Pepper-Potato Frittata

Prep Time
Cook Time
Ready In

""This is out of one of my old WW cookbooks back during the 123 Success time. Dated in 1997. It had 4 points on the old program. It's really good. Hope you enjoy it.""

Original recipe yields 4 servings


  • Serving Size: 1 (203.6 g)
  • Calories 163.8
  • Total Fat - 7.9 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 208.3 mg
  • Sodium - 376.9 mg
  • Total Carbohydrate - 14.2 g
  • Dietary Fiber - 3 g
  • Sugars - 5.3 g
  • Protein - 8.9 g
  • Calcium - 54.6 mg
  • Iron - 1.8 mg
  • Vitamin C - 104.3 mg
  • Thiamin - 0.1 mg

Step 1

In a medium nonstick skillet with an oven proof handle, heat the oil.

Step 2

Saute' the bell peppers, onion and garlic until softened, 7-8 minutes.

Step 3

Stir in the potato and thyme; cook, stirring as needed, about 5 minutes longer.

Step 4

Preheat the broiler.

Step 5

In a small bowl, lightly beat the eggs, egg whites, salt and pepper; pour over the vegetables, stirring gently to combine.

Step 6

Reduce the heat and cook, without stirring, until the eggs are set, 12-15 minutes.

Step 7

Broil the frittata until the top is lightly browned, about 2 minutes.

Step 8

Let stand 5 minutes before serving.

Tips & Variations

No special items needed.



I made this recipe pretty much as directed......except for a couple of minor tweaks. I used multi-colored bell peppers and for the potatoes.......I tried to slice my cooked potatoes but they kept crumbling so I called them diced potatoes instead. lol. On further thought....I probably should have let them cool longer. Anyway......this worked perfectly in my tapas/frittata pan. Thanks for sharing, Teresa.

review by:
(23 May 2020)

dienia b

Mr picky licked this one easy

review by:
(22 Nov 2019)


I prepared this frittata as addition to our dinner and to use the leftovers for tomorrow's lunch. It was so good that it was difficult not to take more and stop eating; we needed it for tomorrow! :) The thyme is the perfect spice for this preparation. I appreciated this recipe very much also because it was a great way to use the egg-whites leftovers I had in the freezer. Thanks a lot Teresa!

review by:
(4 Nov 2015)