Monday, January 09, 2012

Easy and Quick Potato-Veggie Frittata

One of the best things about having some potatoes cooked and stored in the refrigerator, is that I can put together lunch pretty quickly when we have had a busy morning. I just need to select a protein and some vegetables, and it all comes together quite nicely. The possibilities are quite endless, limited only by the contents of the food lockers.

Today I decided to make up a potato and veggie frittata and it was delicious... just the thing for a warm lunch on a cool day. And the ingredients are things that most of us would normally have on hand, too.

Serve this with a glass of milk, and a piece of fruit, for a complete, nutritious lunch.

Potato and Vegetable Frittata
Makes 2 servings
  • 1 medium potato, baked and cooled
  • 1 thin slice of white onion, diced
  • 1 small tomato, cut in small pieces
  • 1/2 cup spinach leaves, chopped
  • 2 white mushrooms, sliced
  • 1 large fresh egg
  • 3/8 cup egg whites
  • Salt and pepper to taste
  • Sprinkle of crumbled bacon bits, optional *
  1. Dice the potato and place in a frying pan that has been coated with non-stick spray, over MEDIUM heat.
  2. Add the vegetables and cook till soft, approximately 5 minutes.
  3. Meanwhile beat the egg and the egg whites together in a small bowl.
  4. Pour the egg mixture over the contents of the frying pan, and sprinkle with salt and pepper.
  5. Cover and allow to cook for another 5 or 6 minutes. It will be done when no longer shiny.
  6. Divide in half and put on 2 plates to serve. Sprinkle with bacon bits if desired.
Per serving, not including bacon bits.
Weight Watchers P+ = .
Calories 130; Protein 10g; Carbohydrate 17g; Fat 3g; Fibre 2g.
* Adding 1 tsp of bacon bits adds 1 WW P+ to the meal.

Cook the veggies...

and then add the egg mixture.

When cooked, remove from heat and divide in half to serve.

Sprinkle with cooked, crumbled bacon if you like.