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.

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