Great for breakfast, lunch, or dinner. Pancakes may fall a little after baking. Tastes great with syrup.

1 stick butter
6 eggs
1 cup milk
1 cup flour
1/2 tsp. salt

Preheat oven to 400.

Melt butter in 9 X 13 pan.

Put all other ingredients into blender, blend thoroughly.

Pour over butter.

Bake 15-20 minutes until puffy and golden.

Servings: 12 | Prep Time: 10 minutes

2 tablespoons butter
1 cup chopped mushrooms
1/3 cup chopped onion
3 tablespoons chopped cooked ham
1/2 cup beef broth
1/8 teaspoon black pepper
4 eggs, room temperature
1/4 to 1/2 cup shredded cheddar or Swiss cheese

Preheat oven to 350 degrees.

Melt butter in a medium skillet over medium heat.

Add mushrooms and onions. Saute 2 minutes.

Add ham. Saute 2 minutes.

Add broth. Cook 3 minutes.

Add pepper.

Divide mixture among 4 well-buttered ramekins.

Break 1 egg into each and bake 15 minutes.

Sprinkle cheese on top.

Cook 5 minutes or until eggs are set.

Serves 4.

170 calories

12 ounce package breakfast sausage links
6 English muffins, cut into 1 inch cubes
1/4 cup butter, melted
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup chopped onions
12 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup bacon bits

Cook sausage according to package directions.

Cool slightly. Cut into 1/4 inch slices.

Place English muffin cubes in a greased 13″ x 9″ baking dish. Drizzle with butter.

Layer with sausage, cheese, and onion.

In a large bowl, combine the eggs, milk, salt, and pepper.

Pour over cheese.

Sprinkle with bacon bits.

Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.

Uncover and bake at 350 degrees for 45 to 50 minutes or until a knife inserted into the center comes out clean.

Let stand 5 minutes.

12 servings

2 Granny Smith apples, peeled, cored, and sliced
1 cup flour
1 cup milk
6 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoon butter

In mixer or blender, beat flour, milk, eggs, vanilla, salt, and nutmeg. Set aside.

Heat oven to 475 degrees.

In cast iron skillet, melt 2 tablespoons butter.

Add sliced apples and fry 2 to 3 minutes.

Pour mixture over apples.

Bake at 475 degrees for 15 minutes.

Reduce heat to 425 degrees for 8 to 10 minutes.

Sprinkle with powdered sugar.

Cut in wedges.

Serve with syrup or jam and bacon.

4 slices bacon
2 flour tortillas (7 inch)
2 tablespoons shredded Sharp Cheddar Cheese
1 large egg white
1 tablespoon chopped green chilies

Cook bacon in a nonstick skillet on medium heat 8 to 10 minutes or until lightly browned.

Place 2 bacon slices on each tortilla; sprinkle with cheese.

Beat egg and chilies; add to hot skillet.

Cook and stir 2 minutes or until set.

Divide egg mixture between tortillas; fold tortillas over filling.

Top with salsa, if desired.

3 cups (12 ounces) shredded cheddar cheese
3 cups (12 ounces) shredded part-skim mozzarella cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/3 cup sliced green onions
2 tablespoons butter
2 cups diced fully cooked ham
1/2 cup all-purpose flour
1-3/4 cups milk
8 eggs, beaten
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper

Combine the cheeses.

Place 3 cups in an ungreased 13 inch x 9 inch x 2 inch baking dish. Set aside.

In a large skillet, saute the mushrooms and onions in butter until tender. Drain. Spoon into the baking dish.

Sprinkle with ham and remaining cheeses.

In a large bowl, whisk flour and milk until smooth.

Stir in the eggs, parsley, salt, basil, and pepper until blended. Slowly pour over cheeses.

Bake uncovered at 350 degrees for 35 to 40 minutes or until a knife inserted near the center comes out clean.

Let stand for 10 minutes before cutting.

12 servings

You can find a wide variety of baking pans at Amazon.com. Here are just two of the possibilities:

Chop 1 to 1.5 cups zucchini, mushrooms, onions, and carrots into small pieces.

Saute in 1 teaspoon olive oil until almost done.

Make a small hole in the middle of the veggies in the pan and crack one egg into the hole. Cover and cook until the egg is almost done.

Add mozzarella cheese (28 grams = 1 serving) to top of egg and veggies and cook till melted.

Serve over half a toasted light English muffin.

6 Weight Watcher Points

You can find a wide variety of Weight Watcher cookbooks at Amazon.com. Here are just two of the possibilities:

I got this recipe from my daughter who says it is excellent!

Not only are frittatas an excellent way to enjoy breakfast or brunch, they give you the perfect opportunity to use up leftover vegetables, lean meats, and day-old bread.

2 teaspoons olive oil or vegetable oil
4 slices uncooked turkey bacon, diced
1/2 cup onion, diced
2 cups asparagus, fresh or frozen and thawed, cut into 1-inch pieces
8 slices light whole wheat bread, cubed
1 cup low-fat shredded cheddar cheese, about 4 ounces
4 large eggs
5 large egg whites
3/4 cup fat-free skim milk
2 teaspoon Dijon mustard
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
2 tablespoon grated Parmesan cheese

Heat oil in a large oven-proof skillet over medium heat.

Add bacon and cook until golden brown, about 4 minutes.

Add onion and asparagus. Sauté until vegetables are soft, about 3 to 5 minutes.

Remove from heat and stir in bread; sprinkle cheddar cheese over top.

Preheat broiler.

In a large bowl, whisk together eggs, egg whites, milk, mustard, salt, and pepper.

Pour egg mixture over bread mixture in skillet, and set pan over medium-high heat. Cook until almost cooked through to the top, shaking pan frequently to promote even cooking, about 5 to 7 minutes.

Sprinkle Parmesan cheese over top of frittata.

Place pan under broiler and broil until top is golden brown and frittata is cooked through, about 1 to 2 minutes.

Slice into 6 pieces and serve.

Yields 1 piece per serving.

POINTS Value: 5
Servings: 6
Preparation Time: 15 min
Cooking Time: 20 min
Level of Difficulty: Easy

You can find a wide variety of Weight Watcher cookbooks at Amazon.com. Here are just two of the possibilities: