Due to the spring forward hour change last night, my breakfast idea ended up being more of a late late brunch. Nevertheless, it turned out scrumptious.  This take on the Italian Frittata is a breakfast idea I once saw on Everyday Italian on the FOOD network. I’ve tailored it to fit a low fat/low carb diet plan.  For 313 calories, you can enjoy this yummy meal!

Frittata Muffins

Boil pasta over medium heat until al dente. Drain pasta. Mix cooked pasta, Egg Beaters, ham, cheese and milk in large mixing bowl.  Season with salt, pepper and chives.  Scoop 1/3 cup pasta mixture into muffin tins coated with olive oil. Baked at 350° F for 15 minutes or until tops are slightly brown. Serve hot.

*Lessons Learned: While calculating the nutritional content of this dish, I realized that Deli Select Ham has more sodium than I would like.  Substitute with fresh deli ham to reduce sodium; turkey also works well.

Ingredients

• No Yolks Egg White Pasta – 4oz
• Egg Beaters – 3 cups
• Deli Fresh Ham – 12 slices chopped
• Weight Watchers Shredded Cheese – 2/3 cup
• Milk 1% – 1 cup
• Chopped Chives to taste
• Salt and Pepper to taste

Cream Cheese Crepes

Cheese Filling – Blend cream cheese, sugar, milk and vanilla until smooth.  Works best if cream cheese is softened.

Crepe Mixture - Blend egg, flour, milk and vanilla until smooth. For those without a crepe cooker, heat skillet to medium heat and drizzle with olive oil. Pour 1/4 cup crepe mixture into skillet.  Flip crepe when sides start to bubble; about 30 seconds.  CAREFUL: crepes are fragile and will break with too much force.

Putting it all together – Scoop 2 Tablespoons cream cheese mixture into crepe.  Roll crepe like a fajita. Place in a 9×13in pan.  Cook crepes at 350° F for 15 minutes.  Serve with butter, syrup or jelly of your choice.
Ingredients

Cream Cheese Filling

• Philadelphia Cream Cheese 1/3 Fat – 8oz
• Vanilla Extract – 1T
• Sugar – 1/4 cup
• Milk – 1/4 cup

Crepes

• Flour – 2/3 cup
• Egg Beaters – 3/4 cup
• Vanilla – 1T
• Milk – 1 cup