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