Best Ww Pepper Potato Frittata 4 Points Recipes

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BELL PEPPER AND POTATO FRITTATA



Bell Pepper and Potato Frittata image

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

Categories     Breakfast     Brunch

Time 50m

Number Of Ingredients 9

4 thin slices green bell pepper (sliced into 1/4-inch thin slices crosswise)
4 large eggs
4 large egg whites
kosher salt and pepper (to taste)
1 teaspoon olive oil
1/4 cup minced shallots
1 (7 oz) medium peeled Yukon Gold Potatoes, diced into 1/2-inch pieces
1/4 tsp garlic powder
1/4 tsp paprika

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

POTATO AND PEPPER FRITTATA



Potato and pepper frittata image

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

1 Tbsp Canola oil
2 cup(s) Frozen shredded hash brown potatoes from a 32 ounce bag
8 medium Uncooked scallion(s)
1 item(s), medium Uncooked bell pepper(s) red, seeded and chopped
0.25 cup(s) Fresh parsley flat, chopped
2 cup(s) Regular liquid egg substitute
0.5 cup(s) Shredded fat-free Cheddar cheese
1 Tbsp Shredded parmesan cheese
0.5 tsp Black pepper coarsely ground

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

NIF'S EASY CHEESY HAM AND POTATO FRITTATA - 4 WW PTS.



Nif's Easy Cheesy Ham and Potato Frittata - 4 Ww Pts. image

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

1/2 tablespoon olive oil
2 cups potatoes, cut into small cubes
1 cup no fat cooked ham, cut into small cubes
1/2 cup onion, chopped
8 eggs
4 egg whites
2 teaspoons baking powder
1 green onion, sliced
1 cup low-fat cheddar cheese, grated

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

ARTICHOKE AND RED PEPPER FRITTATA (WW 4 POINTS)



Artichoke and Red Pepper Frittata (Ww 4 Points) image

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

olive oil flavored cooking spray
1 medium onion, peeled and chopped
1 small garlic clove, minced
1 medium potato, cooked, peeled and sliced 1/4-inch thick
6 ounces artichoke hearts, canned without oil, about 1 cup, coarsely chopped
1 cup roasted red pepper, coarsely chopped
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground is best
6 large egg whites
2 large eggs
1/2 teaspoon crushed red pepper flakes
1/2 cup parmesan cheese or 1/2 cup asiago cheese, grated

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 RED PEPPER FRITTATA



Potato and Red Pepper Frittata image

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

3 teaspoons olive oil
1 medium onion, sliced thin
1 red bell pepper, sliced thin
2 potatoes, peeled and sliced thin
8 large eggs
1/2 teaspoon salt
1/8 teaspoon pepper

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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