Share Button
Yum

Clickbank Products
Disclaimer: Weight Watchers is a registered trademark of Weight Watchers International, Inc. Points and PointsPlus are trademarks of Weight Watchers International, Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Roasted Vegetable Frittata
Main Page
Plus+ 6 Per Serving
Ingredients:

1 tablespoon plus 1-1/2 teaspoons olive oil, divided
2 red sweet peppers, cut into quarters
2 yellow sweet peppers, cut into quarters
4 garlic cloves, unpeeled
2 zucchini (1 lb.), cut into 3x1/2-inch-thick slices
1 onion, cut into 1/2-inch-thick slices
1 teaspoon salt, divided
1/4 cup chopped fresh flat-leaf parsley
8 large eggs
1/4 teaspoon ground red pepper
1/3 cup freshly grated Parmesan cheese
WW Recipes
Breakfast Recipes
Casserole Recipes
Chicken Recipes
Crock Pot Recipes
Appetizer Recipes
Dessert Recipes
Fish/Seafood
Pasta Recipes
Pork Recipes
Salad Recipes
Side Dish Recipes
Soup Recipes
Beef Recipes
Directions:

1. Arrange oven racks on lower and center third position of oven. Heat oven to 425
degrees F. Line the bottoms of a broiler pan and a jelly-roll pan with foil. Brush pans with 1 teaspoon oil.

2. Arrange sweet peppers and garlic on one pan and zucchini and onion on the other. Brush vegetables with 1 tablespoon oil. Roast zucchini and onion on lower rack and sweet peppers and garlic on center rack 15 minutes. Remove zucchini and onion from oven. Transfer bell peppers to lower rack; roast 10 minutes more, until charred. Remove vegetables from oven and let stand 5 minutes. Remove garlic from skins. Coarsely chop garlic and vegetables. Transfer to a bowl. Stir in 1/2 teaspoon of the salt and the parsley. Reduce oven temperature to 350 degrees F.

3. Brush a 9-inch nonstick round cake pan with remaining 1/2 teaspoon oil. Whisk eggs, remaining 1/2 teaspoon salt and the ground red pepper in a bowl. Stir in vegetables and Parmesan. Pour mixture into cake pan.

4. Bake 50 minutes, until center is set. Remove from oven and let stand in pan 5 minutes. Invert frittata onto a large plate, then invert again right side up onto a large serving plate.

Makes 6 Servings

Nutritional Info Per Serving: Calories 230, Carbs 10 g, Fat 16 g, Fiber 2 g, Protein 12 g
Applesauce French Toast
DASH Diet Recipes
DASH Tuna Melts
DASH Shepherds Pie
DASH Potato Wedges