Breakfast seemes to be the hardest meal of the day for me to fit in. I am not a morning person, and would rather skip breakfast than give up sleep for the time it takes to prepare a meal.
I found this recipie in a Weight Watchers email, and was super excited to try it out!
It's a recipie that can easily be modified and changed week to week. I made them up last night, and popped one in the microwave this morning, toasted up a 100 calorie english muffin, and had a great breakfast ready to go in the 2 minutes it took me to find my shoes! I put the frittata between the english muffin and had a filling breakfast sandwich on the drive to work for only 4 points!
I think next week I'll try doing them with spinnach, bacon and tomatoes. Yumm!
Individual Ham, Cheese and Veggie Frittatas
POINTS® Value: 2 Servings: 8Preparation Time: 15 minCooking Time: 25 minLevel of Difficulty: Easy
Whip up a batch of these mini frittatas on a Sunday night and you’ve got breakfast ready to go for the week. Pop them in the microwave for a few seconds and enjoy.
Ingredients
2 spray(s) cooking spray
1 pound(s) frozen hash brown potatoes, thawed
4 large egg(s), beaten
1 Tbsp fat-free skim milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 oz cooked lean ham, finely chopped
1/8 cup(s) sweet red pepper(s), finely chopped (2 Tbsp)
1/8 cup(s) green pepper(s), finely chopped (2 Tbsp)
2 Tbsp onion(s), finely chopped
1/2 cup(s) low-fat shredded cheddar cheese, Weight Watchers Reduced Fat Shredded Cheese
Instructions
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.
POINTS® Value: 2 Servings: 8Preparation Time: 15 minCooking Time: 25 minLevel of Difficulty: Easy
Whip up a batch of these mini frittatas on a Sunday night and you’ve got breakfast ready to go for the week. Pop them in the microwave for a few seconds and enjoy.
Ingredients
2 spray(s) cooking spray
1 pound(s) frozen hash brown potatoes, thawed
4 large egg(s), beaten
1 Tbsp fat-free skim milk
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 oz cooked lean ham, finely chopped
1/8 cup(s) sweet red pepper(s), finely chopped (2 Tbsp)
1/8 cup(s) green pepper(s), finely chopped (2 Tbsp)
2 Tbsp onion(s), finely chopped
1/2 cup(s) low-fat shredded cheddar cheese, Weight Watchers Reduced Fat Shredded Cheese
Instructions
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.
Is it wrong for me to want you to come over and cook for me? YUM! I'm trying this recipe.
ReplyDeleteoh my word I want to make that!!!
ReplyDelete