Italian potato and artichoke frittata
¼ tsp, freshly ground
Canned artichoke hearts without oil
1½ cup(s), rinsed, and cut into wedges
3 medium, sliced
Cooked red potato(es)
2 small, thinly sliced
- Preheat the oven to 375°F. In a medium bowl, beat the eggs, egg whites, salt, pepper, and water.
- Heat the oil in a medium nonstick skillet with an ovenproof handle over medium-low heat. Add the artichoke hearts, scallions, and Italian herb seasoning; cook, stirring occasionally, until softened, about 5 minutes. Stir in the potatoes.
- Add the egg mixture and cook stirring until the eggs just begin to set, about 2 minutes. If necessary, evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 5–6 minutes. Transfer the skillet to the oven and bake until the eggs are completely set in the center, 5–6 minutes. Invert and cut into 4 wedges. Yields 1 wedge per serving.