Ricotta and Blueberry Frittata

Growing up weekend breakfasts were either bagels and lox and cream cheese and…..  or oftentimes coffee cake, cheese and fruit Danish and eggs or French Toast.  I kind of combined the cream cheesey part with the fruit part and the egg part for today’s recipe.  All I can say is OH MY... the flavors rocked!

Ingredients:

• ¾ cup Trader Joe’s Fat Free Ricotta Cheese
• 1 egg
• 7 egg whites
• 1 cup of fresh or frozen blueberries (unsweetened)
• Splenda

Directions:

1. Spray a 10 inch skillet with non stick spray (I use coconut oil spray because NOTHING sticks to it) and preheat to low on the stove
2. Beat 1 egg and 7 egg whites together until foamy
3. Raise the temperature on the pan to medium and slide in the eggs
4. Cover, checking frequently so as not to overcook - lower the temp if they are cooking too quickly
5. Measure ¾ cup Fat Free Ricotta and place on plate in flat layer.  Microwave on low power for 20 seconds, just to make it easy to handle.  Add ½ teaspoon Splenda mixing well and flatten again
6. Place blueberries into a microwave safe bowl and heat in microwave until they just warm up and release their juices (I do frozen on low power for about 4 minutes - fresh would take less time of course) Add 1- 1 1/2 teaspoons of Splenda and mix
7. As soon as eggs are about 80% set add the rcotta cheese working to get it as spread out evenly as possible (note- not perfect, just as best as you can)
8. Cover the pan again and let the cheese begin to melt.  (30 seconds to 1 minute)
9. At this point eggs should be just about set, if not cover and allow to cook some more
10. When eggs are set, add the blueberries, again spreading in as even a layer as possible.  Cover for another minute allowing everything to be nice and hot
11. Slice onto a plate, cut in two and enjoy!

Nutrition:  Makes 2 servings, each with around

• 207 calories and
• 26 grams protein