Ww Pepper Potato Frittata 4 Points
Savor the wholesome goodness of the Weight Watchers Pepper Potato Frittata, a low-point, high-flavor dish perfect for a healthy breakfast, lunch, or light dinner. Packed with vibrant red and green bell peppers, tender baby potatoes, and fluffy eggs, this frittata delivers a satisfying blend of textures and flavors in every bite. The addition of fresh parsley and a hint of garlic powder elevates its taste, while being oven-baked ensures a perfectly golden top with minimal effort. This recipe comes together in just 30 minutes and serves four, making it an ideal choice for meal prep or a quick family meal. At only 4 WW points per serving, this nutrient-rich, gluten-free frittata is a guilt-free way to fuel your day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large Eggs
- 2 large Egg whites
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 small Yellow onion
- 6 small Baby potatoes
- 2 teaspoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Wash the baby potatoes thoroughly and slice them thinly. Dice the bell peppers and finely chop the onion.
In a large, oven-safe skillet, heat 2 teaspoons of olive oil over medium heat. Add the potatoes and cook for about 5 minutes, stirring occasionally, until they start to soften.
Add the diced bell peppers and onion to the skillet. Season with 1/4 teaspoon of salt, black pepper, and garlic powder. Cook for an additional 5 minutes until the vegetables are tender.
In a medium bowl, whisk together the eggs, egg whites, 1/4 teaspoon salt, and fresh parsley until well combined.
Pour the egg mixture evenly over the vegetables in the skillet. Use a spatula to gently spread the eggs over the vegetables, ensuring everything is well distributed.
Cook on the stovetop for 3-4 minutes, until the edges start to set, then transfer the skillet to the preheated oven.
Bake the frittata for 10-12 minutes, or until the eggs are fully set and lightly golden on top.
Carefully remove the skillet from the oven (use oven mitts as it will be hot) and let the frittata cool for 5 minutes.
Slice the frittata into 4 equal pieces, serve warm, and enjoy!
Nutrition Facts
Calories |
1027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 1748 mg | 76% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 14.9 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 264 mg | 20% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2391 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
