BELL PEPPER AND POTATO FRITTATA
Egg frittatas are my answer to an easy, inexpensive meal solution whether I'm having it for breakfast, lunch or dinner. I made these with bell pepper and potato and served with a side of berries or fruit. For dinner, I serve with a salad on the side and call it a meal!
Provided by Gina
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- 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.
- Pour the egg mixture into the skillet. Carefully arrange the bell peppers on top to create a shamrock pattern if desired. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.
- Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes.
- Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.
Nutrition Facts : ServingSize 1 /4th, Calories 144 kcal, Carbohydrate 12 g, Protein 11 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 186 mg, Sodium 127 mg, Fiber 1 g, Sugar 1 g
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 AND PEPPER FRITTATA
A frittata is the ultimate easy-on-the-cook egg dish for breakfast or brunch. It's impressive-looking enough to serve for a crowd, but simple enough to put together for a quick breakfast. If you have the time, for a nicely browned cheese topping, you should pop the frittata under a hot broiler for 2 to 3 minutes after you complete step 3. If the handle on your skillet is not flameproof, you need to cover it with heavy-duty foil. Also, this frittata is extremely versatile. You could substitute other vegetables, such as zucchini, chopped broccoli, or tomatoes, and other cheeses, such as feta or Monterey Jack, instead of what we call for here.
Categories Brunch,Breakfast
Time 21m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
- Spoon the potato mixture over the frittata, then sprinkle with the cheddar cheese, Parmesan cheese, and ground pepper. Cover the skillet and cook until the cheese melts, about 3 minutes.
Nutrition Facts : Calories 98 kcal
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.
POTATO-PEPPER FRITTATA
Bring color and flavor to the table with our Potato-Pepper Frittata. Potato-Pepper Frittata includes bacon, onions and cheese to round out the experience.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cook bacon in medium nonstick ovenproof skillet 4 min.; drain. Add potatoes and onions; cook 7 min. or until crisp-tender, stirring frequently.
- Stir in eggs. Remove from heat. Top with cheese and peppers; cover.
- Bake 20 to 25 min. or until center is set.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 210 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
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
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
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
Based on Tortilla Espanola, this Spanish dish is traditionally accompanied by garlic mayo, but it is also delicious on its own.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
- Heat remaining 2 teaspoons oil in 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. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
- In a large bowl, beat eggs with rosemary, 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 260 g, Fat 14 g, Fiber 2 g, Protein 15 g
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