Artichoke and Red Pepper Frittata

Total Time
36 min
20 min
16 min
This frittata is simple but satisfying. Using prepared vegetables makes it a snap!


cooking spray

1 spray(s), or enough to coat skillet

uncooked onion(s)

1 medium, peeled and chopped

uncooked potato(es)

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), about 8 pieces, coarsely chopped

dried oregano

½ tsp

table salt

½ tsp

black pepper

½ tsp

egg white(s)

6 large


2 large

red pepper flakes

½ tsp, crushed

hard or semi-soft cheese

½ cup(s), shredded, Asiago variety


  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.

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