Artichoke and Red Pepper Frittata
Theresa
Haven’t tried this one yet.
ingredients
- 1 spray(s) cooking spray, or enough to coat skillet
- 1 medium onion(s), peeled and chopped
- 1 medium potato(es), red, cooked, peeled and sliced 1/4-inch thick
- 6 oz canned artichoke hearts, without oil, about 1 cup, coarsely chopped
- 1 cup(s) roasted red peppers, about 8 pieces, coarsely chopped
- 1/2 tsp dried oregano
- 1/2 tsp table salt
- 1/2 tsp black pepper
- 6 large egg white(s)
- 2 large egg(s)
- 1/2 tsp red pepper flakes, crushed
- 1/2 cup(s) hard cheese, Asiago, grated
directions
- 1
Heat a 10-inch nonstick, ovenproof skillet coated with cooking spray over medium heat.
- 2
Add onion and sauté. Add potatoes, artichokes and peppers. Sauté 2 minutes, stirring occasionally.
- 3
In a bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs. Pour over vegetable mixture. Cook over medium heat until eggs begin to set, about 5 minutes. Gently lift egg mixture to let uncooked egg portion run to bottom of skillet. When almost set, sprinkle with cheese.
- 4
Place skillet under broiler 3 to 4 inches from heat until cheese melts, 1 minute. Cut into 4 wedges.
notes
4 points per serving
Source: Theresa
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