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Frittata basics - Core




Source of Recipe


WW Community


Recipe Introduction


This is an extremely versatile recipe -- you can use whatever Core meats, cheeses and veggies you like!


List of Ingredients




6 eggs, beaten with salt, pepper and a couple tablespoons water (or Eggbeaters, if preferred)
6 oz. crab meat (or whatever meat you want – Canadian bacon, chopped chicken, etc)
2 large scallions, chopped (or onions, or leeks, or whatever)
2 roasted tomatoes (had frozen from this summer’s batch of farmer’s market tomatoes, but any kind will do)
1 bunch asparagus, roasted and cooled (or use whatever steamed and cooled veggies you want: spinach, mushrooms, zucchini, broccoli. The sky’s the limit!)
12 oz. fat-free swiss cheese, shredded (or your preferred fatfree or soy cheese)


Recipe



1. Cook up the meat (if needed) and the veggies (if needed). Preheat oven to 350.
2. Beat the eggs, and add in the meat, veggies and cheese to the bowl and mix together thoroughly. Season more as desired.
3. Pour into a well Pam-sprayed round glass baking dish (a square one works, but tends to make for drier, more well-done corners). I use a ceramic quiche dish and it works well. The frittata will puff quite a bit when cooking, then will settle as it cools.
4. Bake at 350 for 20 min, then add the grated cheese to the top (optional) and cook 20 min more. Let cool completely and cut into 6 wedges.
5. Wrap each individually in plastic wrap and yes! They will keep 6 days. I usually make this on Sunday and I have it for breakfast all the way to Saturday. Just heat it for a minute in the microwave before eating.