Savory little omelettes, perfect for an on-the go breakfast or Sunday brunch!
Prep Time 14minutes
Cook Time 20minutes
Total Time 35minutes
6slicesuncooked turkey baconsliced into small pieces
2cupschopped broccolifrozen (bagged)
1small red onionchopped
3large egg whites
4TbspParmesan cheesefreshly grated
1/2tspblack pepperfreshly ground
Place the oven rack in the center of the oven; preheat the oven to 350.
Heavily spray 12 cup muffin pan with cooking spray.
Spray a nonstick skillet with cooking spray and place over medium heat. Add the bacon and saute until crispy, approximately 6-7 minutes. Transfer to plate.
Return the skillet to the heat. Add the broccoli, onion, and Italian seasoning. Cook until the vegetables are tender, about 7 minutes. Remove from the heat; stir in the flour and the cooked bacon. Set aside and allow to cool.
Whisk together the buttermilk, eggs, egg whites, cheese, salt and pepper in a large bowl until blended. Stir in the cooled vegetable mixture, then spoon evenly into the muffin cups.
Bake until set in the center, about 20 minutes.
Use spatula or knife to remove from muffin cup.
Weight Watchers Points+ value: 5 points per serving
Find it online: https://livelaughrowe.com/skinny-broccoli-and-bacon-mini-frittatas/