Potato and artichoke frittata

Yield: 1 Servings

Measure Ingredient
2 Eggs
4 Egg whites
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Unsalted butter
1½ cup Drained rinsed canned artichoke hearts; cut into wedges
3 Scallions; sliced
¾ teaspoon Italian herb seasoning
2 smalls Red potatoes; cooked and thinly sliced

>From WEIGHT WATCHERS RECIPE COLLECTION Preheat oven to 375. In a medium bowl, beat the eggs, egg whites,salt, pepper and 2 T. water. In a medium non-stick skillet with an oven proof handle, melt the butter over med.-low heat. Saute the artichokes, scallions and seasoning until softened, about 5 min. Stir in the potatoes. Add egg mixture and cook, stirring, til the eggs begin to set, about 2 min. Evenly distribute the vegetables in the pan and cook, without stirring, til the eggs are almost set, 5-6 min. longer. Bake til the eggs are completely set in the center. 5-6 min. Invert and cut into wedges. 4 servings Per serving: 141 cals., 6 G fat, 114 mg. Chol., 14 G. carb., 4 G. fiber You may serve with the breakfast meat of your choice and fresh biscuits and fruit. Perfect for that breakfast on the deck! Posted to TNT Recipes Digest by rdpatrick@... (Robert D. Patrick) on May 13, 1998

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