3 large eggs
1 tablespoon fat free half & half
salt & pepper to taste
1 teaspoon olive oil
1 cup chopped fresh broccoli florets
1/4 cup diced yellow pepper
1/4 cup chopped carrrots
1 clove garlic, minced
1 cup oven roasted grape tomatoes (* see note)
2 teaspoons grated parmesan cheese
Preheat oven to 350 degrees.
Whisk eggs, half-and-half, salt, and pepper in medium bowl until well combined. Set eggs aside.
Heat oil in 10-inch nonstick ovensafe skillet over medium heat; add garlic broccoli florets, carrots, bell peppers and salt and cook until beginning to soften, 6 to 8 minutes.
Stir in the roasted grape tomatoes into the egg mixture; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until it starts to set, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
Slide skillet in the preheated oven and bake until the top of the frittata is cooked and the eggs are no longer wet, about 5-7 minutes. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut in half and serve. (Each half is one serving.) Sprinkle a teaspoon of grated parmesan cheese over each serving before eating.
* The original Cook's Illustrated recipe called for sun dried tomatoes packed in oil. In an effort to cut out fat and calories where I can, I took some grape tomatoes, tossed with a light spritz of cooking spray, a sprinkle of truffle salt and roasted them on a baking sheet in a 450 degree oven for about 30 minutes.
Weight Watchers Point Value = 5 points per serving
I'm also submitting this recipe to The Heart of the Matter blogging event highlighting slimmer recipes! Check out the round up coming soon!
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