Autumn Vegetable Frittata Weight Watchers Recipes

AUTUMN VEGETABLE FRITTATA (WEIGHT WATCHERS)

Autumn Vegetable Frittata (Weight Watchers) image

This recipe is from the September/October 2009 Weight Watchers magazine. A light, delicious frittata made up of egg substitute, zucchini, onion, red bell pepper and carrots then topped with Parmesan cheese and torn fresh mint leaves. Points Value: 3

Provided by Crafty Lady 13

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) container fat free egg substitute
4 tablespoons grated parmesan cheese
1/4 teaspoon black pepper
1 tablespoon olive oil
1 large zucchini, quartered length-wise, then cut into 1/2-inch chunks
1 onion, thinly sliced
1 small red bell pepper, thinly sliced
1 cup shredded carrot
2 tablespoons torn fresh mint leaves

Steps:

Preheat the broiler. Whisk the egg substitute, 3 tablespoons of the Parmesan cheese, and the black pepper in a bowl.
Heat the oil in a 12-inch ovenproof nonstick skillet set over high heat. Add the zucchini, onion, bell pepper, and carrot; cook, stirring frequently, until evenly coated. Cover and cook until the vegetables are lightly browned and crisp-tender, about 5 minutes, stirring twice during the cooking time.
Pour in the egg mixture and cook, stirring with heatproof rubber spatula, until the eggs are almost set, about 3 minutes. Transfer the skillet to the to the broiler and broil 5 inches from the heat until the center of the frittata is set and the top is lightly browned, 1 - 2 minutes. Sprinkle the top with the remaining 1 tablespoon parmesan cheese and the mint. Cut into 4 wedges.

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