I love this low fat frittata! Peppers and eggs go well together, and potatoes add “texture” to a nice low fat frittata recipe. But if you want extra flavor, you can make Frittata with potatoes and peppers. And if you want to be “extra naughty” withing the limits of your daily fat intake, you could also fry bacon bits separately, and add them to the main recipe. Of course, you’ll have to add the extra points to your tracking sheet, but if you exercise (walking, gardening, or gym), you’ll have a good excuse to indulge with this low fat frittata recipe. Enjoy!
Ingredients for Frittata with potatoes and peppers:
- 3 tsps olive oil
- 2 cups diced cupsicums (green, yellow and red, if you feel colorful!)
- 1/4 kg potatoes, diced
- 2 cups fat-free egg substitute, or 6 egg whites
- Tbsp minced fresh oregano (you can use dried oregano if you don’t have fresh oregano)
- 1/4 tsp salt
- Ground black pepper, to taste
- 2 tsps grated Parmesan cheese
This is what you do:
Place the grill rack 5 inches away from heat area, and preheat.
Place a large nonstick skillet with a heatproof handle over medium heat for about 30 seconds, add the oil, and heat for about 30 more seconds.
Add the capsicums, potatoes and 1 cup of hot water.
Then cover and cook for about 15 minutes, stirring frequently and adding another 1/2 cup of water as needed, till the veggies are tender and the liquid is evaporated.
Next, transfer to a bowl, set aside and keep warm.
Meanwhile, in a medium bowl, combine the egg substitute (or egg whites), oregano, salt and pepper, and whisk till the mix goes frothy.
Wipe out the skillet with a paper towel, and spray the whole inside bottom with cannola oil, and place over medium heat for about 30 seconds.
Then, pour the egg whites into the skillet, covering the bottom of the pan. Arrange the pepper mixture evenly over the egg whites, and reduce the heat to low for about 12 minutes.
Grill the frittata for 1 1/2 minutes. Slide the frittata onto a large plate and sprinkle with the cheese.
Cut this delicious low fat frittata into 4 equal portions and serve warm.
Fat: 5 g
WW: 3 Points