Artichoke and Red Pepper Frittata
1
Points®
Temps total: 36 min • Préparation: 20 min • Cuisson: 16 min • Portions: 4 • Difficulté: Facile
This is a simple, but very satisfying frittata. Canned vegetables make this recipe a snap!
Ingrédients
Black pepper
½ pinch(es)
Hard or semi-soft cheese
½ oz
Onion
1 medium, peeled and chopped
Uncooked potato
1 medium, red, cooked, peeled and sliced 1/4-inch thick
Canned artichoke hearts without oil
6 oz, about 1 cup, coarsely chopped
Roasted red peppers (packed in water)
1 cup(s), (water-packed), about 8 pieces, coarsely chopped
Red pepper flakes
½ tsp(s), crushed
Dried oregano
½ tsp(s)
Table salt
½ tsp(s)
Egg whites
6 serving(s), large
Raw egg
2 large
Instructions
1
Heat a 10-inch nonstick, ovenproof skillet coated with cooking spray over medium heat.
2
Add onion and sauté. Add potatoes, artichokes and peppers. Sauté 2 minutes, stirring occasionally.
3
In a bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs. Pour over vegetable mixture. Cook over medium heat until eggs begin to set, about 5 minutes. Gently lift egg mixture to let uncooked egg portion run to bottom of skillet. When almost set, sprinkle with cheese.
4
Place skillet under broiler 3 to 4 inches from heat until cheese melts, 1 minute. Cut into 4 wedges.
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