We've had a chance to settle in to the new house although we still can't believe we live here. We're doing some painting and working on getting the garden ready for planting. We have a laundry list of things to do but it is wonderful to be able to take our time with it. There is nothing that HAS to be done just stuff we want to do.
I am loving having our own chicken flock and we are up to our elbows in eggs. So I will most likely have a ton of egg recipes to share over the summer. I've been making frittatas every weekend. They are easy to whip up, healthy, and great to reheat for breakfast the following day. Since I am also trying to lose the baby weight I have been making a lot of weight watcher friendly eats.
This frittata is simple and delicious. It uses ingredients I typically always have on hand, too. Everybody wins.
2 egg whites
1 cup fresh spinach
2 tbsp fresh scallions, chopped
1/4 tsp salt
1/4 tsp pepper
1/2 cup shredded, low fat, cheddar cheese
Preheat oven to 400.
In a large bowl, beat together eggs, egg whites, salt and pepper. Stir in spinach and scallions.
Coat a 12-inch ovenproof skillet with cooking spray. Heat skillet over medium heat. Pour in egg mixture and cook about 5 minutes, until partially set.
Sprinkle cheese evenly over the eggs. Place the skillet in the oven and bake until eggs firm up, about 5 minutes. Remove from oven and let stand 1 minute. Cut into 4 sections.
ww points plus: 3