Photo of Artichoke and Red Pepper Frittata by WW

Artichoke and Red Pepper Frittata

Points® value
Total Time
36 min
20 min
16 min
This is a simple, but very satisfying frittata. Canned vegetables make this recipe a snap!


Black pepper

½ pinch(es)

Hard or semi-soft cheese

½ oz


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


  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.