AUTUMN VEGETABLE FRITTATA (WEIGHT WATCHERS)
This recipe is from the September/October 2009 Weight Watchers magazine. A light, delicious frittata made up of egg substitute, zucchini, onion, red bell pepper and carrots then topped with Parmesan cheese and torn fresh mint leaves. Points Value: 3
Provided by Crafty Lady 13
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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Lennox Bowlby
[email protected]This frittata was a great way to use up leftover vegetables. It was also very filling and satisfying.
Mobile Technology
[email protected]Yum!
Muhammad jankhan81
[email protected]This frittata was easy to make and very tasty. I used a variety of vegetables that I had on hand and it turned out great. I will definitely be making this again.
Rachel Mworiah
[email protected]I made this frittata for brunch and it was delicious! The vegetables were roasted to perfection and the eggs were fluffy. I will definitely be making this again.
MUCHO WAY
[email protected]This frittata was a hit with my family! The vegetables were colorful and flavorful, and the eggs were cooked perfectly. I will definitely be making this again.