Best Autumn Vegetable Frittata Weight Watchers Recipes

Feta and Vegetable Frittatas image

Categories Brunch

Time 37m

Yield 16 servings

Number Of Ingredients 12

4 spray(s) Cooking spray
6 large Raw egg(s)
4 egg white(s), large Egg white(s)
0.5 cup(s) Water
0.25 tsp(s) Table salt
0.25 pinch Black pepper freshly ground
2 cup(s) Fresh spinach baby leaves, coarsely chopped
1 cup(s) Canned artichoke hearts without oil without oil, cut in chunks
1 cup(s) Crumbled feta cheese
0.5 cup(s) Roasted red peppers (packed in water) chopped
0.5 cup(s) Uncooked scallion(s) sliced
0.25 cup(s) Low fat cream cheese at room temperature

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.

Nutrition Facts : Calories 57 kcal

Autumn Vegetable Frittata (Weight Watchers) image

Provided by Crafty Lady 13

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 (15 ounce) container fat free egg substitute
4 tablespoons grated parmesan cheese
1/4 teaspoon black pepper
1 tablespoon olive oil
1 large zucchini, quartered length-wise, then cut into 1/2-inch chunks
1 onion, thinly sliced
1 small red bell pepper, thinly sliced
1 cup shredded carrot
2 tablespoons torn fresh mint leaves

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.