Artichoke and red pepper frittata
1 spray(s), or enough to coat skillet
1 medium, peeled and chopped
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
red pepper flakes
½ tsp, crushed
hard or semi-soft cheese
½ cup(s), shredded, Asiago variety
- Heat a 10-inch nonstick, ovenproof skillet coated with cooking spray over medium heat.
- Add onion and sauté. Add potatoes, artichokes and peppers. Sauté 2 minutes, stirring occasionally.
- 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.
- Place skillet under broiler 3 to 4 inches from heat until cheese melts, 1 minute. Cut into 4 wedges.