Weight Watcher’s Recipe
Oh.em.gee! I wish I could put smells in this post! I decided to cook something yummy for lunch (as opposed to my usual sandwich routine). I was scouring my fridge and had a few veggies that were on the verge.
One of my favorite ways to use up left over vegetables is in a quiche or frittata! They make for excellent Weight Watcher’s recipes. And cooked eggs freeze great, so they are also great for freezer meals! The lower calorie option is the frittata which is essentially a quiche without the crust. These are a great way to use up the left over tomato or onion slices from burger night, that half an onion you didn’t need for last night’s salad or whatever other bits and pieces of produce you have laying around.
Weight Watcher’s Recipe
I started by chopping all of my veggies that I decided to use and putting them in a bowl. Let’s take a moment to ooh and ahh over this bowl of beautiful nutritious color.
Mother Nature knows her stuff, am I right?! Then I sauteed the vegetables, saving the kale until last to wilt right before I moved it to the pie dish to put in the oven. I topped the sauteed veggies with the egg and cheese mixture and baked it until the eggs were done.
Delicious does not even begin to describe this dish! And at less than 160 calories for a FOURTH of the pie dish…I think fritattas may become a lunch time regular around here.
As with all of my recipes, substitute substitute substitute! This isn’t an exact science. You could do spinach instead of kale, zucchini instead of potatoes, parsley in addition to thyme. Whatever floats your boat. I personally LOVE thyme with egg dishes, but my sister doesn’t care for thyme at all. So, change it to meet your personal tastes. And here’s a bit of nutritional info for you:
Calories = 158 ** Fat = 6.9 ** Sodium= 152.2 (not including any added salt) ** Carbs = 15.8 ** Fiber = 3.1 ** Protein = 11.3 ** Weight Watcher’s Points = 4.4 ** Weight Watcher’s Points Plus = 4.1
Like I said, what a great Weight Watcher’s recipe!
Freezer Meal Directions: Cover the pie dish with aluminum foil before adding the ingredients. Spray the foil with cooking spray. Prepare the frittata as directed – cooking and all. After it has cooled, take out using the aluminum foil and wrap in more foil. Place in a gallon freezer bag and freeze. When ready to use, thaw overnight and reheat in oven at 350 degrees for about 30 minutes.
Ingredients
- 1 red bell pepper, chopped
- 2 cups chopped potatoes
- 1/2 red onion, chopped
- 2 cups kale, stems removed and chopped
- 2 large eggs
- 4 large egg whites
- 1/2 T olive oil
- 2 t garlic powder
- 1 t dried thyme
- 1/2 t red pepper flakes
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. Heat olive oil in large skillet over medium high heat. Saute' chopped onions, potatoes and peppers and spices over medium high for 15-20 minutes or until onions are opaque and potatoes are fork tender. Add kale and saute' for 10-15 minutes or until kale begins to wilt.
- Transfer sauteed veggies into pie dish coated with cooking spray. Beat together eggs, egg whites and 1 tablespoon of water. Add shredded cheese and stir. Pour egg and cheese mixture over vegetables. Bake at 350 degrees for 25-35 minutes or until eggs are cooked.
