Posted by Grandma Jeanne on May 2, 2008
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
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Posted by Grandma Jeanne on January 2, 2008
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
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Posted by Grandma Jeanne on January 1, 2008
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
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Posted by Grandma Jeanne on April 10, 2007
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1-1/2 teaspoons baking soda
1-3/4 cups buttermilk
2 eggs, separated
4 tablespoons (1/2 stick) butter, melted and cooled
1/2 teaspoon vanilla extract
Vegetable oil for brushing on waffle iron
Combine flour, salt, sugar, and baking soda.
Mix together the buttermilk and the egg yolks. Stir in butter and vanilla.
Brush the waffle iron lightly with oil and preheat it.
Stir the buttermilk mixture into the flour mixture.
Beat the egg whites with a wire whisk or electric mixer until they hold soft peaks. Stir them gently into the batter.
Spread a ladleful or so of batter onto the waffle iron. Bake until the waffle is golden brown, usually 3 to 5 minutes. Serve immediately or keep warm for a few minutes in a low oven.
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Posted by Grandma Jeanne on April 2, 2007
2 tablespoons vegetable oil
1 cup yogurt (plain or vanilla)
1 egg
1 cup flour
1-1/2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Small pinch of cinnamon
In the blender, combine the oil, yogurt, and egg. Put the top on the blender and whirl batter until it is smooth.
In a separate bowl, stir together all the remaining ingredients. Add to the blender. Put the top back on the blender and whirl again.
Heat the pancake griddle until it is very hot. If it does not have a non-stick surface, put a bit of oil on it to prevent pancakes from sticking.
Pour the batter directly onto the griddle to form large pancakes. Cook until the tiny bubbles that form on the surface have popped and the edges of the pancake look dry. Use a pancake spatula to flip them over, and cook for a minute on the other side. Both sides of the pancake should be golden brown.
Serve with butter and syrup or with yogurt and fresh fruit.
Makes 6 large pancakes.
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