Mini Mexican Frittatas Weight Watchers Recipes

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MINI MEXICAN FRITTATAS WEIGHT WATCHERS



Mini Mexican Frittatas Weight Watchers image

Make and share this Mini Mexican Frittatas Weight Watchers recipe from Food.com.

Provided by chris_tam

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

4 large eggs
1/4 cup low fat milk
1/4 cup mild salsa
1/4 cup shredded reduced fat cheddar cheese
1/4 teaspoon ground cumin
1/4 teaspoon salt

Steps:

  • Preheat the oven to 350°F Spray the cups of a 6 cup muffin pan lightly with nonstick spray.
  • Whisk the eggs, milk, salsa, cheese, cumin, and salt together in a mudium bowl. Ladle the mixture evenly into the muffin cups.
  • Bake until the egg mixture puffs up and the edges are golden brown, about 20 minutes. Remove the pan from the oven, run a butter knife around the edge of each cup, and lift the frittatas out.

WEIGHT WATCHERS TOMATO AND FETA FRITTATA



Weight Watchers Tomato and Feta Frittata image

Make and share this Weight Watchers Tomato and Feta Frittata recipe from Food.com.

Provided by GingerlyJ

Categories     Breakfast

Time 20m

Yield 1 frittata, 4 serving(s)

Number Of Ingredients 8

1 small shallot, chopped
2 large eggs
4 large egg whites
1/4 teaspoon table salt
1/4 teaspoon black pepper
1 1/2 cups grape tomatoes, cut in half if large
1/2 cup crumbled feta cheese
2 tablespoons dried panko breadcrumbs

Steps:

  • Preheat broiler.
  • Coat a large heavy-bottomed ovenproof skillet with cooking spray; set over medium heat. Add shallot to skillet; cook until tender, stirring occasionally, about 5 minutes.
  • In a medium bowl, beat together eggs, egg whites, salt and pepper; stir in tomatoes and shallot.
  • Coat bottom and sides of same skillet with cooking spray; set over medium heat. Pour egg mixture into skillet; cook until almost set, loosening edges of frittata occasionally, about 5 minutes. Sprinkle cheese over eggs; top with panko.
  • Place skillet under broiler, 4 inches from heat; broil until cooked through and panko browns, about 30 seconds to 1 minute (watch carefully to avoid burning). Remove from broiler immediately and let sit for 1 minute; cut into 4 wedges. Yields 1 wedge per serving.
  • Notes.

Nutrition Facts : Calories 131.5, Fat 6.9, SaturatedFat 3.6, Cholesterol 122.4, Sodium 474.6, Carbohydrate 6.9, Fiber 0.8, Sugar 1.4, Protein 10.4

MINI FRITTATAS



Mini Frittatas image

Muffin-sized perky spinach frittatas. They are fun to make and even the kids love them! Accompany this dish with tortilla chips and salsa - makes for a great treat! Use egg substitute in place of the eggs to make this an even healthier treat.

Provided by Sparkles

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Yield 4

Number Of Ingredients 13

6 ounces frozen chopped spinach, thawed and drained
1 cup ricotta cheese
2 tablespoons sour cream
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
4 eggs
¼ cup milk
¼ teaspoon hot pepper sauce
1 teaspoon ground cumin
¼ teaspoon ground black pepper
½ teaspoon lemon pepper
2 tablespoons dried parsley
3 tablespoons salsa

Steps:

  • Preheat oven to oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
  • In a medium bowl, combine spinach, ricotta cheese, sour cream, Parmesan cheese, and Cheddar cheese.
  • In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, parsley, and lemon pepper. Stir egg mixture into spinach mixture.
  • Spoon mixture into the prepared muffin tin. Bake in preheated oven for 20 to 25 minutes. Let stand for 5 minutes. Remove from muffin cups. Serve warm.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 8.2 g, Cholesterol 231.7 mg, Fat 19.2 g, Fiber 1.7 g, Protein 22.9 g, SaturatedFat 10.2 g, Sodium 565.3 mg, Sugar 2.2 g

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