Sheet-Pan Veggie Frittata
1 Point, Weight Watchers
Ingredients
4 sprays cooking spray
2 medium zucchini, thinly sliced
2 medium yellow summer squash, thinly sliced
1 cup grape tomatoes halved
Sun dried tomatoes
1/2 cup 2% reduced fat milk
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp dried thyme
12 large eggs
3/4 cups shredded reduced fat sharp cheddar cheese
1/4 cup chopped chives
Directions
Preheat the oven to 400°F. Coat a large (18-by-13-inch) sheet pan with cooking spray.
Combine the zucchini, squash, tomatoes, and bell pepper on the prepared pan and spread into an even layer, avoiding overlap as much as possible. Bake at 400°F until the vegetables are crisp-tender, about 15 minutes.
Reduce the oven temperature to 350°F. In a large bowl, whisk the milk, salt, black pepper, thyme, and eggs. Fold in the cheese and chives. Pour the eggs over the vegetables on the pan, stirring to redistribute the cheese and chives if necessary.
Bake at 350°F until the eggs are set, 15 to 17 minutes. Run a thin knife or offset spatula around the edges of the frittata to loosen it from the pan. Store the frittata in the refrigerator for up to 5 days or freeze for up to 1 month.
Nutrition
1 smart points