Best 2 Autumn Vegetable Frittata Weight Watchers Recipes
In the heart of autumn, as the leaves transform into a vibrant tapestry of colors, a culinary delight emerges from the season's bounty: the Autumn Vegetable Frittata. This delectable dish, a symphony of flavors and textures, is a Weight Watchers' dream, offering a guilt-free indulgence. With its vibrant mix of roasted vegetables, nestled in a fluffy egg custard, the Autumn Vegetable Frittata promises a wholesome and satisfying meal. Whether you're a brunch enthusiast, a lunch lover, or a dinner devotee, this versatile dish will tantalize your taste buds at any time of day.
The Autumn Vegetable Frittata is a culinary canvas, inviting you to paint with an array of seasonal vegetables. From earthy mushrooms to sweet bell peppers, crisp zucchini to hearty kale, each ingredient brings its unique charm to the dish. Roasted to perfection, these vegetables retain their vibrant colors and flavors, creating a medley of textures that dance on your palate.
Harmonizing the flavors is a velvety egg custard, enriched with herbs and spices. The eggs, gently whisked until light and airy, envelop the roasted vegetables, creating a tender and flavorful embrace. As the frittata bakes, it rises like a golden sun, its surface dotted with colorful vegetable jewels.
The Autumn Vegetable Frittata is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Serve it warm, straight from the oven, for a hearty and satisfying meal. Or, let it cool and slice it into portable wedges for a grab-and-go snack or a light lunch. Its versatility extends to its dietary appeal, as it is a gluten-free and low-carb option, making it a favorite among those following the Weight Watchers program.
So, as the autumn breeze whispers through the trees and the leaves rustle underfoot, gather your ingredients and embark on a culinary journey with the Autumn Vegetable Frittata. Let the vibrant colors and flavors of the season fill your kitchen and nourish your soul.
AUTUMN VEGETABLE FRITTATA (WEIGHT WATCHERS)
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
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.
FETA AND VEGETABLE FRITTATAS
An incredibly easy brunch entrée, these mini frittatas are pretty on the plate and ready in minutes. Serve alongside a spinach salad or atop a quick blender puree of jarred, roasted red peppers processed with about a tablespoon of their liquid until smooth. We almost always make a double batch to freeze for quick, healthy breakfasts on-the-go. Or, pop a couple frittata into a school or work lunchbox. Chopped chives or dill make great garnishes, or add a tablespoon of the herbs to the egg and cheese mixture before baking, if desired.
Categories Brunch,Breakfast
Time 37m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Coat two 8-hole muffin pans with cooking spray (or use one 12-hole pan and four holes from another muffin pan).
- In a medium bowl, beat eggs, egg whites, water, salt and pepper until blended. Stir in spinach, artichoke hearts, feta, roasted peppers, scallions and cream cheese; mix well.
- Spoon about 1/4-cup egg mixture into each prepared muffin hole. Bake until just set, about 18 to 22 minutes. Cool in pans on a wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula, sliding spatula underneath frittatas to loosen bottoms and lift frittatas out of pans; serve. Yields 1 frittata per serving.
Nutrition Facts : Calories 63 kcal
Tips:
- Choose fresh, seasonal vegetables: The best frittatas are made with fresh, flavorful vegetables. When you're shopping for vegetables, look for ones that are brightly colored and free of blemishes.
- Don't overcrowd the pan: When you're cooking the frittata, don't overcrowd the pan. This will prevent the vegetables from cooking evenly and the frittata from setting properly.
- Cook the frittata over medium heat: Cooking the frittata over medium heat will help it to cook evenly without burning.
- Don't overcook the frittata: The frittata is done when the eggs are set and the vegetables are tender. Overcooking the frittata will make it tough and dry.
- Serve the frittata warm or at room temperature: The frittata can be served warm or at room temperature. It's a great dish for breakfast, lunch, or dinner.
Conclusion:
The autumn vegetable frittata is a delicious and nutritious dish that's perfect for any meal. It's easy to make and can be customized to your liking. So next time you're looking for a healthy and flavorful meal, give this frittata a try. You won't be disappointed!
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