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.
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.
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!
Really great, my husband even commented that it was really tasty.