Weight Watchers Single-Serving Frittata
This is a recipe that my momma saw in the WW mini-magazine thingy (very technical term) she receives at her weekly Weight Watchers meeting and wanted to try. Oddly enough, she hates cooking, so I took it upon myself to make them for her. Y'all know how I love getting dirty in the kitchen.
The first time I made the recipe was this past weekend, and I pretty much executed it as written. They didn’t come out very nicely. At all. In my opinion, they were too small (barely whet my appetite), and the ratio of potatoes:eggs was too great. In short, the flavors were off, they were too small, and they just didn’t look pretty.
The second time I made them (being this time), I used jumbo muffin tins, the same amount of potatoes, and more egg mixture (but: Egg Beaters! probably 3/8 cup [or ¼ cup + 2 tbsp, for you baking buffoons] per serving instead of ¼ cup per serving [as per the recipe], which is fine, because: Egg Beaters!). The jumbo muffin tins are so key for correct flavor ratios, size, and aesthetic pleasure. Seriously.
If you’ve only got normal sized muffin tins (WOE IS YOU), I’d suggest putting in less potato (maybe 1-1.5 oz per serving instead of the 2 oz the recipe calls for?), because if you don’t, your end-result is going to be too potato-y and the egg mixture won’t fit adequately in each muffin cup and it’ll overflow and there will be a mess and it’ll just be a DISTASTER, okay? Okay. /cautionarytale
Next time I make these for my momma, I’ll probably season the potatoes, too. I realize that I’m sort of freakish in that I’m generally not a potato fan, but plain old frozen hash browns are way boring, even for potato enthusiasts. I think. Whatever. To me, they’re not really worth having unless they pack some flavor. BUT: that’s just me, and I’m not the one eating them. I don’t think momma had any complaints taste-wise (though she did agree that the potato:egg ratio in the original recipe was off, and momma knows best, y'all).
Regardless of the size of the muffin tin you use, they’ll take ~20 minutes as opposed to the prescribed 15. I’d start checking on them after 15 just to be safe, though.
But overall: total winner!
- 1 lb frozen hash brown, thawed
- 4 large eggs, beaten (I used Egg Beaters the second time, because my momma is cholesterol conscious; direct substitution = 1 cup EB. For jumbo muffin tins, use 1.5-2 cups EB)
- 1 tbsp fat free milk (omitted when I used Egg Beaters)
- 1 pinch salt
- 1 pinch pepper
- 2 oz cooked lean ham, finely chopped (I omitted, because my momma didn’t want it)
- 2 tbsp finely chopped sweet red pepper
- 2 tbsp finely chopped green pepper
- 2 tbsp finely chopped uncooked onion
- ½ cup low-fat shredded cheese (doubled, because I omitted the ham. #YOLO.)
- Preheat the oven to 350°F.
- Coat 8 muffin cups with cooking spray. Spread potatoes around bottom of each cup and press up the sides. Place in oven and bake for 10 minutes. (They pretty much just warm up after 10 minutes; if you want the hash brown crust to be a bit crisper, leave them for a few more minutes. 10 minutes = mostly soft potatoes.)
- While the hash brown crusts are cooking, whisk together eggs, milk, spices, vegetables, ham (if you’re using it), and cheese.
- Remove potatoes from the oven and press potatoes down firmly with a spoon so they are spread out like mini pie crusts.
- Pour about ¼ cup egg mixture into the center of each muffin cup.
- Return pan to oven and bake until potatoes are crisp and golden, and the egg mixture is set, about 15 minutes.
- Remove from oven and let sit about 5 minutes before serving.
Nutritional Breakdown, per serving (one frittata)
- Original recipe = 3 WW points+ / 120 cal / 13g carbs / 4g fat / 8g protein
- Double cheese, no ham = 3 WW points+ / 130 cal / 13g carbs / 5g fat / 9g protein
- Egg Beaters (as I prepared above) = 2 WW points+ / 114 cal / 14g carbs / 2g fat / 10g protein