Potato And Artichoke Frittata - cooking recipe

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
Preparation
    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.

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