This Tomato and Ricotta Frittata is delicious, filling, and low in points!
It’s also great for meal prep. Simply cut it into 6 servings and put each serving in an airtight container. You’ll have breakfast for the week!
How I kept this frittata light:
Instead of using oil or butter to sauté the shallots and tomatoes I used olive oil spray, which is 0 points.
Using skim milk instead of whole milk also helped to save points.
I love the creaminess the ricotta cheese adds to this frittata. I used part-skim ricotta cheese instead of whole milk ricotta cheese.
It only saved one point. If you have whole milk ricotta cheese on hand I would just use that.
Click here to track the points on your WW app.
WW Friendly Instant Pot and Slow Cooker Recipes
How to make this Tomato and Ricotta Frittata:
I used a shallot instead of a regular onion for this recipe. Shallots are sweeter and milder than onions, but if you don’t have one you can use a regular onion.
You can use grape or cherry tomatoes for this recipe. I used grape tomatoes since that’s what I had on hand.
Chop the shallots and cut the tomatoes in half.
I used a cast iron skillet so it could go right from the stovetop to the oven.
Spray the skillet with olive oil spray. Add the shallots and tomatoes and cook over medium-low heat for 5 minutes.
While that’s cooking get the egg mixture ready.
Add six eggs and the skim milk to a medium mixing bowl. Also add the salt, pepper, and garlic powder. Whisk until it’s blended.
Pour the eggs into the pan with the tomatoes and shallot, then remove from heat.
Add small dollops of the ricotta cheese, then top with the shredded Parmesan cheese.
Bake for 35 minutes or until the center is set and not runny.
Let it cool for 5 minutes before serving. I topped my frittata with fresh basil.
Yield: 6 servings
Click here to track the points on your WW app.
- 6 eggs
- 3/4 cup skim milk
- 1 cup grape or cherry tomatoes, cut in half
- 2 tablespoons shallots, chopped
- 1/4 cup Parmesan cheese, shredded
- 1/3 cup part-skim ricotta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Olive oil spray
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Preheat oven to 350 degrees.
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Spray an 8-inch cast iron skillet with olive oil spray. Add the shallots and tomatoes. Cook over medium-low heat for 5 minutes.
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Add the eggs, skim milk, salt, pepper, and garlic powder to a medium bowl. Whisk together until blended.
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Pour the egg mixture over the tomatoes and shallots. Remove from heat.
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Add small dollops of ricotta cheese and sprinkle with Parmesan cheese.
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Bake for 35 minutes, or until the eggs are set in the center.
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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