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Spanish Frittata

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  Bell pepper 1⁄2 Cup (8 tbs), diced
  Onion 1⁄4 Cup (4 tbs), diced
  Potatoes 1⁄2 Can (5 oz), rinsed, sliced (drained)
  Eggs 3 Large
  Egg whites 3
  Salt 1⁄2 Teaspoon
  Ground pepper 3⁄4 Teaspoon
  Paprika 1 Teaspoon
  Parsley 2 Tablespoon, chopped

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.
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.
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, for 2-3 minutes.
Invert the frittata onto a plate, sprinkle with paprika and parsley and cut into 4 wedges.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 430 Calories from Fat 146

% Daily Value*

Total Fat 16 g25.1%

Saturated Fat 4.9 g24.6%

Trans Fat 0 g

Cholesterol 634.4 mg211.5%

Sodium 1355.7 mg56.5%

Total Carbohydrates 42 g14%

Dietary Fiber 8.8 g35.3%

Sugars 7 g

Protein 34 g68.6%

Vitamin A 123.3% Vitamin C 217.4%

Calcium 18.6% Iron 46.5%

*Based on a 2000 Calorie diet


Spanish Frittata Recipe