Tag Archives: frittata

Asparagus and Swiss Cheese Frittata

Spring is here and asparagus is at it’s best this time of the year. I buy lots of it and steam it to use for quick recipes throughout the week. Asparagus is high in fiber, vitamin A and C, and low in calories. This delicious frittata uses reduced fat Swiss cheese and egg whites to keep this low in points.

Asparagus and Swiss Cheese Frittata
Gina’s Weight Watcher Recipes
Servings: 4 servings • Time: 20-25 minutes • Old Points: 4 pts • Points+: 4 pts
Calories: 228.2 • Fat: 11.3 g • Carb: 12.6 g • Fiber: 3.6 g • Protein: 21.2 g

Ingredients:

1/2 lb asparagus, tough ends trimmed off
1/2 cup shallots, chopped
2 tsp butter
3 large eggs
5 large egg whites
1 tbsp 1% milk
2 tbsp fresh grated Pecorino Romano
3 oz reduced fat Swiss cheese (I used Sargento)
salt and fresh pepper to taste

Directions:

Steam asparagus crisp and tender, about 2-5 minutes. Thinly slice on the diagonal.

Preheat oven to 350°.

Heat butter in a large skillet over medium heat. Stir in shallots and saute until golden, about 4-5 minutes. Add steamed asparagus, salt and pepper.

In a medium bowl whisk eggs, egg whites, grated cheese, milk, salt, and pepper. Add half of the swiss and mix well.

Add eggs to the skillet making sure eggs cover the asparagus. Cook on medium for about 4 minutes, until the edges begin to set. Move the skillet to oven. Cook about 15 minutes, or until frittata is completely cooked. Serve warm, cut into 4 equal wedges.

Caramelized Onion, Red Pepper and Zucchini Frittata

Caramelized onions, sauteed bell peppers and zucchini combined create a winning egg dish.

Frittatas are very versatile, they can be eaten for breakfast, lunch or dinner if paired with a salad. Cut into small squares, they can be served as an appetizer as well.

This starts on the stove and finishes in the oven. I like to use half eggs, half egg whites to lighten my frittatas yet maintain the taste and texture I prefer and keep the vitamins, iron and nutrients, but if you wish to use all egg whites, that would certainly work.
Note: This has been updated from the archives and slightly modified it to make it even better!

Caramelized Onion, Red Pepper and Zucchini Frittata
Skinnytaste.com
Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 4 pts
Calories: 157.7 • Fat: 9.3 g • Protein: 14.6 g • Carb: 5.7 g • Fiber: 1.6 g • Sugar: 0.8 g
Sodium: 243 mg (without salt)

Ingredients:

1 white onion, thinly sliced rings
1 medium red pepper, diced
1 1/2 cups zucchini, diced into matchsticks
4 large eggs
4 large egg whites
1/4 cup parmesan cheese, grated
2 tsp olive oil
salt and fresh pepper

Directions:

Preheat oven to 400°.

Over medium-low heat, heat oil in a 10-inch skillet. Stir in onion and cook until slightly brown, about 10 minutes. Add peppers and cook 5 more minutes, then add zucchini. Season with salt and pepper and cook 3 more minutes stirring occasionally.

In a medium bowl whisk eggs, egg whites, parmesan, salt and pepper.
Add eggs to the skillet making sure eggs cover all the vegetables. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 10-15 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces