Ww Pepper Potato Frittata 4 Points Recipes

POTATO AND PEPPER FRITTATA

Steps:

• Heat the oil in a medium nonstick skillet over medium heat. Add the hash browns, scallions, bell pepper, and salt; cook, stirring frequently, until the vegetables are tender and golden, 8-10 minutes. Stir in the parsley.
• Meanwhile, spray a large nonstick skillet with nonstick spray and set over medium heat. Add the egg substitute and cook until set, 7-8 minutes, lifting the edges often with a spatula to let the uncooked egg flow underneath.
• Spoon the potato mixture over the frittata, then sprinkle with the cheddar cheese, Parmesan cheese, and ground pepper. Cover the skillet and cook until the cheese melts, about 3 minutes.

POTATO AND RED PEPPER FRITTATA

Steps:

• Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.
• Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.
• In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.

WW PEPPER-POTATO FRITTATA 4-POINTS

Steps:

• 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.

ARTICHOKE AND RED PEPPER FRITTATA (WW 4 POINTS)

Steps:

• Lightly coat a 10-inch nonstick, ovenproof skillet with cooking spray over medium heat. (Please note, using a smaller or larger skillet changes both the cooking time and results.).
• Add onion and sauté for a minute. Add garlic, cooked potatoes, artichokes and peppers. Sauté an additional two minutes, stirring occasionally.
• In a medium bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs.
• Pour over vegetable mixture. After a minute, gently lift egg mixture to let uncooked egg portion run to bottom of skillet. Cook frittata over medium heat until eggs begin to set, about 5 minutes.
• When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute.
• Cut into 4 wedges and serve hot. (I actually like cold frittatas as well, å la the Spanish tortilla.).