Making a frittata is a great way to use up left overs. Ingredients Egg s 6 medium. Cherry tomatoes g , halved. Mixed salad leaves 80 g. Balsamic vinegar 2 tsp. Olive oil 2 tsp. Oil spray 1 x 3 second spray s. Lightly spray a 20cm-diameter non-stick ovenproof frying pan with oil and heat over medium-high heat. Add leftover roasted vegetables. Cook for 5 minutes or until the vegetables are heated through. Add egg mixture then sprinkle with cheese and top with tomato.
WW Reduced fat shredded Mexican style blend cheese. Uncooked onion s. Skip to main content Skip to footer. ZeroPoint Foods. Success Stories. Digital Unlimited Workshops. Stay Healthy. Unlimited Workshops Virtual or in-person Workshops. And some of my muffins stuck to the bottom of the tin a bit, so be sure to use non-stick muffin pan and spray in generously for best results.
Watch this short video to learn more:. If you've made this Mini Muffin Tin Frittatas , please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest , Facebook , Instagram and Twitter for the latest updates. All recipe ingredients except optional items included in determining nutritional estimates.
Martha is the founder and main content writer for Simple-Nourished-Living. A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same. A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
More about Martha McKinnon. This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other affiliate links , I receive a small commission that helps support this site. Thank you for your purchase! Be sure to add [email protected] as a safe sender in your email.. I put this into My Tracker in Weight Watchers and it tracks the recipe at 5 points.
Any suggestions to bring it back down? I was thinking about using Egg Whites, but not sure of the amount. This recipe is right from the Weight Watchers site where they show it as having a PointPlus Value of 3 so not sure why your recipe builder is giving you 5. When I make a recipe from the WW site I trust that the PointsPlus value is accurate and don't re-calculate it with nutrition software.
If you want to use egg whites, you would want to use 1 cup to equal the volume of 4 large eggs. First, I wanted it to be high in protein, colorful, and appropriate for the season. With this late summer heat on my mind, I knew that something corny and cheesy was probably a good foundation for success. I opted for a frittata because 1 they are so easy, 2 they sound fancy, and 3 you can basically make them with anything you have on hand.
Corn is just so perfect for this time of year. It would be a shame to not put it in basically everything. Especially since its ZERO points. I even make sure to freeze some so I can enjoy the taste of August in the winter.
I know. Genius, right? And what goes best with corn? Eggs are a sure bet.
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