Recipe by justcallmetoni
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.
Top Review by Slatts
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.
- olive oil flavored cooking spray
- 1 medium onion, peeled and chopped
- 1 small garlic clove, minced
- 1 medium potato, cooked, peeled and sliced 1/4-inch thick
- 170.09 g artichoke hearts, canned without oil, about 1 cup, coarsely chopped
- 236.59 ml roasted red pepper, coarsely chopped
- 3.69 ml dried oregano
- 1.23 ml salt
- 2.46 ml black pepper, freshly ground is best
- 6 large egg whites
- 2 large eggs
- 2.46 ml crushed red pepper flakes
- 118.29 ml parmesan cheese or 118.29 ml asiago cheese, grated
Directions See How It's Made
- 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.).
- Add onion and sauté for a minute. Add garlic, cooked potatoes, artichokes and peppers. Sauté an additional two minutes, stirring occasionally.
- In a medium bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs.
- 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.
- When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute.
- Cut into 4 wedges and serve hot. (I actually like cold frittatas as well, å la the Spanish tortilla.).