Potato and artichoke frittata
1 Servings
Ingredients
| Quantity | 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 |
Directions
>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