Photo of Artichoke and red pepper frittata by WW

Artichoke and red pepper frittata

Total Time
36 min
20 min
16 min
This frittata is simple but satisfying. It's perfect for a hearty breakfast or brunch. Using prepared vegetables makes it a snap! First, sauté some onions, cooked red potatoes, canned artichokes, and roasted red peppers in an ovenproof skillet. The veggies are then flavored with a mixture of egg whites, eggs, red pepper flakes, and oregano. Top it off with some shredded Asiago cheese right before broiling. Just keep an eye on your frittata as it broils; we call for 1 minute here until the cheese melts, but broilers can vary quite a bit in intensity. Cut into wedges and your frittata is ready to go!


Cooking spray

1 spray(s), or enough to coat skillet


1 medium, peeled and chopped

Uncooked potato

1 medium, red, cooked, peeled and sliced 1/4-inch thick

Canned artichoke hearts, drained

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 whites

6 large


2 large egg(s)

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.