Go Back
+ servings
A skillet of sweet pepper frittata with mozzarella on a white table
Print

Sweet Pepper Frittata | Weight Watchers

This Weight Watchers friendly Sweet Pepper and Mozzarella Frittata is perfect served for breakfast, lunch or dinner! A versatile & tasty WW recipe!
Course Lunch
Cuisine Italian
Keyword weight watchers, weight watchers recipes, Weight watchers recipes with points
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 portions
Calories 144kcal
Author Marianne

Ingredients

  • 1 sweet red pepper deseeded & finely chopped
  • 1 sweet orange pepper deseeded & finely chopped
  • 3 - 4 scallion / green onion / spring onion finely chopped
  • Calorie controlled spray oil
  • 8 medium eggs
  • 3 tbsp skimmed milk
  • Salt & pepper
  • 1 cup light mozzarella (115g)
  • Chopped chives optional

Instructions

  • Preheat the oven to 400°F / 200°C / 180°C fan
  • Crack the eggs into a jug or bowl with the milk and a little salt and pepper. Whisk until light and fluffy and set aside.
  • Heat some calorie controlled spray oil over a medium heat in an ovensafe nonstick skillet, frying pan (10 - 12 inches). When hot, saute the chopped sweet peppers and scallion for 3 - 4 minutes.
  • Add the whisked egg to the pan and swirl around gently so that the egg mixture covers the chopped veg. Cook for a couple of minutes until the egg starts to set around the outside of the pan but is still liquid in the middle.
  • Tear up the mozzarella and dot it evenly over the top of the still wet frittata. Place the pan into the preheated oven for 10 - 12 minutes or until the eggs have set and the mozzarella starts to bubble.
  • Remove from the oven, sprinkle over some chopped chives if using and leave to cool for 5 minutes.
  • Slice into wedges and serve.

Nutrition

Serving: 1slice | Calories: 144kcal | Carbohydrates: 3g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 207mg | Potassium: 170mg | Fiber: 1g | Sugar: 2g