Southwestern Fritatta

Ingredients:

• nonstick olive oil spray
• 8 eggs
• 2 tbsp. canned diced green chili peppers or jalapeno peppers
• 1/8 tsp. freshly ground black pepper
• 2 slices Canadian bacon, cut into thin strips, or 1/2 cup chopped cooked ham
• 2 Roma tomatoes, thinly sliced
• 2 oz. reduced-fat shredded Monterey Jack cheese (1/2 cup)
• 1 tbsp. chopped fresh cilantro

Makes 6 Servings

1. In a large bowl, whisk together eggs, jalapenos, pepper, and bacon. Set aside.
2. Lightly coat a large skillet with olive oil cooking spray. Preheat over medium heat.
3. Pour egg mixture into the skillet; do not stir. Add the tomatoes and cheese on top. As eggs set, run a spatula around the edge of a skillet, lifting eggs so uncooked portions flows underneath. Continue cooking and lifting edges until eggs are almost set (surface will be moist).
4. Place the skillet under a heated broiler 6-7 inches from the heat and cook for 2 minutes, or until the eggs are just set. Slide the frittata onto a large serving plate and serve. Garnish with cilantro.

 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The original recipe was a Southwestern Breakfast Strata but you can make it into a frittata with some minor changes. Fritattas are a great way to kick-start your healthy lifestyle or if you fell off the bandwagon and you want to lose those pesky pounds. This frittata contains two kinds of vegetables, two kind of protein and cheese so these ingredients will fill you up and not leave you hungry. Friattas are just as healthy as stratas and you can enjoy them anytime of the day and at any stage of your diet/lifestyle. If you make these on the weekend or for a weeknight dinner, you can enjoy them throughout the week or for breakfast the next day.