Photo of Artichoke and Red Pepper Frittata by WW

Artichoke and Red Pepper Frittata

Smartpoints value per serving
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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