Pepper-Potato Frittata
Recipe: #21571
November 01, 2015
Categories: Breakfast, Eggs, Peppers, Potatoes, Brunch, Gluten-Free, High Protein, Kosher, Low Carbohydrate, Non-Dairy, Vegetarian, Special Diet - Weight Watchers etc., more
""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.""
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.