WW PEPPER-POTATO FRITTATA 4-POINTS
This is out of one of my old WW cookbooks back during the 123 Success time. Dated in 1997. It's really good. Hope you enjoy it.
Provided by teresas
Categories Breakfast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium nonstick skillet with an oven proof handle, heat the oil.
- Saute' the bell peppers, onion and garlic until softened, 7-8 minutes.
- Stir in the potato and thyme; cook, stirring as needed, about 5 minutes longer.
- Preheat the broiler.
- In a small bowl, lightly beat the eggs, egg whites, salt and pepper; pour over the vegetables, stirring gently to combine.
- Reduce the heat and cook, without stirring, until the eggs are set, 12-15 minutes.
- Broil the frittata until the top is lightly browned, about 2 minutes.
- Let stand 5 minutes before serving.
ARTICHOKE AND RED PEPPER FRITTATA (WW 4 POINTS)
So versatile, I could eat eggs for breakfast, lunch and dinner. That sentiment seems to be widely shared given the number of dishes from the world over featuring this staple. This Italian dish is my take on a Weight Watcher's recipe.
Provided by justcallmetoni
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Lightly coat a 10-inch nonstick, ovenproof skillet with cooking spray over medium heat. (Please note, using a smaller or larger skillet changes both the cooking time and results.).
- Add onion and sauté for a minute. Add garlic, cooked potatoes, artichokes and peppers. Sauté an additional two minutes, stirring occasionally.
- In a medium bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs.
- Pour over vegetable mixture. After a minute, gently lift egg mixture to let uncooked egg portion run to bottom of skillet. Cook frittata over medium heat until eggs begin to set, about 5 minutes.
- When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute.
- Cut into 4 wedges and serve hot. (I actually like cold frittatas as well, å la the Spanish tortilla.).
Nutrition Facts : Calories 199.2, Fat 6.4, SaturatedFat 3, Cholesterol 116.8, Sodium 1077.9, Carbohydrate 19.9, Fiber 4.5, Sugar 2.7, Protein 16.5
POTATO FRITTATA WITH PEPPER SALSA
Tuck into this healthy veggie lunch of potato frittata, salsa and added chilli to boost your energy
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins until just cooked, then drain. Meanwhile, beat the eggs in a bowl with the chillies, garlic and lots of black pepper. For the salsa, lightly oil the pepper halves and place, cut-side down, on a baking sheet.
- Stir the potatoes into the egg mixture, then tip into a shallow, lightly oiled ovenproof dish (ours was a deep 30cm dish). Cook in the oven with the peppers on the shelf above for 25-30 mins until the egg is set and starting to brown at the edges.
- Meanwhile, tip the sweetcorn into a bowl with the onion and basil, and stir in the lime zest and juice. Peel the roasted peppers, dice the flesh, and add to make the salsa.
- Serve half the frittata with half the salsa and half the rocket for two people. The remainder will keep chilled for up to three days. Serve cold or lightly warmed with the remaining salsa.
Nutrition Facts : Calories 424 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 0.4 milligram of sodium
POTATO, RED PEPPER AND CHEESE FRITTATA
Make and share this Potato, Red Pepper and Cheese Frittata recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 32m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the cubed potatoes in boiling salted water until firm-tender (about 7-8 minutes) drain.
- Heat oil and butter in a large oven-proof skillet over medium heat.
- Add in the red pepper and green or yellow onions with oregano; saute for about 5-6 minutes, adding the garlic the last few minutes.
- Add in the cooked potatoes and saute for 1 minute.
- In a bowl whisk together eggs, whipping cream, salt and pepper, then pour over veggies in the skillet; reduce heat to medium-low, cover the skillet and cook until the eggs are set around the edges (about 7-8 minutes, do not over cook!).
- Sprinkle the top with grated cheddar cheese.
- Set the oven to broil.
- Place the skillet under the broiler heat (about 4-5 inches from heat) cook until the cheese is melted and very lightly browned.
- Let the frittata sit for 1 minute, then slice into 8 wedges, or as desired.
