Spinach and Cheese Frittata is one of those dishes you can enjoy at any meal of the day. I had this for dinner with a side of Turkey Bacon and fresh fruit and it was delicious. This dish makes 4 servings and one serving is 3 weight watcher points.
Hint:The Turkey Bacon is Low fat and two pieces is worth 1 weight watcher point. You can purchase this at superstore; it’s one of their blue menu items.
4 Large Eggs
2 Large Egg Whites
1 cup chopped Green Spinach
1/4 cup of Mushrooms
2 tbls chopped Green Onions
1/4 tsp salt
1/4 tsp pepper
1/2 cup Low Fat Mozzarella Cheese
Small amount of Cooking Spray for pan
Preheat oven to 400 degrees
In a large bowl beat together all 6 eggs and add all ingredients except for the Mozzarella.
Coat a large non stick skillet or pan with cooking spray or oil and heat over medium heat.
Pour Egg mixture into the heated pan.
Cook uncovered for about 5 mins.
Cover with a lid and cook for another 5-10 mins until the top of the egg mixture is cooked.
Once the Egg mixture is cooked sprinkle cheese over top and cover for another 3-5 mins until the Mozzarella is just melted.
Why is it I always find myself buying a ton of vegetables and then not eating them. If your like me and happen to have a head of Cauliflower in your fridge may I suggest this recipe to spice them up. This is a great side dish with your main meal or can be made for an afternoon snack. One fritter is 1 weight watcher point.
2 cups steamed cauliflower mashed
2 cloves garlic, crushed
1/2 cup whole wheat flour
2 egg whites
1/4 cup low fat Mozzarella
1 tsp parsley
3 Green Onions chopped
2-3 tbls cup hot water
salt and pepper (or any other seasoning/herbs you wish)
A spray or two of oil to cook the fitters.
In a large bowl, combine cauliflower, flour, garlic, egg whites, grated cheese, parsley, salt and pepper.
Add water so that batter becomes slightly more dense than pancake batter.
On medium-low heat, add 1 tsp of oil in a 10 inch skillet coating bottom of the pan. Use a cooking brush to spread out the oil if needed.
Use a 1/4 cup measuring cup to form fritters. You can fit 4 fritters at a time.
Cook until golden brown, turn and cook another few minutes. Add a bit more oil to the pan if needed.
Serve with your favorite sauce and enjoy. I dipped mine in a sweet chili sauce from the asian asile in most super markets.
If you love cheese and fish here’s a dish that combines the two in a yummy way. The stuffed sole is 5 Weight Watcher’s points. I know the recipe looks complex but it’s really easy to make. When the fish is cooking in the oven you can make the sauce to top the fish. All in all this dish took about 40 mins to make from start to finish. This recipe serves two people. If your cooking for more please feel free to double the recipe.
Ingredients for stuffing:
2 tbls finely diced celery
2 tbls finely diced onion
.5 tsp of olive oil
1/2 cup of chopped fresh spinach
2 tbls of light cream cheese
1/4 cup of fine bread crumbs
1 tbls of low fat grated cheese (I used low fat tex-mex cheese)
A dash of Miss Dash Lemon Pepper seasoning
.5 a tbls of white wine
2 sole fillets 4 oz each
Directions for stuffing:
Pre heat over to 350 degrees fahrenheit.
Heat olive oil in a pan and add the celery and onion until the onion is soft and clear.
Add the spinach and cook for 2 minutes.
Remove pan from the heat and add the cream cheese and let is melt down.
Once melted add the bread crumbs, low fat cheese, and lemon pepper seasoning.
Stir in wine. Stuffing should stick together when pressed in hands.
Spread stuffing on the sole filets and wrap them up. Hold together with 2 toothpicks.
Place in a lightly greased casserole dish toothpick side down.
Cook for 20 – 25 mins covered with foil.
Take out, place on a plate and top with 4 tsp of the sauce (directions below) and green onions.
Ingredients for the sauce:
2 tbls Light cream cheese
2 tbls skim evaporated milk
.5 tbls of white wine
1/4 cup of non-fat sour cream
2 tbls of chopped green onion to garnish
Directions for Sauce:
Combine cream cheese, wine and skim evaporated milk in a pan and melt down.
Once melted down remove from heat and add the sour cream.
Pour 4 tsp of sauce on top of the sole and add the green onions and ENJOY.
Thank you Hungry Girl for making this amazingly filling and delicious dish. The recipe is a single serving so of course we doubled it as my hubby and I would be eating this for dinner. To be honest we were so full we could have easily just shared the recipe instead of doubling it. The recipe uses soy crumbles so to make it easier for my foodie followers I added a picture below of the the ones you can find in Canada. They are Yves Original Veggie Ground Round and I use them for everything. The recipe can be found in the Hungry Girl 200 under 200 cookbook. Fortunately I was able to find this recipe online so I inserted the link here: Super Veggie Stuffed Pepper recipe. As always I will not post recipes for copyright reasons, however, if I am able to find it online I will include it as a link as I did for this one. If I can’t find it, your next best option is to buy the book. I hope you enjoy this recipe as much as we did.