Broccoli and Cheddar Frittata
2 - 6
PersonalPoints™ per serving
Frittatas are easy to personalize. Add leftover chopped roasted vegetables, cooked grains or even shredded chicken to change up this meal.
1 small, thinly sliced (about 1 cup)
2 cup(s), chopped
1 pinch(es), (or to taste)
1 pinch, (or to taste)
Shredded reduced-fat Mexican-style cheese
- Preheat oven to 400°F; position rack in middle of oven.
- In a large bowl, whisk together eggs; set aside.
- In a 10-inch ovenproof nonstick skillet, heat oil over medium heat until shimmering. Add onion and cook, stirring, until it begins to soften, 4 minutes. Add broccoli and cook, stirring, until warmed through, 2 minutes more. Season to taste with salt and pepper.
- Pour eggs over vegetables, covering them evenly; cook, gently lifting and pushing cooked edges toward center, allowing liquid egg to fill space, about 4 minutes. Sprinkle with cheese and transfer pan to oven. Bake until frittata is golden brown and puffed up, 12-15 minutes (frittata should be just slightly soft in center). Transfer frittata to a cutting board, cut in 6 wedges and serve immediately.
- Serving size: 1 wedge
This recipe, originally by Marc Murphy, has been adapted with permission from SEASON WITH AUTHORITY for WeightWatchers Magazine. SERVING SIZE (1 wedge) 202 Cal, 13 g Total Fat, 4 g Sat Fat, 251 mg Sod, 6 g Total Carb, 2 g Sugar, 0 g Added Sugar, 2 g Fib, 15 g Prot.