WW Potato, Onion, and Rosemary Frittata
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 150.7
- Total Fat: 7.3 g
- Cholesterol: 159.5 mg
- Sodium: 396.4 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 1.2 g
- Protein: 9.8 g
View full nutritional breakdown of WW Potato, Onion, and Rosemary Frittata calories by ingredient
Introduction
Frittatas can be finished either in a high-heat oven or under a broiler. Our tasty version is broiled and the result is delicious! In addition to lunch, this dish works well for brunch or as a light dinner. Frittatas can be finished either in a high-heat oven or under a broiler. Our tasty version is broiled and the result is delicious! In addition to lunch, this dish works well for brunch or as a light dinner.Number of Servings: 4
Ingredients
-
1 large baking potato, peeled and cubed
1 TB olive oil
1 large onion, thinly sliced
2 ts chopped fresh rosemary
3 large eggs
4 large egg whites
1/2 ts salt
1/4 ts coarsely ground black pepper
1 TB water
Directions
1. Preheat broiler
2. Cook the potato in a pot of boiling water until tender, about 10 minutes; drain.
3. Heat the oil in a nonstick skillet over medium-low heat. Add the onion and cook until golden and tender, about 10 minutes. Add the potato and rosemary. Cook, stirring occasionally about 5 minutes longer to blend flavors.
4. Meanwhile, whisk together the eggs, egg whites, salt, pepper, and water; pour over the onion and potato mixture in the skillet. Cook, lifting the edges of the frittata with a rubber spatula so that uncooked egg can run underneath, until almost set, about 4 minutes.
5. Transefr the skillet to the broiler and broil, 5 inches from the heat, until the top is set and the frittata is cooked through, about 2 minutes. Invert the frittata onto a plate and cut into wedges before serving.
***3 points per serving on Weight Watchers
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHAAGESEN.
2. Cook the potato in a pot of boiling water until tender, about 10 minutes; drain.
3. Heat the oil in a nonstick skillet over medium-low heat. Add the onion and cook until golden and tender, about 10 minutes. Add the potato and rosemary. Cook, stirring occasionally about 5 minutes longer to blend flavors.
4. Meanwhile, whisk together the eggs, egg whites, salt, pepper, and water; pour over the onion and potato mixture in the skillet. Cook, lifting the edges of the frittata with a rubber spatula so that uncooked egg can run underneath, until almost set, about 4 minutes.
5. Transefr the skillet to the broiler and broil, 5 inches from the heat, until the top is set and the frittata is cooked through, about 2 minutes. Invert the frittata onto a plate and cut into wedges before serving.
***3 points per serving on Weight Watchers
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHAAGESEN.