bite-sized frittatas
I love breakfast, but I tend to get in a rut. I usually have a bowl of plain Greek yogurt with fruit and cereal. And of course, a double espresso. Occasionally, I'll switch it up and have a bagel-thin with low fat cream cheese and fruit. My mom gave me a WW recipe for mini zucchini-Parmesan quiche. While I love both zucchini and Parm., I changed it up to reduce the amount of points and to use what I had on hand... spinach and goat cheese. (It originally contained flour, baking powder, sugar and oil.) I served the frittatas with my low fat Pumpkin Apple muffins.
Ingredients
1 T. red onion, finely chopped
1 c. fresh spinach
3 eggs, lightly beaten
1 oz. crumbled goat cheese
1/2 t. salt
1/2 t. pepper
1/4 t. basil
Directions
Preheat oven to 375 degrees. Spray two 12-count mini muffin tins with non-stick cooking spray.
Saute red onion in non-stick pan until softened. Add spinach to wilt. Cool for a few minutes.
In a small mixing bowl, break eggs and scramble. Add seasonings, cheese and veggies. Pour into muffin tins and bake about fifteen minutes. Make sure the eggs are cooked through. Cool for a couple of minutes in the pan, then remove them and serve. Each serving is 3 frittatas. WW Points plus value: 2.
Ingredients
1 T. red onion, finely chopped
1 c. fresh spinach
3 eggs, lightly beaten
1 oz. crumbled goat cheese
1/2 t. salt
1/2 t. pepper
1/4 t. basil
Directions
Preheat oven to 375 degrees. Spray two 12-count mini muffin tins with non-stick cooking spray.
Saute red onion in non-stick pan until softened. Add spinach to wilt. Cool for a few minutes.
In a small mixing bowl, break eggs and scramble. Add seasonings, cheese and veggies. Pour into muffin tins and bake about fifteen minutes. Make sure the eggs are cooked through. Cool for a couple of minutes in the pan, then remove them and serve. Each serving is 3 frittatas. WW Points plus value: 2.
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