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Nutrition Facts
Serving Size 1 (240g) Recipe makes 4 servings
Calories 176
Calories from Fat 51		(28%)
Amount Per Serving		%DV
	Total Fat 5.7g	8%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 113mg		37%
Sodium 447mg		18%
Potassium 730mg		20%
Total Carbohydrate 21.9g		7%
	Dietary Fiber 5.2g	20%
	Sugars 2.2g
Protein 10.8g		21%
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Potato and Artichoke Frittata

Recipe #52228 | 30 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: dayla
Jan 24, 2003

All the flavor with little points for your Weight Watchers plan. Great for breakfast, brunch or lunch.

SERVES 4 (change servings and units)

Ingredients

2 eggs
4 egg whites
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon unsalted butter
1 1/2 cups drained rinsed canned artichoke hearts, cut into wedges
3 scallions, sliced
3/4 teaspoon Italian herb seasoning
2 small red potatoes, cooked and thinly sliced

Directions

1
Preheat the oven to 375.
2
In a medium bowl, beat the eggs, egg whites, salt, pepper and 2 Tbsp water.
3
In a medium nonstick skillet with an ovenproof handle, melt the butter over medium-low heat.
4
Saute the artichokes, scallions and seasoning until softened, about 5 minutes.
5
Stir in the potatoes.
6
Add the egg mixture and cook, stirring, until the eggs just begin to set, about 2 min.
7
Evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 5-6 minutes.
8
Invert and cut into wedges.
9
Only 3 points per serving.

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Browse similar recipes by category

Course > Breakfast > Omelets & Frittatas
Course > Lunch/Snacks
Main Ingredient > Vegetables > Potatoes
Main Ingredient > Eggs/Dairy > Eggs
Preparation > Time to Make > < 30 mins
Preparation > Simple
Occasion > Brunch

Featured Reviews for This Recipe

From: Lizzybob

On Aug 9, 2006

Considering this is a WW recipe - it is very good. I added fresh rosemary and garlic for a little more flavor. Great for dinner or breakfast. Thanks.

0 people found this review helpful

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From: Gemma Meissner

On Mar 1, 2004

Really great, my husband even commented that it was really tasty.

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From: Trixyinaz

On Apr 5, 2003

Wonderful, wonderful, wonderful! I added 4 oz. mushrooms (1 oz. per serving), 1/2 cup chopped fresh tomato (1/8 cup per serving) and 1 oz. part-skim mozzarella cheese (1/4 oz. per serving). I sauteed the mushrooms with the artichokes and onions (I used green onions). I didn't have "all ready made" italian seasoning so I sprinkled black pepper, salt, garlic powder, dried basil and dried oregeno over the veggies before sauteing. Then I added the potatoes and stired in the eggs - evenly distributing the veggies. Next I evenly spread the tomatoes on top. I let that cook for about 4 minutes, and just before throwing it into the oven, I sprinkled 1 oz. of mozzarella cheese evenly on top. Once in the oven, I let that bake about 6 minutes. Um, Um Good. Total meal based on WW journal entry with additional ingredients came to 3.5 points per serving (1/4 of frittata). I Served this with 1 cup unsweetened frozen-concentrate orange juice, diluted with 3 volume water (2 points) for a grand total of 5.5 points for breakfast. Thanks for sharing Dayla.

8 people found this review helpful

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From: ladypit

On Feb 6, 2005

I have this recipe in my WW cookbook except, instead of the butter, it calls for 1 tsp olive oil. It is an absolutely wonderful frittata. I love how creamy it is without any cheese. I love frittatas cold so this is a great lunch for me!

1 person found this review helpful

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