Artichoke and Red Pepper Frittata

Weight Watchers Recipe

Ratings (139)

6PointsPlus Value

Prep time: 20 min

Cook time: 16 min

Other time: 0 min

Serves: 4

This frittata is simple but satisfying. Using prepared vegetables makes it a snap!

1 spray(s) cooking spray, or enough to coat skillet

1 medium uncooked onion(s), peeled and chopped

1 medium uncooked 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 (packed in water), 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) (shredded) hard cheese, Asiago variety

Heat a 10-inch nonstick, ovenproof skillet coated with cooking spray over medium heat.
Add onion and sauté. Add potatoes, artichokes and peppers. Sauté 2 minutes, stirring occasionally.
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.
Place skillet under broiler 3 to 4 inches from heat until cheese melts, 1 minute. Cut into 4 wedges.

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