Name: Weight Watchers Frittata Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 large potato, about 8 ounces before peeling; 1/2 tbsp olive oil; 1 small yellow onion; 1 small sprig of fresh rosemary (or 1/4 tsp dried rosemary); 1-1/4 oz parmesan cheese, finely shredded or grated; 3 eggs; 1 tbsp whole milk; 1/2 tsp kosher salt, plus more for salting the water; 1/4 tsp ground pepper

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Looking for a breakfast that tastes indulgent, but is actually low in points? This Weight Watchers frittata is so good, you could serve it to anybody!

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Saving a few points

Yesterday I posted a recipe for a potato frittata that is incredibly tasty, but also not all that high in Weight Watchers points, considering how big it is. In fact, you could eat half of yesterday’s giant frittata and still be in pretty good shape with your points.

However, this frittata is a better deal if you’re on Weight Watchers. And since I’m on the purple plan, I save even more points with this one. Why is that? Well, I reduced the amounts of the ingredients that I have to count on my plan, and increased the ratio of ingredients that are zero points!

Now, we’re not exactly comparing apples to apples here. My original frittata is made in a 10-inch pan, while this Weight Watchers version is made in an 8-inch pan. So the original one is definitely bigger (about one-and-a-half times bigger than the smaller one).

But, for the same number of points, you can have a bigger piece of the Weight Watchers version!

Update: I got a question about why I made this frittata a different size than the original recipe, which makes it difficult to compare points and ingredients. The answer is, if I’m making it for more people, chances are that none of them are on Weight Watchers, and they’d rather have the slightly creamier and cheesier version. But if I’m making it for myself, I don’t want to make a huge one because I’ll be stuck eating it for days!

Why is this one fewer points?

I made a few small changes in order to nudge the points a little lower. Even though this frittata is almost 2/3 the size of the big one, I cut ingredients like oil and milk in half, and the cheese almost in half. But there’s still plenty!

Where are the recipe tips?

Since the cooking methods are the same for both recipes, I’m not going to repeat everything here. If you want some tips about what to do if you don’t have a lid for your pan, the best cheese grater that you can keep in your fridge, if you can use canned potatoes, and more, go read the original post!

Weight Watchers Frittata Recipe

Yield: 2 servings

Weight Watchers Frittata Recipe

An indulgent breakfast or brunch that's low in Weight Watchers points!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

1 large potato, about 8 ounces before peeling
1/2 tbsp olive oil
1 small yellow onion
1 small sprig of fresh rosemary (or 1/4 tsp dried rosemary)
1-1/4 oz parmesan cheese, finely shredded or grated
3 eggs
1 tbsp whole milk
1/2 tsp kosher salt, plus more for salting the water
1/4 tsp ground pepper

Instructions

Cook the potatoes

If you're using canned potatoes, you can skip this section, as canned potatoes are pre-cooked. Just drain them well, and if they're whole, cut them into 1/4-inch slices.

If you use the whole can you will have a bit more potato than the recipe calls for, but that's fine! If you'd rather not have more potatoes, just remove about 1/5 of the canned potato and use it for something else.

Fill a small saucepan 1/2 full with water, add a large pinch of kosher salt, and bring to a boil over high heat
Meanwhile, peel the potato and slice into 1/4-inch rounds
When the water is boiling, add the potatoes and cook for 5 minutes, until the tip of a knife can go through easily, but the slices are still solid and not falling apart
Drain the potatoes and set aside to cool

Cook the onion

While the potato cooks, peel and halve the onion and cut into 1/4-inch slices
Heat an 8-inch nonstick pan over low heat, and add the olive oil
Add the onion (and the dried rosemary, if using instead of fresh), cover, and cook for about 10 minutes, stirring occasionally to break the onions up, until soft but not browned
Remove from the heat, uncover, and set aside to cool a bit

Prep the rest and cook!

Meanwhile, mince the rosemary leaves and shred or grate the parmesan
In a medium bowl, lightly beat the eggs with the milk, parmesan cheese, rosemary, kosher salt, and pepper
Add the egg mixture and the cooked potatoes to the pan with the onions, gently stirring to coat the potatoes
Return the pan to extra-low heat (probably on your stove's smallest burner), cover with a tight-fitting lid, and cook for about 20 minutes without stirring, until the top of the frittata is solid but not dry
Remove the pan from the heat and, using a rubber spatula, gently loosen the edges from the pan and slide the frittata out onto a plate
Cut into wedges and serve hot or room temperature

Notes

Weight Watchers Points

1 serving (1/2 of the frittata) is:

3 points on the Purple Plan
6 points on the Blue Plan
9 points on the Green Plan

A Weight Watchers Frittata recipe that’s not a sacrifice

Saving a few points

Why is this one fewer points?

Where are the recipe tips?

Weight Watchers Frittata Recipe