Ww Southwestern Frittata
Wake up your taste buds with this vibrant and nutritious WW Southwestern Frittata, a perfect blend of fresh vegetables, bold spices, and fluffy eggs. Bursting with the flavors of sautéed bell peppers, onions, black beans, and sweet corn, this protein-packed dish is elevated by the warmth of cumin and chili powder, then topped with a light sprinkle of reduced-fat cheddar cheese. Ideal for breakfast, brunch, or even a quick dinner, this oven-baked frittata comes together in under 35 minutes and serves four. Garnished with chopped cilantro for a refreshing finish, it’s a healthy, flavorful dish that’s Weight Watchers-friendly and brimming with Southwest-inspired goodness.
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Recipe Information
Ingredients
- 8 large eggs
- 4 large egg whites
- 0.25 cup nonfat milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 0.5 cup canned black beans, rinsed and drained
- 0.5 cup frozen corn, thawed
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 cup reduced-fat shredded cheddar cheese
- 2 tablespoons chopped cilantro for garnish
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, whisk together the eggs, egg whites, nonfat milk, salt, and black pepper until fully combined. Set aside.
Heat the olive oil in an oven-safe, nonstick skillet over medium heat.
Add the diced red bell pepper, green bell pepper, and onion to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic to the skillet and cook for another 1 minute, stirring frequently.
Stir in the black beans, thawed corn, ground cumin, and chili powder. Cook for 2-3 minutes, ensuring the spices are evenly distributed.
Pour the egg mixture over the vegetable mixture in the skillet, spreading it evenly. Let it cook on the stovetop over medium heat for about 3-4 minutes, or until the edges begin to set.
Sprinkle the shredded cheddar cheese over the top of the frittata.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully set and the top is lightly golden.
Remove the skillet from the oven and let the frittata cool for a few minutes.
Garnish with chopped cilantro before slicing into wedges and serving.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1530 mg | 510% | |
| Sodium | 2645 mg | 115% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 24.4 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 837 mg | 64% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2168 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
