|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.