Corn and Gruyere Frittata with Canadian Bacon (4 WW Points)

These past few days I’ve been enjoying visits with my two granddaughters, my eldest son, and his wife. I mostly stuck to familiar, reliable dishes—simple salmon skewers and pesto chicken thighs—but for one brunch I wanted something that would feel special without being fussy. The challenge: make a dish everyone would love that stayed friendly to my Weight Watchers Freestyle points for the day, used ingredients I could find at a local supermarket, and came together quickly.

Basic dishes can be boring, so I decided to take a small risk and dress up a breakfast classic. It paid off.

I wanted the frittata to be high in protein, colorful, and seasonal. Late summer corn felt like the obvious star—its bright sweetness complements eggs perfectly and adds great texture. I froze extra corn each summer when it was abundant so I could keep that late-August flavor through the year. Eggs pair naturally with corn, and a nutty cheese like Gruyère gives the dish a slightly indulgent, savory finish. If Gruyère isn’t available, a good sharp cheddar will also work well.

Flavors of Late Summer

Corn is a natural fit for late-summer cooking: sweet, tender, and low in Weight Watchers points. Its sweetness balances the savory elements of the frittata without needing heavy sauces. I added scallions and a touch of jalapeño for freshness and a hint of heat that’s subtle enough for less adventurous eaters—my spice-averse husband didn’t notice the kick at all.

For richness I used cubed Gruyère, torn into small pieces so it melts evenly. If you prefer, shredded cheddar or a milder alpine cheese will produce a similarly satisfying result. I kept the added meat lean by choosing Canadian bacon rather than traditional streaky bacon—there’s still savory, smoky flavor without extra grease, which helps the frittata feel lighter and more family-friendly.

What Makes This a Healthy Frittata Recipe?

This frittata is built around whole-food ingredients: eggs for protein, corn and scallions for vegetables, a modest amount of cheese for flavor, and Canadian bacon for savory balance. The dish is cooked in a single oven-safe skillet, keeping cleanup simple and preserving the texture of the eggs. A brief time under the broiler gives the top a golden finish while keeping the interior tender.

I kept added fat to a minimum by using cooking spray and a small amount of fat-free milk mixed with the eggs. If you like a smokier profile, a light dusting of smoked paprika would be a lovely addition, but it’s optional. This version clocks in at 4 Weight Watchers points per serving, which makes it an attractive choice for anyone tracking points while wanting a satisfying brunch.

Ingredients

Instructions

1. Preheat the broiler to high and position the top oven rack about 6 inches from the broiler element.
2. In a large bowl, whisk together the eggs and fat-free milk. Stir in half the cheese (about 2 ounces) and season the mixture with a pinch of kosher salt and some freshly ground black pepper. Set aside.
3. Heat a 10-inch oven-safe skillet over medium-high heat and spray lightly with cooking spray. Add the diced Canadian bacon and cook for about 4 minutes, until warmed and slightly browned. Remove the bacon from the pan and set aside.
4. Add two more sprays of cooking spray to the skillet and add the corn, chopped scallions, and diced jalapeño, along with one tablespoon of water. Cook for about 4 minutes, stirring occasionally, until the vegetables soften and the water has evaporated. Taste and adjust seasoning with salt and pepper.
5. Spray the skillet once more to help the frittata release easily after cooking. Pour the egg and cheese mixture evenly over the vegetables in the pan, and cook on the stovetop for 3 to 4 minutes, until the edges and bottom begin to set.
6. Scatter the reserved cheese and the cooked Canadian bacon evenly over the top, and sprinkle a little extra scallion.
7. Transfer the skillet to the broiler and broil for 5 to 6 minutes, watching closely, until the top is golden and the eggs are fully set. Remove carefully from the oven, let rest for a couple of minutes, slice, and serve warm.

Notes

Everyone in my household loved this frittata—there wasn’t even one slice left. It’s an easy, flavorful option for a weekend brunch or a quick weeknight meal when you want something both comforting and light. Enjoy the late-summer sweetness of corn paired with eggs and nutty cheese for a simple dish that feels a little special.