Artichokeandredpepperfrittataww4points Recipes

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ARTICHOKE AND RED PEPPER FRITTATA (WW 4 POINTS)



Artichoke and Red Pepper Frittata (Ww 4 Points) image

So versatile, I could eat eggs for breakfast, lunch and dinner. That sentiment seems to be widely shared given the number of dishes from the world over featuring this staple. This Italian dish is my take on a Weight Watcher's recipe.

Provided by justcallmetoni

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

olive oil flavored cooking spray
1 medium onion, peeled and chopped
1 small garlic clove, minced
1 medium potato, cooked, peeled and sliced 1/4-inch thick
6 ounces artichoke hearts, canned without oil, about 1 cup, coarsely chopped
1 cup roasted red pepper, coarsely chopped
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground is best
6 large egg whites
2 large eggs
1/2 teaspoon crushed red pepper flakes
1/2 cup parmesan cheese or 1/2 cup asiago cheese, grated

Steps:

  • Lightly coat a 10-inch nonstick, ovenproof skillet with cooking spray over medium heat. (Please note, using a smaller or larger skillet changes both the cooking time and results.).
  • Add onion and sauté for a minute. Add garlic, cooked potatoes, artichokes and peppers. Sauté an additional two minutes, stirring occasionally.
  • In a medium bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs.
  • Pour over vegetable mixture. After a minute, gently lift egg mixture to let uncooked egg portion run to bottom of skillet. Cook frittata over medium heat until eggs begin to set, about 5 minutes.
  • When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute.
  • Cut into 4 wedges and serve hot. (I actually like cold frittatas as well, å la the Spanish tortilla.).

Nutrition Facts : Calories 199.2, Fat 6.4, SaturatedFat 3, Cholesterol 116.8, Sodium 1077.9, Carbohydrate 19.9, Fiber 4.5, Sugar 2.7, Protein 16.5

ARTICHOKE FRITTATA



Artichoke Frittata image

This rich, delicious, and easy-to-make appetizer can be served warm or cool. I sometimes use grated low-fat cheese and find that it is just as tasty and less greasy. Dried parsley works, too.

Provided by Jo Bice

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h

Yield 12

Number Of Ingredients 9

1 (12 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
1 bunch green onions, chopped
9 eggs, beaten
1 pound sharp Cheddar cheese, grated
14 saltine crackers, crumbled
½ cup chopped fresh parsley
2 cloves garlic, minced
1 dash hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
  • Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
  • Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 8.7 g, Cholesterol 143.6 mg, Fat 19.2 g, Fiber 1.8 g, Protein 15.4 g, SaturatedFat 9.4 g, Sodium 458.5 mg, Sugar 1.3 g

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