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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spanish Frittata

Source: dLife

A Spanish-style frittata made with eggs and vegetables.

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 3.3 Fat, 0.9 Vegetables, 0.3 Meat, 0.6 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

1.0
1 each large onion 1.0
1 each chopped green bell peppers 1.0
1 each medium red bell peppers 1.0
1 each Chile Peppers, green, whole 1.0
1 lb potatoes, fresh, medium 2.0
2 tsp olive oil 0.5
0 1/2 tsp ground thyme 0.5
0 1/2 tsp salt 2.0
2 each eggs 6.0
6 each egg whites 2.0
2 tbsp cold water 0.25
0 1/4 tsp black pepper

Directions

Stem and seed the bell peppers and the chile and cut them into thin strips. Cut the potatoes into 1/8-inch slices.
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.
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.
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.
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.
Serve immediately or at room temperature.