Asparagus, Red Pepper & Potato Frittata

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 158.7
  • Total Fat: 3.8 g
  • Cholesterol: 7.7 mg
  • Sodium: 228.8 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 14.1 g

View full nutritional breakdown of Asparagus, Red Pepper & Potato Frittata calories by ingredient
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Number of Servings: 6


    1/2 pound fresh asparagus
    2 cups of egg whites
    2 cups shred potatoes


WeightWatchers recipe from May/June 2013 magazine. Advertisement for AllWhites & Better 'n Eggs.


1 - slowly stir together All Whites and ricotta cheese in small bow, stirring until smooth. Set aside.

2 - heat oil on medium-high in 10-inch nonstick skillet. Gently stir potatoes, asparagus, red pepper and mushrooms in large bowl.

3 - add potato mixture to skillet. Cook 5 to 6 minutes. Flip potato mixture.

4 - pour All Whites mixture evenly over potatoes. Cover; cook without stirring 10-12 minutes or until eggs are set. Remove from heat.

5 - place serving platter or cutting board over top of skillet. Carefully invert frittata onto platter. Sprinkle with Parmesan cheese.

Serving Size: serving size is 1/6 of recipe

Number of Servings: 6

Recipe submitted by SparkPeople user TAMMYVB12.

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