If you are new to my blog, you might not know that I’ve challenged myself to use up everything in my over-flowing pantry, refrigerator and freezer. No going to the store except to get cat food, wine, coffee and milk.
Gotta have those things to survive!
Anyway, today is day two of my challenge and keeping in the spirit of frugality, I’ve made a turkey bacon and vegetable frittata for breakfast.
Using leftover onion, tomatoes and zucchini from a party the day before, I added turkey bacon and low fat cheese to make this healthy frittata.
What a great start to the day!
- 2 medium egg
- 2 medium egg whites
- ½ small zucchini, diced
- ¼ small onion, diced
- 1 small plum tomato, seeded and diced
- ½ cup mexican light cheese, shredded
- 2 tablespoons turkey bacon, cooked and cooled
- 1 tablespoon parsley, chopped
- Preheat broiler.
- Spray small non-stick skillet with cooking spray and heat over medium heat. Add onion and zucchini and cook 5 minutes until just tender. Add chopped tomato and cook another 5 minutes until vegetables are tender.
- Whip eggs and add to skillet. Stir eggs around a bit to combine with vegetables. Add turkey bacon. Cook until egg is almost set, but a still bit runny. Lifting edges and letting egg run under cooked egg as needed to help eggs cook evenly.
- Add cheese parsley. Put eggs under broiler and cook until eggs are set and cheese has melted.
Amount Per Serving Calories: 355 Total Fat: 27.94g Cholesterol: 251mg Sodium: 567mg Total Carbs: 6.80g Dietary Fiber: 1.29g Sugars: 4.39g Protein: 16.01g
Old Weight Watchers Points 9
If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.
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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.