Artichoke and Red Pepper Frittata (Ww 4 Points)

By justcallmetoni on May 29, 2008

25 Characters Max

Enter Time:

:
:
Start

You can create up to five timers

Ingredients

    1. olive oil flavored cooking spray
    2. 1 medium onion, peeled and chopped
    3. 1 small garlic clove, minced
    4. 1 medium potato, cooked, peeled and sliced 1/4-inch thick
    5. 6 ounces artichoke hearts, canned without oil, about 1 cup, coarsely chopped
    6. 1 cup roasted red pepper, coarsely chopped
    7. 3/4 teaspoon dried oregano
    8. 1/4 teaspoon salt
    9. 1/2 teaspoon black pepper, freshly ground is best
    10. 6 large egg whites
    11. 2 large eggs
    12. 1/2 teaspoon crushed red pepper flakes
    13. 1/2 cup parmesan cheese or 1/2 cup asiago cheese, grated

Directions

  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.).
 
© 2013 Scripps Networks, LLC. All Rights Reserved.