Ww Individual Ham Cheese And Veggie Frittatas Ww Points2 Food

WW INDIVIDUAL HAM, CHEESE AND VEGGIE FRITTATAS-WW POINTS=2

Steps:

• Preheat oven to 350°F Coat 8 muffin tin holes with cooking spray. Spread potatoes around bottom and press potato up sides of each muffin hole; place in oven and cook for 10 minutes.
• Meanwhile, beat eggs and milk together in a medium bowl; season with salt and pepper. Add ham, peppers, onion and cheese to bowl; mix to combine.
• Remove potatoes from oven (after cooking for 10 minutes) and press potatoes down firmly with a spoon so that they are spread out like mini piecrusts (potatoes should cover bottom and sides of each hole). Pour about 1/4 cup of egg mixture into the center of each muffin hole.
• Return pan to oven and cook until potatoes are crisp and golden, and the egg mixture is set, about 15 minutes. Remove from oven and let sit about 5 minutes before serving. Yields 1 frittata per serving.

100-CALORIE HAM AND CHEESE INDIVIDUAL FRITTATAS

Steps:

• Preheat the oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray.
• Heat 1 teaspoon of the oil in a large nonstick skillet set over medium-high heat. Add the ham and cook until shrunken and somewhat dried, 2 to 3 minutes. Turn and cook another 2 minutes. Transfer to a bowl.
• Add the remaining 1 teaspoon oil and the onions to the pan and reduce the heat to medium-low. Cook, stirring occasionally, until the onions are translucent and very soft, 11 to 12 minutes.
• Meanwhile, lightly beat the whole eggs and egg whites in a large bowl. Add all but 2 tablespoons of the cheese, the salt and thyme, and whisk until well blended. Stir in the ham and onions.
• Scoop about 1/4 cup of the mixture at a time into the prepared muffin pan, and divide the remaining 2 tablespoons of cheese over the tops. Bake in the center of the oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Cool slightly before removing from the pan. Serve warm or at room temperature.

NIF'S EASY CHEESY HAM AND POTATO FRITTATA - 4 WW PTS.

Steps:

• Heat oil over medium heat in large nonstick ovenproof pan. Saute potato, ham and onion (not green onion yet) until potato is just tender.
• Meanwhile, whisk eggs, egg whites and baking powder until frothy and baking powder has dissolved. Add green onion to pan. Gently pour egg mixture into pan, covering the ham and veggie ingredients. Sprinkle cheese over top.
• Place pan, uncovered, in 375F preheated oven. Cook until egg has set, about 25 minutes.

HAM, VEGETABLE AND CHEESE FRITTATA

Steps:

• In 10-inch nonstick skillet, melt butter over medium heat. Cook bell pepper, onion, zucchini and ham in butter 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tender and ham is starting to brown.
• Meanwhile, in small bowl, beat eggs, milk, salt and pepper with fork or wire whisk until well mixed.
• Pour egg mixture over ham mixture. Cook over medium heat 6 to 8 minutes, stirring gently, until eggs are almost set. Reduce heat to low. Top with tomato slices and cheese. Cover and cook 2 to 3 minutes or until cheese is melted and eggs are completely set. Sprinkle with basil. Cut into wedges.

HAM, CHEESE AND VEGGIE FRITTATAS

Steps:

• Preheat oven to 350°F Coat 8 muffin tin holes with cooking spray. Cover the bottom and sides of each hole with the hash brown potatoes; place the tin in the oven and cook for 10 minutes.
• Meanwhile, beat eggs and milk together in a mixing bowl; add the salt and pepper.Next, add the ham, peppers, onion and cheese to the bowl; combine the ingredients.
• Remove potatoes from oven (after cooking for 10 minutes) and press potatoes down firmly with a spoon so that the potatoes cover the bottom and sides of each hole. Pour about 1/4 cup of egg mixture into the center of each muffin hole.
• Lastly, return the pan to the oven and cook for about 15 minutes, or until potatoes are crisp and golden, and the egg mixture is set. Remove the pan from the oven and let it sit about 5 minutes before serving.