Artichoke And Red Pepper Frittata (Ww 4 Points) - cooking recipe

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 1/2 cup asiago cheese, grated

Preparation

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.).
Add onion and saute for a minute. Add garlic, cooked potatoes, artichokes and peppers. Saute an additional two minutes, stirring occasionally.
In a medium bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs.
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.
When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute.
Cut into 4 wedges and serve hot. (I actually like cold frittatas as well, a la the Spanish tortilla.).