Prep 1 hr
Cook 20 mins
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.
- 2 teaspoons olive oil
- 2 red bell peppers, seeded and thinly sliced
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 small white potato, cooked and thinly slice
- 1⁄2 teaspoon dried thyme leaves, crumbled
- 4 eggs
- 2 egg whites
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground pepper
- 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.
I scaled this back for two and made it pretty much to the recipe except for adding some rosemary and sage to the thyme. It was so flavoursome that we really didn't feel that it needed cheese which makes it a lot healthier than frittatas with a sizable portion of cheese. I'm really glad to have found this recipe and will be making it when we're aware we've perhaps had enough cheese for the week! Sliced mushrooms would also taste excellent in this frittata so I'll be including them next time I make it. Thank you for sharing this recipe, Teresa! Made for Gimme 5.
I made this easy and healthy dish for tonights supper. I tiny bite sized Yukon Golds and Eggbeaters. It was warming, very "homey" and quite satisfying. Mine was done in about 20 mins (including stand time) start to finish. I boiled the 4 tiny spuds in the micro. Very tasty too *wink*.
Have never understood why the delectable egg is too often relegated to breakfast. Easy versatile and filling, they make a wonderful meal anytime, especially when paired as they are in this recipe. Scaled down to two, this was ready in 20 minutes and the flavors were well balanced, fresh and bright. I had some eggbeaters which needed to be used and used them in place of the egg whites. The potatoes were tender and the onions and peppers cooked but crisp. I did not need to place the dish in the oven as I found both top and bottom were nicely cooked by simply covering the skillet with a lid during the stated cooking time. Did I mention I love eggs? Made for 1-2-3 Hit Wonders.