WEIGHT WATCHERS VERY VEGETABLE FRITTATA

INGREDIENTS:

  • arugula, for serving (completely optional)
  • 1 cup chopped zucchini
  • 4 large Eggland's Best Eggs
  • 1 cup chopped mushrooms
  • 3 large Eggland's Best Egg Whites
  • 1 cup nonfat milk
  • 1 tablespoon chopped chives
  • 1 teaspoon Dijon mustard
  • 1/3 cup finely chopped onion
  • 1 cup chopped broccoli
  • 1 cup chopped cauliflower 
  • 1 cup halved cherry or pear tomatoes
  • 1/3 cup crumbled feta cheese
  • salt and pepper, to taste
    WEIGHT WATCHERS VERY VEGETABLE FRITTATA

DIRECTIONS:

  1. In a medium bowl, whisk together the eggs, egg whites, milk and Dijon mustard; set aside.
  2. In a 10 to 12-inch ovenproof nonstick skillet, spray with cooking spray and heat to medium-high.  Saute onion until softened- about 2 minutes.  Add the mushroom, broccoli, cauliflower and zucchini to the skillet.  Saute until slightly softened- another 3 to 4 minutes.  Whisk the egg mixture again, then pour over the vegetables.  Sprinkle tomatoes and feta cheese on top.  Place a lid on the skillet, reduce heat to medium and cook until the bottom and sides of the frittata are firm- 8 to 10 minutes.  Preheat the oven broiler.
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  5. Get full recipe >> CLICK HERE

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