This came out great!

We used up some of our squash from the garden tonight!


  • 2 ½ cups chopped potato (about 3/4 pound)
  • 2 teaspoons butter, divided
  • 2 ½ cups chopped yellow squash (about 3/4 pound)
  • 4 large eggs
  • 2 large egg whites
  • cup reduced fat milk
  • 1 teaspoon finely chopped fresh tarragon or chives
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • cup cheddar cheese, shredded


1. Place potato in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 8 minutes or just until tender. Drain well.

2. Melt 1 teaspoon butter in a large ovenproof nonstick skillet over medium-high heat. Add squash; saute 5 minutes. Cool slightly.

3. Whisk together eggs and next 5 ingredients in a large bowl. Add potato and squash.

4. Preheat broiler. 5. Melt remaining butter in pan over low heat; add egg mixture (do not stir). Cook, uncovered, 12 minutes or until top is almost set. Sprinkle with cheese.

6. Wrap handle of pan with foil. Broil 4 minutes or until set. Cut into 8 wedges. Serve immediately.

YIELD: 4 servings (serving size: 2 wedges).


6 WW points per serving

Source: adapted from WEIGHT WATCHERS ANNUAL RECIPES FOR SUCCESS 2003 (4 servings | 8 wedges)


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