By Ainsley Welch
Spanish Frittata
3 steps
Prep:5minCook:12min
Serving size is 2 wedges. 4 WW points.
Food Note: This frittata is based on the classic Spanish tortilla, which is often cut into thin slices and served room-temperature as a tapas.
Updated at: Thu, 17 Aug 2023 09:04:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
9
Low
Nutrition per serving
Calories190.8 kcal (10%)
Total Fat7.7 g (11%)
Carbs14.6 g (6%)
Sugars3.1 g (3%)
Protein16 g (32%)
Sodium903.4 mg (45%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the broiler. Spray a small cast-iron or other ovenproof skillet with nonstick spray and place over medium heat. Add the bell pepper and onion and cook until softened, about 4 minutes. Add the potatoes, breaking up the larger slices with the side of a spoon.
Step 2
Whisk the eggs, egg whites, salt, and pepper together in a medium bowl. Pour over the vegetables in the pan and stir gently. Cook, lifting the edges frequently with a spatula to let any uncooked egg flow underneath, until the eggs are almost set, about 4 minutes.
Step 3
Place the skillet under the broiler 5 inches from the heat and cook until the eggs are set and the top is lightly browned, 2-3 minutes. Invert the frittata onto a plate, sprinkle with paprika and parsley and cut into 4 wedges.
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