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Sunday, May 13, 2007

Zuchini, Corn and Bacon Frittatas

Total points 14.5 CORE

3 green shallot
2x 125 cans corn kernels drained
1 small zucchini grated and excess water squeezed out
3 slices ww bacon (1/2 point per 3 slices)
4 eggs lightly whisked
100g low fat ricotta
½ cup skim milk
4 egg whites whisked to soft peaks

Preheat oven to 180c. Spray 12 1/3 cup (80ml) capacity muffin pans with oil. (when I did it I cooked the shallots and bacon first. Combine the shallot, corn, zucchini, bacon, ricotta and milk and eggs. Whisk the egg whites in a clean, dry bowl until soft peaks form. Fold through the egg mixture. Spoon into prepared muffin pans and bake for 15-20 minutes or until golden. Transfer to a wire rack to cool.

Serve with a point free green salad. Enjoy!

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