On Sunday, I “borrowed” (see also: appropriate for an undisclosed length) a Weight Watchers cookbook from my mother. I love that it has tons of pictures and the recipes are very easy to follow. As I’ve mentioned before, diet food isn’t necessarily bland or tasteless.
I give today’s lunch of Green Chile and Corn Fritatta a score of 9 out of 10. It loses one point because after eating my single portion, I wanted another serving. It was so delicious and full of flavour but I guess my stomach isn’t quite ready to eat “healthy” portions. It will have to suffer though, because last night I ate about three strawberry muffins. Terrible. Jay said he also ate three muffins last night, “I couldn’t help myself. They were so chewy and moist and…Mmm.”
Frittata recipe, serves 4
6 large eggs
1/2 cup frozen corn, thawed
1 (4.5 oz) can chopped green chiles (I used about 6 pickled jalapeño peppers)
1/4 cup fat-free milk
1 tbsp chopped fresh parsley
2 tsp chopped fresh thyme
1/4 tsp freshly ground pepper
3 dashes hot pepper sauce, or to taste (I did not do this, I figured the peppers were spicy enough and I was right, they were enough.)
8 cherry tomatoes, halved
1 scallion, cut into 1-inch pieces
Whisk together the eggs, corn, chiles, milk, parsley, thyme, ground pepper, and pepper sauce (if using) in a large bowl. Spray a skillet with nonstick spray and set over medium heat. Pour in the egg mixture and top with the tomatoes, cut-side up, and the scallion. Cook, covered, until the eggs are set, about 15 minutes. Cut into 4 wedges.
Per serving (1 wedge): 145 Cal, Weight Watchers points: 3
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