I know, it took me long enough, eh? First, the frittatta recipe that I showed you a pic of below (I know, I first said quiche. I don't know the difference):
Low Fat Frittatta
1 package (12 oz) of turkey bacon, heated and chopped
6 ounces of uncooked angel hair pasta
2 tsp olive oil
1 small onion sliced or diced
1 red bell pepper, sliced or diced
8 eggs (or you could use the egg substitute)
1 container (5 oz) of fat free ricotta cheese
1 cup of shredded, fat-free mozzarella cheese
1 cup of shredded, reduced fat Swiss cheese
1/2 tsp salt
1/2 tsp pepper
1 package (10 oz) frozen spinach, thawed and squeeze drained
Cook and drain pasta. Heat oil in a large skillet and cook onion and pepper over medium heat until tender. Combine egg, cheeses, salt, pepper, and cooked pasta. Add veggies, spinach, and bacon. Spray 10-inch quiche dish (or I used a 9" round pie pan) with nonstick cooking spray; pour mixture into dish. Bake in preheated oven at 350-degrees for 30 minutes. Cut into wedges and serve with salsa. Serves 8.
Andi says: I used ham! I found the dish a bit on the bland side the way it's written, so the next time I cook this recipe I might add a little hot pepper sauce to the eggs, use cheddar cheese instead of mozzarella, or I might use sausage. Sure, I'll blow the "low fat" part out the window, but who cares. I need flavor!
1 (8 oz) package of cream cheese
1/2 cup of confectioner's sugar
1 (3.5 oz) package of instant vanilla pudding
1 (3.5 oz) package of instant chocolate pudding
3 1/2 cups of milk
1 (12 oz) container of whipped topping, thawed
32 oz of Oreo cookies
Chop cookies into a fine powder with a food processor (or if you're me, a big freezer bag and the back of a skillet). Mix cream cheese and sugar in a bowl. In a separate large bowl, mix pudding, milk, and whipped topping together. Combine pudding mixture and the creamed mixture. Layer in a flower pot (lined with plastic wrap) beginning with cookies and ending with cookies on top. Chill until serving time. Add artificial flowers, a trowel, and gummy worms if desired.
I also did this one for Halloween when I was younger, and we made it in a 9x13 pan with candy pumpkins, whipped cream ghosts, and little headstones on top. So cute!