Artichoke and Red Pepper Frittata (Ww 4 Points)

Ingredients

• olive oil flavored cooking spray
• 1 medium onion, peeled and chopped
• 1 small garlic clove, minced
• 1 medium potato, cooked, peeled and sliced 1/4-inch thick
• 6 ounces artichoke hearts, canned without oil, about 1 cup, coarsely chopped
• 1 cup roasted red pepper, coarsely chopped
• 3/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground is best
• 6 large egg whites
• 2 large eggs
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup parmesan cheese or asiago cheese, grated

Directions

1. 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. 2

   Add onion and sauté for a minute. Add garlic, cooked potatoes, artichokes and peppers. Sauté an additional two minutes, stirring occasionally.

3. 3

   In a medium bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs.

4. 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. 5

   When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute.

6. 6

   Cut into 4 wedges and serve hot. (I actually like cold frittatas as well, å la the Spanish tortilla.).