This frittata is tasty, healthy, easy and inexpensive to make. It’s 4 WW points per serving and makes a beautiful breakfast, brunch or light dinner.
Makes 4 servings
Ingredients
4 large eggs
4 egg whites
1 lb asparagus
1 large baking potato, peeled and thinly sliced
1 onion, chopped
1/2 cup nonfat milk
1/4 cup grated Parmesan cheese, divided
1/4 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
4 egg whites
1 lb asparagus
1 large baking potato, peeled and thinly sliced
1 onion, chopped
1/2 cup nonfat milk
1/4 cup grated Parmesan cheese, divided
1/4 teaspoon baking powder
1/2 teaspoon salt
Preparation
1. Preheat the oven to 350 degrees F.
2. Place the potato in saucepan and cover with water by 3 inches.Cover the pan and bring to boil over high heat; boil for about 5 minutes.
3. Add the asparagus and boil for 2 more minutes.
4. Drain and set aside to cool.
5. In a bowl, combine the whole eggs and egg whites, three tablespoons of the Parmesan cheese, milk, baking powder and salt. Mix in the potato and asparagus.
6. Heat an oven-proof nonstick pan, spray with nonstick spray and add the chopped onion.
7. Cook for about 2 minutes, stirring occasionally.
8. Add the egg mixture and reduce the heat to medium.
9. Cover and cook for about 10 minutes (until almost set).
10. Uncover the skillet and sprinkle the remaining Parmesan cheese.
11. Transfer to the oven to cook for about 5 minutes (until browned).
12. Invert onto a plate and cut into wedges prior to serving.
1. Preheat the oven to 350 degrees F.
2. Place the potato in saucepan and cover with water by 3 inches.Cover the pan and bring to boil over high heat; boil for about 5 minutes.
3. Add the asparagus and boil for 2 more minutes.
4. Drain and set aside to cool.
5. In a bowl, combine the whole eggs and egg whites, three tablespoons of the Parmesan cheese, milk, baking powder and salt. Mix in the potato and asparagus.
6. Heat an oven-proof nonstick pan, spray with nonstick spray and add the chopped onion.
7. Cook for about 2 minutes, stirring occasionally.
8. Add the egg mixture and reduce the heat to medium.
9. Cover and cook for about 10 minutes (until almost set).
10. Uncover the skillet and sprinkle the remaining Parmesan cheese.
11. Transfer to the oven to cook for about 5 minutes (until browned).
12. Invert onto a plate and cut into wedges prior to serving.
WW POINTS per serving: 4
Nutritional information per serving: 197 calories, 7.2g fat, 3.3g fiber
Nutritional information per serving: 197 calories, 7.2g fat, 3.3g fiber
It’s very fast and easy, and has a nice, subtle flavor (you can add more garlic and pepper if you want a stronger flavor).
Weight Watchers Grilled Shrimp Scampi recipe
Makes 4 servings
Makes 4 servings
Ingredients
1 1/2 lbs medium shrimp, peeled and deveined
1 tablespoon minced garlic
3 tablespoons chopped fresh parsley
1/4 cup olive oil
1/4 cup lemon juice
1 dash crushed red pepper flakes
1 dash ground black pepper, to taste
1 1/2 lbs medium shrimp, peeled and deveined
1 tablespoon minced garlic
3 tablespoons chopped fresh parsley
1/4 cup olive oil
1/4 cup lemon juice
1 dash crushed red pepper flakes
1 dash ground black pepper, to taste
Preparation
1. In a large, non-reactive bowl, stir together the garlic, parsley, olive oil, lemon juice, and black pepper. Season with crushed red pepper, if desired.
2. Add the shrimp; toss well to coat.
3. Marinate in the refrigerator for about 30 minutes.
4. Preheat the grill to high heat. Thread the shrimp onto skewers,piercing once near the tail and once near the head.
5. Discard any of the remaining marinade.
6. Lightly oil the grill grate. Grill for about 2-3 minutes on each side (or until the shrimp turns opaque).
1. In a large, non-reactive bowl, stir together the garlic, parsley, olive oil, lemon juice, and black pepper. Season with crushed red pepper, if desired.
2. Add the shrimp; toss well to coat.
3. Marinate in the refrigerator for about 30 minutes.
4. Preheat the grill to high heat. Thread the shrimp onto skewers,piercing once near the tail and once near the head.
5. Discard any of the remaining marinade.
6. Lightly oil the grill grate. Grill for about 2-3 minutes on each side (or until the shrimp turns opaque).
WW POINTS per serving: 5
Nutritional information per serving: 205 calories, 11g fat, 0.1g fiber
Nutritional information per serving: 205 calories, 11g fat, 0.1g fiber
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