Artichoke and Red Pepper Frittata


POINTS® Value |  4
Servings | 4
Preparation Time | 20 min
Cooking Time | 16 min
Level of Difficulty | Moderate

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



1 sprays 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 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 hard cheese, Asiago, grated

Instructions


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.