Italian Potato and Artichoke Frittata

           Breakfast, Easy, Recipes
Italian Potato and Artichoke Frittata
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potato frittata

 

Ingredients:

2 large eggs

4 egg whites

½ teaspoon salt

¼ teaspoon freshly ground pepper

2 Tablespoons water

1 teaspoon olive oil

1 ½ cups rinsed canned artichoke hearts, cut into wedges

3 scallions, sliced

¾ teaspoon Italian herb seasoning

2 small red potatoes, cooked and thinly sliced

Directions:

Preheat the oven to 375F. In a medium bowl, beat the eggs, egg whites, salt, pepper, and water.

Heat the oil in a medium nonstick skillet with an ovenproof handle over medium-low heat. Add the artichoke hearts, scallions, and Italian herb seasoning; cook, stirring occasionally, 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 minutes. If necessary, evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 5-6 minutes. Transfer the skillet to the oven and bake until the eggs are completely set in the center, 5-6 minutes. Invert and cut into wedges.

Makes 2 servings