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WeightWatchers’ Potato and Pepper Frittata

Serves 4

4 points per serving

This frittata is the ultimate easy-on-the-cook egg dish for breakfast or brunch. It’s impressive-looking enough to serve a crowd, but simple enough to put together for a quick breakfast. Also, the recipe is extremely versatile. You can substitute other vegetables, such as zucchini, chopped broccoli or tomatoes, and other cheeses, such as feta or Monterey Jack, instead of what the recipe calls for here.


  • 1 tablespoon of canola oil
  • 2 cups of frozen shredded hash brown potatoes
  • 8 medium scallions, chopped
  • 1 medium red bell pepper, seeded and chopped
  • A pinch of salt
  • ¼ cup of fresh, flat-leaf parsley, chopped
  • 2 cups of liquid egg substitute
  • ½ cup of shredded fat-free cheddar cheese
  • 1 tablespoon of shredded Parmesan cheese
  • ½ teaspoon of coarsely ground black pepper


1. Heat the oil in a medium non-stick skillet over medium heat. Add the hash browns, scallions, bell pepper and salt; cook, stirring frequently, until the vegetables are tender and golden, 8 to 10 minutes. Stir in the parsley.

2. Meanwhile, spray a large non-stick skillet with non-stick spray and set over medium heat. Add the egg substitute and cook until set, 7 to 8 minutes, lifting the edges often with a spatula to let the uncooked egg substitute flow underneath.

3. Spoon the potato mixture over the frittata, then sprinkle with the cheddar cheese, Parmesan cheese and ground pepper. Cover the skillet and cook until the cheese melts, about 3 minutes.