Potato and Artichoke Frittata

Total Time
30mins
Prep 15 mins
Cook 15 mins

All the flavor with little points for your Weight Watchers plan. Great for breakfast, brunch or lunch.

Ingredients Nutrition

Directions

  1. Preheat the oven to 375.
  2. In a medium bowl, beat the eggs, egg whites, salt, pepper and 2 Tbsp water.
  3. In a medium nonstick skillet with an ovenproof handle, melt the butter over medium-low heat.
  4. Saute the artichokes, scallions and seasoning until softened, about 5 minutes.
  5. Stir in the potatoes.
  6. Add the egg mixture and cook, stirring, until the eggs just begin to set, about 2 min.
  7. Evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 5-6 minutes.
  8. Invert and cut into wedges.
  9. Only 3 points per serving.
Most Helpful

5 5

Wonderful, wonderful, wonderful! I added 4 oz. mushrooms (1 oz. per serving), 1/2 cup chopped fresh tomato (1/8 cup per serving) and 1 oz. part-skim mozzarella cheese (1/4 oz. per serving). I sauteed the mushrooms with the artichokes and onions (I used green onions). I didn't have "all ready made" italian seasoning so I sprinkled black pepper, salt, garlic powder, dried basil and dried oregeno over the veggies before sauteing. Then I added the potatoes and stired in the eggs - evenly distributing the veggies. Next I evenly spread the tomatoes on top. I let that cook for about 4 minutes, and just before throwing it into the oven, I sprinkled 1 oz. of mozzarella cheese evenly on top. Once in the oven, I let that bake about 6 minutes. Um, Um Good. Total meal based on WW journal entry with additional ingredients came to 3.5 points per serving (1/4 of frittata). I Served this with 1 cup unsweetened frozen-concentrate orange juice, diluted with 3 volume water (2 points) for a grand total of 5.5 points for breakfast. Thanks for sharing Dayla.

5 5

Considering this is a WW recipe - it is very good. I added fresh rosemary and garlic for a little more flavor. Great for dinner or breakfast. Thanks.

5 5

I have this recipe in my WW cookbook except, instead of the butter, it calls for 1 tsp olive oil. It is an absolutely wonderful frittata. I love how creamy it is without any cheese. I love frittatas cold so this is a great lunch for me!