[1 SP for ¼ of pie] This flavourful frittata is the perfect brunch, lunch or light supper dish. With only egg as the only in the dish, it counts as vegetarian, not vegan, and is super filling.
Information
- Makes: 4 servings
- Source: Weight Watchers (membership needed)
- Prep: 10 min Cook: 13 min
Ingredients
| ½ lb |
new potato, uncooked, washed, thinly sliced (about 4 potatoes) |
5 SP |
| 1 lb |
asparagus, uncooked, trimmed and cut into 2-inch lengths |
0 SP |
| 2 |
eggs, large |
0 SP |
| 1 cup |
regular liquid egg substitute |
0 SP |
| ½ tsp |
table salt |
0 SP |
| ⅛ tsp |
black pepper |
0 SP |
| 2 Tbsp |
chives, fresh, chopped |
0 SP |
| 1 spray |
cooking spray |
0 SP |
Instructions
- Place potatoes in a steamer; steam until almost tender, about 3 minutes. Add asparagus and steam for 1 minute more; remove vegetables from steamer and set aside.
- Preheat broiler.
- Whisk together eggs, egg substitute, salt, pepper and chives.
- Coat a 10-inch nonstick, ovenproof skillet with cooking spray and set over medium heat. Add potatoes and asparagus and sauté for 2 minutes; reduce heat to low and stir in eggs. Cover and let cook until eggs are set around edges, about 5 minutes.
- Uncover and broil frittata until golden brown, about 2 minutes. Cut into 4 wedges and serve.
Notes
Nutritional Information per Serving.
- Calories 276
- Total Fat 5g
- Sodium 452mg
- Total Carbohydrates 44g
- Dietary Fibre 7g
- Sugars 4g
- Protein 17g
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