Asparagus, Red Pepper & Potato Frittata
Filled with savory asparagus, red pepper and mushrooms, this dish combines protein-packed AllWhites® with creamy ricotta and Parmesan cheese.
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Time-To-Table:
25 minutes
Serves: 6 Ingredients:
Instructions:1. Slowly stir together AllWhites and ricotta cheese in small bowl, 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 AllWhites mixture evenly over potatoes. Cover; cook without stirring 10 to 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. The brand of ingredients used in the nutrition calculation software to calculate the PointsPlus value for this recipe may differ from what’s available on WeightWatchers.com Recipe Builder. This may impact the PointsPlus value. 0143
Reviewed by AZCristi
on 04/27/2013 At Step # 3 - it says to "flip the potato mixture" - this was impossible. I inverted it onto a cutting board and tried to return it to the pan, but it just fell all over the place. No big deal...
But I continued with the rest of the directions and followed to a 'T' - but after cooking it on the stove top for 20 minutes, it still never set in the middle. I had to put it under the broiler in the oven for about 10-13 minutes. It finally came out perfect. But it was rather bland. It needed a lot of salt & pepper, and I ate mine with some salsa. I think next time I will bake it in the oven and add some salt & pepper into the mix. I'll definitely make it again - in the oven, and with a few tweeks. |
Nutritional Information
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