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Spanish Frittata
Source: dLife

A Spanish-style frittata made with eggs and vegetables.

Rating:
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 126.4
Total Carbs 18.6 g
Dietary Fiber 2.9 g
Sugars 4.2 g
Total Fat 3.3 g
Saturated Fat 0.8 g
Unsaturated Fat 0.4 g
Potassium 201.8 mg
Protein 8.4 g
Sodium 312.9 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  large onion
1 each  chopped green bell peppers
1 each  medium red bell peppers
1 each  Chile Peppers, green, whole
1 lb  potatoes, fresh, medium
2 tsp  olive oil
0 1/2 tsp  ground thyme
0 1/2 tsp  salt
2 each  eggs
6 each  egg whites
2 tbsp  cold water
0 1/4 tsp  black pepper
Directions
  1. Stem and seed the bell peppers and the chile and cut them into thin strips. Cut the potatoes into 1/8-inch slices.
  2. In a 12-inch nonstick skillet, heat 1 teaspoon of the olive oil. Add the onions and potatoes and cook for 5 minutes. Add the bell peppers, chile, thyme, and 1/4 teaspoon of the salt. Cover and cook on medium heat, stirring occasionally, for about 15 minutes, until the potatoes are tender. Remove the skillet from the heat.
  3. In a large bowl, whisk together the eggs, egg whites, water, remaining 1/4 teaspoon of salt, and black pepper until blended. Stir the potatoes, onions, and peppers into the eggs.
  4. Coat the bottom of the skillet with the remaining teaspoon of oil and return it to medium heat. When the skillet is hot, pour in the potato-egg mixture and distribute the vegetables evenly. Cover and cook for 5 to 8 minutes, until the edges are firm and the bottom has browned.
  5. Place a large, flat plate over the skillet and flip the skillet over so that the frittata falls onto the plate. Slide the frittata back into the skillet and cook for about 5 minutes more, until the eggs are fully cooked.
  6. Serve immediately or at room temperature.

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