harmonysky
10-08-2006, 06:07 AM
Posted by KellyS
Veggie Breakfast Frittata - 3 Points
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* Exported from MasterCook *
Veggie Breakfast Frittata - 3 Points
Recipe By : WW's Magazine Sept/Oct '97
Serving Size : 8 Preparation Time :0:20
Categories : Breakfast Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cubed red potato
1/4 cup chopped fresh basil -- divided
1/2 teaspoon salt -- divided
2 large eggs
6 large egg whites
1/2 teaspoon hot sauce
Cooking spray
1 small yellow squash, halved lengthwise & sliced -- (about 1 cup)
1 cup onion -- coarsely chopped
1 cup green bell pepper -- coarsely chopped
1/4 teaspoon freshly ground black pepper
1 7 oz. bottle roasted red bell peppers, drained -- cut into strips
1 6 oz.pkg. light cream cheese with garlic & spices -- softened
1. Preheat oven to 350 degrees.
2. Place potato in a saucepan. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain; set aside. Combine 3 tablespoons basil, 1/4 teaspoon salt, and next 3 ingredients; stir well with a whisk. Set aside.
3. Coat a 10-inch nonstick skillet with cooking spray; place over medium-high heat until hot. Add remaining 1 tablespoon basil, remaining 1/4 teaspoon salt, squash, and next 3 ingredients; saute 3 minutes. Reserve 10 roasted pepper strips; set aside. Add remaining roasted pepper strips and potato to skillet; saute over medium heat 1 minute. Add cream cheese, stirring until cheese melts.
4. Pour egg mixture into skillet; cook 1 minute, stirring constantly. Remove from heat; arrange reserved roasted pepper strips over top of frittata.
5. Wrap handle of skillet with foil, and bake at 350 degrees for 20 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Yield: 8 servings.
Selections: 1 FR/V, 1B, 80C; Points: 3
Per serving: Cal 126(32% from fat); Pro 7.9g; Fat 4.5g(sat 2.7g); Carb 12.7g; Fib 1.7g; Chol 68mg; Iron 1.2mg; Sod 352mg; Calc 48 mg.
MC Formatted 10/97 by Sue B and submitted to the WW forum. Submitted to Kelly's website 8-10-00.
Veggie Breakfast Frittata - 3 Points
--------------------------------------------------------------------------------
* Exported from MasterCook *
Veggie Breakfast Frittata - 3 Points
Recipe By : WW's Magazine Sept/Oct '97
Serving Size : 8 Preparation Time :0:20
Categories : Breakfast Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cubed red potato
1/4 cup chopped fresh basil -- divided
1/2 teaspoon salt -- divided
2 large eggs
6 large egg whites
1/2 teaspoon hot sauce
Cooking spray
1 small yellow squash, halved lengthwise & sliced -- (about 1 cup)
1 cup onion -- coarsely chopped
1 cup green bell pepper -- coarsely chopped
1/4 teaspoon freshly ground black pepper
1 7 oz. bottle roasted red bell peppers, drained -- cut into strips
1 6 oz.pkg. light cream cheese with garlic & spices -- softened
1. Preheat oven to 350 degrees.
2. Place potato in a saucepan. Cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain; set aside. Combine 3 tablespoons basil, 1/4 teaspoon salt, and next 3 ingredients; stir well with a whisk. Set aside.
3. Coat a 10-inch nonstick skillet with cooking spray; place over medium-high heat until hot. Add remaining 1 tablespoon basil, remaining 1/4 teaspoon salt, squash, and next 3 ingredients; saute 3 minutes. Reserve 10 roasted pepper strips; set aside. Add remaining roasted pepper strips and potato to skillet; saute over medium heat 1 minute. Add cream cheese, stirring until cheese melts.
4. Pour egg mixture into skillet; cook 1 minute, stirring constantly. Remove from heat; arrange reserved roasted pepper strips over top of frittata.
5. Wrap handle of skillet with foil, and bake at 350 degrees for 20 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Yield: 8 servings.
Selections: 1 FR/V, 1B, 80C; Points: 3
Per serving: Cal 126(32% from fat); Pro 7.9g; Fat 4.5g(sat 2.7g); Carb 12.7g; Fib 1.7g; Chol 68mg; Iron 1.2mg; Sod 352mg; Calc 48 mg.
MC Formatted 10/97 by Sue B and submitted to the WW forum. Submitted to Kelly's website 8-10-00.