Recipe, makes about 6 or 7 pancakes
1 cup all-purpose flour
2 egg whites
1 teaspoon vanilla extract
1 cup milk
1/4 cup white sugar
a pinch of salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil

Beat all ingredients together and make sure there are no lumps. Heat pan or griddle and pour about less than a quarter cup of batter per pancake (or more if you like bigger pancakes). I hate burning pancakes so I tend to watch over each one and once I see tiny holes poking through the surface I know I have to flip the pancake. I really suck at flipping pancakes and I make a mess too but the end result is delicious!

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