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Artichoke and Red Pepper Frittata (Ww 4 Points)

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“So versatile, I could eat eggs for breakfast, lunch and dinner. That sentiment seems to be widely shared given the number of dishes from the world over featuring this staple. This Italian dish is my take on a Weight Watcher's recipe.”

Ingredients Nutrition


  1. Lightly coat a 10-inch nonstick, ovenproof skillet with cooking spray over medium heat. (Please note, using a smaller or larger skillet changes both the cooking time and results.).
  2. Add onion and sauté for a minute. Add garlic, cooked potatoes, artichokes and peppers. Sauté an additional two minutes, stirring occasionally.
  3. In a medium bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs.
  4. Pour over vegetable mixture. After a minute, gently lift egg mixture to let uncooked egg portion run to bottom of skillet. Cook frittata over medium heat until eggs begin to set, about 5 minutes.
  5. When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute.
  6. Cut into 4 wedges and serve hot. (I actually like cold frittatas as well, å la the Spanish tortilla.).

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