Artichoke Frittata

Just a simple answer to breakfast or a light supper. I love the freshness of this frittata and the lightness. You can add whatever veggies you want, but I like the orange peppers, artichoke hearts, grape tomatoes, and green onions with the feta. The tomatoes literally burst in your mouth creating a yummy ooziness.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 2  green onions, diced
• 1  orange bell pepper, diced
• 1  pint grape tomatoes
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 4  large eggs
• 4  ounces egg white substitute
• 1⁄2 cup  crumbled feta cheese, divided
•  salt and pepper

Directions

1. Using a non-stick pan or a cast iron skillet sprayed with cooking spray or 2 T olive oil, saute green onions and orange pepper, stirring a few times. Cook until golden. Add tomatoes and artichoke hearts, cook 3-5 minutes until tomatoes begin to burst.
2. While veggies are cooking, beat eggs and egg white substitue with salt and pepper and 1/4 C feta.
3. Pour mixture over eggs and tilt skillet to distribute evenly. Top with additional feta.
4. Cover and cook 6 minutes until set.
5. Cut into wedges and serve with diced green onions for garnish, if desired.