Breakfast Sandwich Frittata

A frittata is basically like a huge omelet. You can throw whatever you want in there. A quiche is almost like a frittata but it has a pie crust. I wonder if this frittata would almost be considered a quiche since there was pitas in it? That almost acts like a pie crust.

I was trying to picture a sandwich when I was making this.  The pita left almost an inch of space for the egg mixture. This is what it looked like before I flipped it over. See what I mean?

And this is what it looked like when it was done cooking. More like a frittata.

Please use fresh herbs when making this recipe. If you think they’re too expensive then grow some in pots. Much cheaper. I think that fresh herbs make all the difference.  Enjoy. :)

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Calories 189 | Total Fat 7.82g | Total Carbs 9.7g | Fiber 0.3g |  Protein 19.72g
Points Plus: 5

Ingredients adapted from Every Day Food

3 large eggs
2 egg whites
1/2 cup of 2% milk
1/2 teaspoon crushed red pepper
3 tablespoons of mixed herbs (I used chives, dill, and parsley)
2/3 cup of low fat cheddar
2 slices of bacon cut into 1/4 in pieces
1 pita, split horitzontally into 2 rounds

1. preheat oven to 425. In a medium bowl whisk together eggs, milk, crushed red
pepper, herbs, and cheese. Season with salt and pepper if you desire

2. In a small bowl oenproof nonstick or cast inro skillet, cook bacon over medium, stirring occasionall until crisp. 7 minutes. Transfer bacon to egg mixture and pour all but 1 teaspoon of fat into a small bowl.  Add 1 pit round to skillet and cookuntil toasted and golden. 3 minutes, flipping half-way through; transfer to a plate. Repeat with more reserved fat and remaining pita half. Leave pita in skillet, cut side up. mixture with other pita half. Cut side down. Leave in pan.

3. Add egg mixture and cook over medium, gently stirring. 30 seconds.Top egg
mixture with other pita half, cut side down;. Transfer to the oven and bake
for 8 minutes. Sprinkle evenly with remaining cheese, then bake until frittata is pulled puffled and golden. Let sit 3 minutes, then cut into wedges. Serves 4

Strawberry Pistachio Pops

I bought these lovely Tovolo groovy ice pop molds from amazon.com a long with a really nice camera bag for my Nikon D60 camera. I have 4 lenses now and the bag can hold up to about 10 different sized lenses. It even holds a 14 in notebook computer and tripod. It will be nice for going on trips. I don’t know what I like more, my camera bag or these popsicle molds. They’re a lot better than the previous popsicle molds that I had gotten. Those were too tiny and the caps didn’t fit well.

These popsicle molds just have 4 ingredients:  1 box of instant pisachio pudding mix, milk, pistachios, and strawberries. Another perfect flavor match. It’s almost like a 5 ingredient fix recipe, but only 4. You can experiment with so many different flavors when making your own ice pops. I can’t wait to try a coconut/pineapple pop later on or watermelon. As Claire always says on her show “BYOC.” Which means Be Your Own Chef.

Nutrition: Calories 128 | Total Fat 3.52g | Total Carbohydrate 21.8g | Dietary Fiber 1.3g | Protein 4.06g

Points Plus: 4

Ingredients

1 box of instant pistachio pudding

2 cups of milk

1/4 cup of chopped pistachios

1 cup of pureed strawberries.

Directions

1. Puree strawberries in food processor until smooth. Mix jello and milk together until thickened and add in chopped pistachios to the pudding mix. Layer the ice pops first with the pistachio pudding, then the strawberries, and the pistachio pudding again. Cool in freezer over night and they’re ready to serve the next day.

Pistachio-Chai Muffins

Here is something that you might find odd. I’ve never really been able to make tea before. It either comes out too strong or not right. I’ve never tried Chai before either. Chai is a very interesting combination of flavors. It’s a spice blend of Cardamom, cloves, and cinnamon. When these muffins were baking in the oven, I could definitely smell the cinnamon. The house smelled really good.

These muffins are only 5 points plus a piece and the best part about these muffins are, that they still have butter! There is also a recipe for Tuscan Lemon muffins, Bacon Cheddar Corn muffins, and Chocolate muffins that I want to try as well. I’ll be having a muffin party at our house. :) Can’t forget the the mimosas. :)

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Calories: 192 | Fat: 6.2g | Carbohydrate: 30.5g | Fiber: 0.9g | Protein: 3.9g
Points Plus: 5
Servings: 12

Ingredients from Cooking Light
|
7 9/10 ounces all-purpose flour (about 1 3/4 cups)
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 chai blend tea bags, opened
1 cup low-fat buttermilk
1/4 cup butter, melted
1 1/2 teaspoons vanilla extract, divided
1 large egg, lightly beaten
Cooking spray
1/3 cup shelled dry-roasted pistachios, chopped
1/2 cup powdered sugar
1 tablespoon water

Preparation

1. Preheat oven to 375°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Cut open tea bags; add tea to flour mixture, stirring well. Make a well in center of mixture. Combine buttermilk, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

3. Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

4. Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.

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Tie Dyed Easter Eggs

I found this website that teaches you how to make your own tie dyed eggs. We went shopping for silk ties at the thrift store and found some. They were cheap and under $4.00 a tie. It was kind of hard to tell if it was a silk tie cause some of those polyester ties can feel like silk sometimes. They will say if it’s silk or not, but most of the ties there didn’t.

How do you make these ty dyed eggs? You wrap the tie around the egg. Use some old cloth. I used left over bed sheets that we had used to paint with one time. Wrap the cloth around the tie really tight and use some twisty ties so the eggs and cloth stay secure. Bring some water to a boil. I didn’t use any vinegar when I made these, which was probably why my eggs didn’t turn out as bright as hers. Add in about 2 tablespoons of vinegar and let the eggs boil for 20 minutes. Unwrap the eggs to find some really cool tie dyed Easter eggs. My Grandpa and Grandma were really impressed with these and didn’t know that you could dye eggs like this. My grandpa called me clever and all I said was that I had found this method on the Internet. They don’t use computers at all.

I made egg salad with the eggs and it turned out pretty tasty. I wish my chives were in the garden right now, cause I would have thrown some in the egg salad.  Here is the recipe. Enjoy!

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Calories 131 | Total Fat 9.32g | Total Carbohydrate 2.36g | Dietary Fiber 0.1g | Protein 9.18g

Points Plus: 3

Eggy Salad

Ingredients

6 servings large eggs
2 tsps dijon mustard
2 tbsps light mayo
1 dash pepper
dash salt

Directions

1. 1. Cook eggs until hard boiled. Or you can use this method to boil eggs on this post.
Once eggs are cool enough remove shell and mash with a potato masher.

2. 2. Add in last 4 ingredients to taste.