101 Weight Watchers Recipes Vegetable Frittata
Grill each side for about 3 minutes.
Weight watchers recipes vegetable frittata - However you can also eat it cold for a satisfying low point breakfast or with roasted veg and new potatoes for a filling low point dinner. We almost always make a double batch to freeze for quick healthy breakfasts on the go. It sounds like such a simple easy task but the truth is between my kids various after school activities we have a hard time making time for a family dinner during the week.
Leave the frittata to rest for 5 minutes this makes it easier to slice then slide it onto a board and cut into 4 wedges. Add red pepper zucchini and tomato and cook until tender. Cook for 5 minutes or until set.
Cook for 5 7 minutes or until egg has almost set. One of the biggest challenges for our family is sitting down at the table to eat together. Transfer to a preheated grill.
Combine eggs milk herbs and parsley in a small bowl. Pour mixture into prepared tin and smooth surface. 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.
Add leftover roasted vegetables. This weight watchers breakfast crustless frittata recipe is a perfect recipe for easy breakfasts. Coat lightly with low fat cooking spray.
This light and delicious frittata makes a lovely breakfast lunch or dinner and is an ideal recipe for weight watchers. This is a great weight watchers easter brunch recipe idea. This recipe is from the september october 2009 weight watchers magazine.
Cook for 5 minutes or until the vegetables are heated through. Cheese onion and vegetable egg white frittata. Fresh vegetables onions and sharp cheddar cheese enhance the mild protein packed egg whites for a wonderful dish.
Or pop a couple frittata into a school or work lunchbox. Top the frittata with the halved cherry tomatoes and grill for 4 5 minutes until the egg is set and golden. Meanwhile heat the grill to high.
Add parsley shallots vegetables and half the harissa and season with salt and pepper. Whisk eggs and cottage cheese in a large bowl until well combined. Bake for 25 minutes or until golden and set.
Add egg mixture then sprinkle with cheese and top with tomato. Coat a small ovenproof skillet with cooking spray and heat. Sprinkle with remaining parsley.
Arrange the slices of aubergine and courgette on the grill rack.
