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    You are in: Home / Recipes / Potato and Artichoke Frittata Recipe
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    Potato and Artichoke Frittata

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    dayla's Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on April 05, 2003


      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.

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    • on August 09, 2006


      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.

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    • on February 06, 2005


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Potato and Artichoke Frittata

    Serving Size: 1 (240 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 176.0
    Calories from Fat 51
    Total Fat 5.6 g
    Saturated Fat 2.6 g
    Cholesterol 113.3 mg
    Sodium 447.6 mg
    Total Carbohydrate 21.9 g
    Dietary Fiber 5.1 g
    Sugars 2.1 g
    Protein 10.7 g

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