I got this recipe from my friend Barbara years ago, and I've learned since that it is pretty indestructible. I've done so many different combinations over the years, and they all work. This isn't a true quiche recipe as it doesn't have any heavy cream, but frittatas don't have crusts. So it's kind of a hybrid of the two, and truthfully, it doesn't even really need the crust. I just like that it does.
Frittata Basics
INGREDIENTS:
-6 Eggs
-Vegetables (1-2 cups)
-Onions (a small one is fine)
-Cheese (anywhere from 4-8 ounces is good)
-Meat (optional)
-Seasonings
-pie shells (optional)
I could get more specific, but why bother? You can use Eggbeaters or real eggs, select as many veggies as you want, use fat-free or low-fat or full-fat cheese, include a bit of meat or not...whatever suits your fancy!
INSTRUCTIONS:
1. Preheat oven to 350.
2. If you are using a pie shell, you can pre-bake it in the oven if desired. If you want to save on the points, omit the shell and just spray a ceramic quiche/pie pan and pour the mixture directly in.
3. Prep the ingredients as needed. I often cook the onions and veggies in a skillet first, or the bacon if I am including some, etc. It depends on what you are using and the best way to get the natural flavor out of it. (If you are using frozen spinach, squeeze the liquid out!)
4. Beat the eggs and season as needed. (If using ham or salty cheeses like feta, you often don't need extra salt. Meatless usually needs salt and other seasonings; I swear by Penzeys.)
5. Combine everything and pour it into the pie shell or quiche pan. Sometimes you can place the veggies and meats in the pan and pour the eggs over it; other times it works better mixing it all up in the bowl first. Either way doesn't change the delicious end result.
6. Bake for 40 minutes.
7. It puffs up a lot when it comes out but usually settles as it cools.
8. Cut into 8 pieces; you can leave in the pan and eat through the week, or wrap individual pieces for grab-and-go.
THE POINTS/CALORIES:
-Use the WW Recipe Builder to figure it out, as it will change depending on your choices. For example, I made deviled ham (ham in the food processor and mixed with mustard), gouda, asparagus and scallions in a pie shell this week, and each slice is 6 points. Omitting the pie shell would have taken me to 4 points, and using fat-free cheese instead of the fancy gouda I found would have lowered it more.
-Ham, mozzarella and broccoli
-kale, onions, tomatoes, and pepper jack
-heirloom cherry tomatoes, peppered turkey bacon and blue cheese crumbles
-kale, bacon and cheddar
-kale, bacon and swiss
-roasted cauliflower, sauteed onions, mustard and parmesan
-light Italian chicken sausage, broccoli rabe, sun-dried tomatoes, feta
-crabmeat and swiss
-broccolini and mushroom
Really, the only limit is on your imagination and your food preferences. I've tried combos I never thought I would like, but they came out great. I don't even like tomatoes, and that one with the heirlooms and blue cheese is one of my all-time favorites.
Happy eating!
