Filed in Gather Food Essential by on January 13, 2009 0 Comments

I randomly decided last night to attempt a new frittata recipe. I had all the ingredients at home and was not going to be doing anything, so I figured I'd give it a shot.

I went with WW's Goat Cheese and Herb Frittata but made some fairly big changes to it.

POINTS® Value: 4
Servings: 4
Preparation Time: 15 min
Cooking Time: 7 min
Level of Difficulty: Moderate

WW Note: For a winning breakfast or brunch, try our cheesy herb frittata. It's packed with the freshest flavors of summer.


12 large egg white(s), or 16 oz refrigerated egg whites
1/4 cup(s) fat-free sour cream
2 tsp Dijon mustard
1/2 tsp table salt
1/4 tsp black pepper
1/2 cup(s) parsley, fresh, chopped
2 tbsp dill, fresh, chopped
4 oz semisoft goat cheese, crumbled


  • Preheat broiler. Coat a large ovenproof skillet with cooking spray and warm over medium heat.
  • In a large bowl, whisk together egg whites, sour cream, mustard, salt and pepper; stir in parsley, dill and goat cheese.
  • Pour into skillet and cook until almost cooked through to the surface, about 5 to 6 minutes. Note: Frequently smooth the surface of the frittata with a spatula, and lift the mixture from the sides of the pan to allow any uncooked eggs to run to the bottom.
  • When approximately 1/2 inch of the surface is still uncooked, place frittata under broiler and broil until cooked through and golden on top, about 1 to 2 minutes. Cut into 4 slices and serve.

First off, I halved the entire recipe. But I still got 4 servings, which makes it 2 points per serving.

Since I didn't have any goat cheese, I substituted the feta I had (which was 2.7 ounces – the main reason I halved the recipe). I was a bit hesitant about how this would taste, but it was great!

I didn't feel like buying anything, let alone fresh parsley (whenever I buy it, it goes to waste – although I am making something tonight that calls for parsley. Oh well). So I used tried. I did the conversion and the recipe called for a hella lot of parsley! I did just 2 tablespoons. I think that was a fine amount. Especially considering the dill flavor (see below).

I had a piece for breakfast this morning and it was pretty filling (I have a fairly small breakfast before going to the gym). It was a bit strong in the dill, which makes me realize I may not really like dill. I would make this again though and just use less, if any.

All-in-all a successful breakfast experiment! This was so easy to make – just a few minutes chopping and cooking and voila! An easy brunch or breakfast meal!

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