coated. Cover and cook until the vegetables are lightly browned and crisp-tender, about 5 minutes, stirring twice during the cooking time.
• Pour in the egg mixture and cook, stirring with heatproof rubber spatula, until the eggs are almost set, about 3 minutes. Transfer the skillet to the to the broiler and broil 5 inches from the heat until the center of the frittata is set and the top is lightly browned, 1 - 2 minutes. Sprinkle the top with the remaining 1 tablespoon parmesan cheese and the mint. Cut into 4 wedges.