|Olive oil||1 Teaspoon|
|Shallot||1 , chopped|
|Potato||1 Medium, cooked and cut into 1/2" cubes|
|Thinly sliced artichoke hearts||1⁄2 Cup (8 tbs)|
|Roasted sweet red pepper||1 , chopped|
|Chopped fresh thyme||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Grated parmesan cheese||2 Tablespoon|
|Chopped fresh italian parsley||1 Tablespoon|
Warm the oil in a medium ovenproof no-stick skillet over medium heat.
Add the shallots; cook for 2 minutes, or until tender.
Add the potatoes, artichokes, red peppers, and thyme; cook for 2 minutes.
In a medium bowl, whisk together the egg, egg whites, and water.
Season with the salt and black pepper.
Pour over the vegetables and cook while gently moving a spatula across the bottom of the skillet for 3 minutes, or until the base of the frittata is almost set.
Coat a broiler pan with no-stick spray.
Preheat the broiler.
Place the frittata on the prepared pan.
Sprinkle the frittata with the Parmesan and parsley.
Broil 3" from the heat for 1 to 2 minutes, or until the frittata is cooked through and golden.
Calories 139 Calories from Fat 43
% Daily Value*
Total Fat 5 g7.4%
Saturated Fat 1.9 g9.4%
Trans Fat 0 g
Cholesterol 59.5 mg19.8%
Sodium 426.6 mg17.8%
Total Carbohydrates 13 g4.5%
Dietary Fiber 2.3 g9.3%
Sugars 2 g
Protein 10 g20.5%
Vitamin A 36.9% Vitamin C 61.5%
Calcium 11.9% Iron 8.4%
*Based on a 2000 Calorie diet