Southwestern frittata
2
Points®
Total time: 22 min • Prep: 10 min • Cook: 12 min • Serves: 2 • Difficulty: Easy
An Italian favorite gets a Southwestern makeover with a few simple tweaks of spice and cheese. Ready to serve two in just over 20 minutes, this frittata recipe gets rolled and topped with salsa for an impressive finish. Try for a sit-down weekday breakfast or make on the weekend when you can enjoy to zesty flavors with family. Make several batches and add to your next brunch for a Tex-mex kick. Frittatas are super versatile and this one easy to alter to fit your tastes. Try changing out the cheddar for mozzarella and the salsa for tomato sauce to make an Italian version or add manchego cheese and top with sofrito for a Spanish twist.
Ingredients
Olive oil
1 tsp
Egg
2 large egg(s)
Egg whites
2 large
Table salt
¼ tsp
Black pepper
¼ tsp
Onion
½ medium, chopped
Red bell pepper
¼ medium, seeded and sliced
Green bell pepper
¼ medium, seeded and sliced
Weight Watchers Reduced-fat Mexican style shredded cheese
¼ cup(s)
Salsa
2 Tbsp
Instructions
1
In a medium nonstick skillet, heat oil.
2
In a small bowl, beat eggs, egg whites, salt and pepper until frothy.
3
Sauté onion and peppers until softened, about 5 minutes. Slowly pour in egg mixture and sprinkle with cheese. Cook, stirring gently, until slightly firm, 3 to 5 minutes.
4
Slide frittata onto a plate and turn it over. Slide back into pan to finish cooking, 1 to 2 minutes longer.
5
Cut frittata in half and roll up burrito-style. Serve topped with salsa.
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