- Delicious!
NIF'S EASY CHEESY HAM AND POTATO FRITTATA - 4 WW PTS.
I like to make frittatas with pasta or potatoes when I'm feeding a few of us and this is what I made this morning for brunch. This is one of the lighter ones, but you can use full fat ingredients if you want to. Just DON'T SKIP THE BAKING POWDER - you'll be surprised how fluffy this makes your eggs. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 45m
Yield 1 frittata, 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil over medium heat in large nonstick ovenproof pan. Saute potato, ham and onion (not green onion yet) until potato is just tender.
- Meanwhile, whisk eggs, egg whites and baking powder until frothy and baking powder has dissolved. Add green onion to pan. Gently pour egg mixture into pan, covering the ham and veggie ingredients. Sprinkle cheese over top.
- Place pan, uncovered, in 375F preheated oven. Cook until egg has set, about 25 minutes.
Nutrition Facts : Calories 192.1, Fat 9.6, SaturatedFat 3.4, Cholesterol 204.8, Sodium 288.7, Carbohydrate 8.7, Fiber 1.1, Sugar 1.1, Protein 16.9
POTATO AND RED PEPPER FRITTATA
This recipe is from Everyday Food. The original recipe calls for 2 teaspoons chopped fresh rosemary. I choose to omit it. Being onion lovers, I added a whole onion rather than 1/2 as the recipe stipulated. NOTE: It's okay if potatoes are not cooked evenly. Some will be browned; others only transparent. The original recipe suggests using an 8-inch skillet.
Provided by dojemi
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- In a 10-inch ovenproof skillet, heat 1 teaspoon of the olive oil over medium heat.
- Add the onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes.
- Transfer to a bowl and set aside.
- Heat remaining 2 teaspoons of olive oil in the skillet.
- Add potatoes; season generously with salt and pepper.
- Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. See 'note' in description above.
- Transfer potatoes to the bowl with the onions and peppers and toss to combine.
- Return mixture to skillet (add more oil if necessary).
- Flatten mixture with a a metal spatula.
- In a large bowl, beat eggs with 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Pour over potato mixture; tilt pan to distribute evenly.
- Bake until set, 15 to 20 minutes.
- Cut into wedges and serve.
Nutrition Facts : Calories 278.3, Fat 13.5, SaturatedFat 3.6, Cholesterol 423, Sodium 438.6, Carbohydrate 24, Fiber 3.3, Sugar 4, Protein 15.3
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BELL PEPPER AND POTATO FRITTATA - SKINNYTASTE
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4.7/5 (9)Total Time 50 minsCategory Breakfast, BrunchCalories 144 per serving
- Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended.
- Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and shallots to the pan and cook until golden, 2 to 3 minutes.
- Add the potatoes, season with salt, garlic powder, paprika and black pepper. Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 to 15 minutes.
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Cuisine ItalianCategory Brunch,BreakfastServings 4Total Time 21 mins
- Heat the oil in a medium nonstick skillet over medium heat. Add the hash browns, scallions, bell pepper, and salt; cook, stirring frequently, until the vegetables are tender and golden, 8–10 minutes. Stir in the parsley.
- Meanwhile, spray a large nonstick skillet with nonstick spray and set over medium heat. Add the egg substitute and cook until set, 7–8 minutes, lifting the edges often with a spatula to let the uncooked egg flow underneath.
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- Heat the oil in a medium nonstick skillet with an ovenproof handle over medium heat. Add the bell peppers, onion, and garlic; cook, stirring occasionally, until softened, 7–8 minutes. Stir in the potato and thyme; cook, stirring occasionally, about 5 minutes.
- Preheat the broiler. In a small bowl, lightly beat the eggs, egg whites, salt, and pepper; pour over the vegetables, stirring gently to combine. Reduce the heat and cook, without stirring, until the eggs are set, 12–15 minutes. Place the frittata in the skillet under the broiler and broil until the top is lightly browned, about 2 minutes. Let stand 5 minutes before serving. Yields 1/4 of frittata per serving.
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