Roman Rice Frittata

Serves: 4
WW Points: 3

2 teaspoons olive oil
1 onion -- finely chopped
1 clove garlic -- minced
1 cup egg substitute, liquid
1/2 cup cooked white rice
2 large dried figs -- finely chopped
2 tablespoons grated parmesan cheese
1/4 teaspoon dried thyme -- crumbled

Place the broiler rack 5" from the heat; preheat the broiler.

In a medium nonstick skillet with a heatproof handle, heat the oil. Saute the onion and garlic until softened, about 2 minutes.

In a large bowl, beat the egg substitute until frothy, stir in the sauteed onion, rice, figs, cheese, and thyme.

Wipe out the skillet with a paper towel. Spray the sides as well as the bottom of the skillet with nonstick cooking spray, heat. Pour in the egg substitute mixture, tilting to cover the bottom of the pan. Reduce the heat and cook until the underside is set, 10-12 minutes. Run the frittata under the broiler until the top is set and a light crust forms, 1-1.5 minutes. Slide the frittata onto a large plate. Cut into 4 wedges.

Nutritional Analysis:
Per Serving: 150 Calories; 5g Fat (31.7% calories from fat); 10g Protein; 16g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 160mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.

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