Artichoke and Red Pepper Frittata (Ww 4 Points)

Total Time
Prep 10 mins
Cook 10 mins

So versatile, I could eat eggs for breakfast, lunch and dinner. That sentiment seems to be widely shared given the number of dishes from the world over featuring this staple. This Italian dish is my take on a Weight Watcher's recipe.

Ingredients Nutrition


  1. Lightly coat a 10-inch nonstick, ovenproof skillet with cooking spray over medium heat. (Please note, using a smaller or larger skillet changes both the cooking time and results.).
  2. Add onion and sauté for a minute. Add garlic, cooked potatoes, artichokes and peppers. Sauté an additional two minutes, stirring occasionally.
  3. In a medium bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs.
  4. Pour over vegetable mixture. After a minute, gently lift egg mixture to let uncooked egg portion run to bottom of skillet. Cook frittata over medium heat until eggs begin to set, about 5 minutes.
  5. When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute.
  6. Cut into 4 wedges and serve hot. (I actually like cold frittatas as well, å la the Spanish tortilla.).


Most Helpful

Now that's Italian! I really enjoyed this frittata. I made the recipe as stated but substituted scallions for the onions and added some sundried tomatoes. The red pepper flakes added a nice lingering heat. Overall great flavor combination that I will be making again.

Slatts June 30, 2008

Made for ZWT4. This is my new favorite frittata. Added mushrooms and sundried tomatoes. This is so light and the flavours just blend perfect. It was gone in minutes. Thanks so much justcallmetoni for sharing this recipe.

Benthe (Danish) June 25, 2008

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