Artichokeandredpepperfrittataww4points Recipes

ARTICHOKE & RED PEPPER FRITTATA

Steps:

• Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium heat. Add bell pepper and cook until tender, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Transfer to a plate. Wipe out the pan.
• Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper and the bell pepper mixture.
• Set a rack about 4 inches from the heat source; preheat the broiler.
• Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the frittata onto a platter and cut into wedges.

ARTICHOKE AND RED PEPPER FRITTATA (WW 4 POINTS)

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.).

ARTICHOKE AND RED PEPPER FRITTATA

Steps:

• Heat a 10-inch nonstick, ovenproof skillet coated with cooking spray over medium heat.
• Add onion and sauté. Add potatoes, artichokes and peppers. Sauté 2 minutes, stirring occasionally.
• 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.
• Place skillet under broiler 3 to 4 inches from heat until cheese melts, 1 minute. Cut into 4 wedges.

ARTICHOKE FRITTATA

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.

WW PEPPER-POTATO FRITTATA 4-POINTS

Steps:

• In a medium nonstick skillet with an oven proof handle, heat the oil.
• Saute' the bell peppers, onion and garlic until softened, 7-8 minutes.
• Stir in the potato and thyme; cook, stirring as needed, about 5 minutes longer.
• Preheat the broiler.
• In a small bowl, lightly beat the eggs, egg whites, salt and pepper; pour over the vegetables, stirring gently to combine.
• Reduce the heat and cook, without stirring, until the eggs are set, 12-15 minutes.
• Broil the frittata until the top is lightly browned, about 2 minutes.
• Let stand 5 minutes before serving.