Sunday, October 04, 2009

Artichoke and Red Pepper Frittata

This frittata is simple but satisfying. Using prepared vegetables makes it a snap! 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 Instructions 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. POINTS® Value: 4 Servings: 4 Preparation Time: 20 min Cooking Time: 16 min Level of Difficulty: Moderate Article courtesy of Weight Watchers

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