Tag Archives: meatless

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

Creamy Cauliflower Purée

A perfect low carb alternative to mashed potatoes with a creamy buttery taste and less than one point. If you don’t have buttermilk, low fat sour cream also works great.

Creamy Cauliflower Purée
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 3/4 cup • Old Points: 1 pt • Points+: 2 pt
Calories: 60.7 • Fat: 2.4 g • Protein: 3.7 g • Carb: 8.6 g • Fiber: 4.2 g

Ingredients:

1 medium head cauliflower, cut up into florets
4 cloves crushed garlic
1/3 cup 1% buttermilk
salt and pepper to taste
1 tbsp light butter

Directions:

Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender. If you don’t own a hand blender, you should consider getting one. It is one of my most used gadgets in my kitchen, you’ll wonder how you ever lived without it. A regular blender would work fine as well.