Potato and Bell-Pepper Frittata with Thyme

Total Time
40 min
10 min
30 min
Like all frittatas, this one can be served immediately. If you prefer, you can make it up to 1 hour ahead of time, and serve it at room temperature.


olive oil

2 tsp

sweet red pepper(s)

2 medium, seeded and thinly sliced

uncooked onion(s)

1 medium, thinly sliced

garlic clove(s)

2 medium clove(s), minced

uncooked potato(es)

1 small, cooked and thinly sliced

dried thyme

½ tsp, crumbled


4 large

egg white(s)

2 large

table salt

½ tsp

black pepper

¼ tsp, freshly ground


  1. Heat the oil in a medium nonstick skillet with an ovenproof handle over medium heat. Add the bell peppers, onion, and garlic; cook, stirring occasionally, until softened, 7–8 minutes. Stir in the potato and thyme; cook, stirring occasionally, about 5 minutes.
  2. Preheat the broiler. In a small bowl, lightly beat the eggs, egg whites, salt, and pepper; pour over the vegetables, stirring gently to combine. Reduce the heat and cook, without stirring, until the eggs are set, 12–15 minutes. Place the frittata in the skillet under the broiler and broil until the top is lightly browned, about 2 minutes. Let stand 5 minutes before serving. Yields 1/4 of frittata per serving.

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