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Italian Frittata

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Ingredients
  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
  Egg 1
  Egg whites 5
  Water 1 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Grated parmesan cheese 2 Tablespoon
  Chopped fresh italian parsley 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Broiled
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Artichoke
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
4

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