Spanish Frittata
Kimberly O'Neill
ingredients
- 1/2 c diced bell pepper
- 1/4 c diced onion
- 1/2 (14 1/2-oz) can sliced potatoes, rinsed and drained
- 3 large eggs
- 3 egg whites
- 1/2 tsp salt
- 1/4 tsp ground pepper
- Paprika
- 2 tbsp chopped parsley
directions
- 1
1. Preheat the broiler. Spray a small cast-iron or other ovenproof skillet with nonstick spray and place over medium heat. Add the bell pepper and onion and cook until softened, about 4 minutes. Add the potatoes, breaking up the larger slices with the side of a spoon.
- 2
2. Whisk the eggs, egg whites, salt, and pepper together in a medium bowl. Pour over the vegetables in the pan and stir gently. Cook, lifting the edges frequently with a spatula to let any uncooked egg flow underneath, until the eggs are almost set, about 4 minutes.
- 3
3. Place the skillet under the broiler 5 inches from the heat and cook until the eggs are set and the top is lightly browned, 2-3 minutes. Invert the frittata onto a plate, sprinkle with paprika and parsley and cut into 4 wedges.
Source: Weight Watchers
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