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."
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by Karen Elizabeth photo by Karen Elizabeth
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by Annacia photo by Annacia
Ready In:
1hr 20mins




  • 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.

Questions & Replies

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  1. Ron M.
    how many points?


  1. bluemoon downunder
    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.
  2. Random Rachel
    I used a sweet potato in this recipe, instead of a regular potato. My husband thought it would have been better with a regular potato, as written. It was a simple breakfast, and the leftovers kept nicely for a quick weekday morning breakfast. Reviewed for the "For your consideration" game. :)
  3. Annacia
    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*.
  4. justcallmetoni
    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.
  5. CookingONTheSide
    This was wonderful! We really enjoyed this for breakfast and it was so easy to make. Thanks for sharing!


<p>? Hi! My name is Teresa.? My husband and I like to take RV trips but it seems lately we just us it for vintage motorcross races. I enjoy hiking, snowshoeing, have done some rock climbing but age is creeping up on my poor old bones. Anything to do with the outdoors I enjoy, so why do I live in rainy Washington state? We have 2 wonderful children, both grown. My son lives in LA and my daughter and her husband recently moved back in the area with their little boy...our grandson... who just turned?5 years old. We have a granddaughter who lives close by...she just turned 23 this year. She's a sweetheart.? Life is good when you have a son and a?daughter and they?gift?you with a granddaughter and grandson. :)??</p>
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