There’s nothing easier than this Skinny Mexican Skillet Frittata-made with just a few simple ingredients-perfect for breakfast, brunch, or even dinner- this will bring a big smile to your face!

Makes 6 servings

Are you looking for more great breakfast ideas? Be sure check out these recipes: 

Banana Chocolate Chip Sheet Pancakes

Egg Bites

Sausage and Cheese Biscuits

Best Fluffy Blueberry Lemon Pancakes

One Point Protein Waffle

What is a Frittata?

According to Wikipedia, a Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. The word frittata is Italian and roughly translates to “fried. For this frittata I use a this cast iron skillet pan. It makes the frittata cook evenly throughout and in the middle. It’s a 10.25 Inch Seasoned Cast Iron Skillet with an assist handle.

How do you make this Skinny Mexican Frittata? 

To make this Skinny Mexican Skillet Frittata you will:

Preheat oven to 450 degrees. Spray a large cast iron pan or oven safe skillet pan with non stick cooking spray.

Whisk together eggs in a medium mixing bowl.

Stir in the milk, can of chilies, and the cooked chopped bacon. 

Fold in the cheese, and add salt and pepper. Stir util well combined.

Pour egg mixture into skillet. 

Cook for 18-20 minutes in the preheated oven. Remove from oven.

Slice into 6 equal servings.

Top with non fat plain yogurt or light sour cream and fresh Pico de Gallo, if desired.

 

 

Ingredients:

• 6 large eggs 
• 1/2 cup light or fat free cheddar cheese ( I use Trader Joe’s light 3 cheese blend)
• 1/2 cup unsweetened almond or skim or soy milk 
• 1 ( 4 oz.) roasted green chilies 
• 8 center cut bacon, cooked or precooked Hormel bacon, finely chopped ( I use Sam’s club Precooked Hormel bacon) 
• 1/4 tsp salt
• 1/8 tsp pepper, to taste

Directions:

1. Preheat oven to 450 degrees. Spray a large cast iron pan or oven safe skillet pan with non stick cooking spray.
2. Whisk together eggs in a medium mixing bowl.
3. Stir in the milk, can of chilies, and cooked chopped bacon. Fold in the cheese, and add salt and pepper. Stir util well combined.
4. Pour egg mixture into skillet. Cook for 18-20 minutes in the preheated oven. Remove from oven.
5. Slice into 6 equal servings.
6. Top with non fat plain yogurt or light/fat free sour cream and fresh Pico de Gallo, if desired.
7. Store in an airtight container for up to a week in the fridge or 3 weeks in the freezer.

Makes 6 servings

2 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.