| |  | | | | | This Saturday's new episode of Hungry Girl (airing on Cooking Channel at 4pm ET/1pm PT!) is all about... BREAKFAST! Here are a couple of recipes to hold you over until then. (P.S. We would DEFINITELY eat these frittatas for lunch or dinner too.) | | | | |  | | | Butternut Blitz Frittata PER SERVING (1/4th of frittata): 174 calories, 2g fat, 620mg sodium, 20g carbs, 2.5g fiber, 6.5g sugars, 17.5g protein -- PointsPlus™ value 4*
Possibly the best frittata we've ever made. Yeah, grating butternut squash is kind of a pain, but we PROMISE it's worth it!
Ingredients:
1 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup fat-free sour cream
1/4 cup chopped scallions
4 wedges The Laughing Cow Light Creamy Swiss cheese
3 cups shredded butternut squash (about half a large squash; a box grater works well)
1 cup chopped onion
1/2 tsp. chopped garlic
1/8 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
1/2 cup shredded fat-free cheddar cheese
Directions:
Preheat broiler.
In a medium bowl, whisk together egg substitute and sour cream. Add scallions and cheese wedges, breaking cheese wedges into pieces as you add them. Stir well and set aside.
Spread out shredded squash between 2 layers of paper towels. Press down to absorb as much moisture as possible. Repeat, as needed.
Bring a large oven-safe skillet sprayed with nonstick spray to medium-high heat on the stove. (If you're not sure if the handle is oven-safe, wrap it in aluminum foil first.)
Add shredded squash, onion, and garlic to the skillet. Season with salt and pepper. Stirring frequently, cook until veggies are soft, about 8 minutes.
Reduce heat to medium. Give egg mixture a stir and add it to the skillet, tilting skillet back and forth to ensure mixture is evenly distributed. If needed, run a spatula along the sides of the skillet to help the egg to flow underneath the veggies. Without stirring, cook for 3 - 4 minutes, until somewhat firm, and then remove skillet from heat.
Sprinkle cheddar cheese over the contents of the skillet. Broil for about 5 minutes, until egg has puffed up and is cooked through.
Allow to slightly cool. Cut into quarters and, if you like, season to taste with additional salt and pepper. EAT!
MAKES 4 SERVINGS | | | | | | |  | | | Eggplant Parm Frittata PER SERVING (1/4th of frittata with 1/4 cup sauce): 167 calories, 4g fat, 545mg sodium, 19.5g carbs, 6g fiber, 6g sugars, 15g protein -- PointsPlus™ value 4*
The cheesy, sauce-smothered goodness you love about eggplant parm, without all the pesky oil and fat!
Ingredients:
1/4 cup Fiber One Original bran cereal (or alternative)
2 tbsp. reduced-fat Parmesan-style grated topping
3/4 tsp. Italian seasoning, divided
1 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
1/2 cup shredded part-skim mozzarella cheese
1 medium-small eggplant (about 12 oz.)
1 cup finely chopped onion
2 tsp. chopped garlic
1/8 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
1 cup canned crushed tomatoes
Directions:
Preheat broiler.
Place cereal in a sealable plastic bag and, removing as much air as possible, seal. Using a meat mallet (or other heavy utensil), carefully crush cereal to a breadcrumb-like consistency through the bag. Add Parm-style topping and 1/2 tsp. Italian seasoning to the bag, seal and shake to mix, and then set aside.
In a medium bowl, combine egg substitute with mozzarella cheese. Set aside. Thinly slice eggplant widthwise. If slices are large, half or quarter them. Set aside.
Bring a large oven-safe skillet sprayed with nonstick spray to medium-high heat on the stove. (If you're not sure if the handle is oven-safe, wrap it in aluminum foil first.)
Add eggplant, onion, and garlic to the skillet and season with salt and pepper. Stirring occasionally, cook until eggplant is soft, about 6 minutes.
Reduce heat to medium. Give egg-cheese mixture a stir and add it to the skillet, tilting skillet back and forth to ensure mixture is evenly distributed. If needed, run a spatula along the sides of the skillet to help the egg to flow underneath the veggies. Without stirring, cook for 3 - 4 minutes, until somewhat firm, and then remove skillet from heat.
Sprinkle seasoned cereal crumbs evenly over the contents of the skillet. Broil for about 5 minutes, until egg has puffed up and is cooked through. Set aside to slightly cool.
To make the sauce, combine crushed tomatoes with remaining 1/4 tsp. Italian seasoning in a microwave-safe bowl. Microwave for 1 minute, or until heated to your preference, and stir.
Cut frittata into quarters, serve with sauce and, if you like, season to taste with additional salt and pepper. Yum!
MAKES 4 SERVINGS
HG Alternative! If you prefer to use breadcrumbs in place of crushed high-fiber cereal, go for it. Use 2 tbsp. crumbs total, and each serving of the frittata will have about 174 calories and a PointsPlus™ value of 4*. | | | | | | | | | | |  | | | | | | | | | | Frittatas are MADE for sharing, people! So click "Send to a Friend" ASAP! | | | | | | Having mail issues? Click here for a printable, text-only version of this email. And click here for an HTML version. We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.
*The PointsPlus™ values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.
Hungry Girl Inc., 18034 Ventura Blvd. #503, Encino, CA 91316 | | | | |  | | | | Copyright © 2011 Hungry Girl. All Rights Reserved. | |
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