Photo of Spinach & pepper frittata by WW

Spinach & pepper frittata

0 - 5
PersonalPoints™ per serving
Total Time
30 min
5 min
25 min
This vegetarian frittata makes for a perfect lunch.


Calorie controlled cooking spray

4 spray(s)

Red pepper(s)

½ medium, deseeded and diced


½ medium, diced

Potato(es), Raw

50 g, peeled and diced


25 g, shredded

Egg, whole, raw

2 medium, raw, beaten


  1. Heat cooking spray in a 20-23cm non-stick frying pan with a heatproof handle over a low heat. Add the peppers, onion, and potato, together with 2 tbsp of cold water. Season with salt and pepper.
  2. Cover and cook for 10-15 minutes, stirring occasionally, until the potatoes are cooked through and golden brown. Add the spinach to the pan and continue cooking for 2-3 minutes, until wilted.
  3. Pour the beaten eggs over the ingredients in the pan. Lift the mixture at the edges with a fork, to let the raw egg run down into the base. Cook for 5 minutes, or until the base is golden.
  4. Meanwhile preheat the grill to high. Place the pan under the hot grill and cook for 2-3 minutes, or until golden and just firm. Cut into wedges and serve hot or cold.