Potato and Artichoke Frittata

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

Servings: 4

Time preparation: 15 min.

Time total: 30 min.

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5 (1307 votes)

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