By Ginna Parsons/NEMS Daily Journal
I have a couple of friends here at the Daily Journal who are active members of Weight Watchers and I’ve been amazed to see a difference in their eating habits and their attitudes. They’re no longer using food as a crutch or to self-medicate or relieve stress.
They’re simply eating good food to fuel their bodies and work toward a more healthful lifestyle.
Gone are the super-sized portions of burgers and fries and foods dripping in grease and cartons of soft drinks. Now, they fill their plates with fresh fruits and vegetables, lean meats, whole grains, a precious few processed foods and yes, absolutely, a weekly treat or two.
After all, they’re trying to make changes that will last a lifetime, not just for a class reunion or a family wedding or swimsuit season. Exercise is certainly a component of their plan, but the biggest change I’ve seen is in their thinking: They have the power. They control the food – the food doesn’t control them.
Naturally, we’ve been swapping and sharing recipes along the way. One in particular caught my attention Monday. Not only does it sound wonderful for breakfast, served with a side of fresh fruit and a piece of whole wheat toast, but I think it also would be a perfect idea for a fun Mother’s Day brunch.
Feta and Vegetable Frittatas
4 sprays cooking spray
6 large eggs
4 large egg whites
1⁄2 cup water
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 cups fresh spinach, baby leaves, coarsely chopped
1 cups canned artichoke hearts, without oil, cut in chunks
1 cup crumbled feta cheese
1⁄2 cup( roasted red peppers (packed in water), chopped
1⁄2 cup uncooked scallions, sliced
1⁄4 cup low fat cream cheese, at room temperature
Preheat oven to 350 degrees. Coat two 8-hole muffin pans with cooking spray (or use one 12-hole pan and four holes from another muffin pan).
In a medium bowl, beat eggs, egg whites, water, salt and pepper until blended. Stir in spinach, artichoke hearts, feta, roasted peppers, scallions and cream cheese; mix well.
Spoon about 1⁄4-cup egg mixture into each prepared muffin hole. Bake until just set, about 18 to 22 minutes. Cool in pans on a wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula, sliding spatula underneath frittatas to loosen bottoms and lift frittatas out of pans.
Makes 16 servings.
Note: These freeze for last-minute breakfasts on the go. Each frittata is worth 2 PointsPlus on the Weight Watchers plan.
Ginna Parsons is the Daily Journal’s food/home/garden editor.