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Italian Potato & Artichoke Frittata
Italian Potato & Artichoke Frittata
2 large eggs
4 egg whites
1/2 tsp. Salt
1/4 tsp. Pepper
2 Tbs. Water
1 tsp. Olive oil
1 1/2 c. rinsed canned artichoke hearts (cut into wedges)
3 scallions (sliced)
3/4 tsp. Italian herb seasoning
2 small red potatoes (cooked and thinly sliced)
Preheat oven to 375. Beat the eggs, egg whites, salt, pepper and water in a bowl. Heat the oil in a nonstick skillet with an ovenproof handle over medium low heat. Add the artichoke hearts, scallions and Italian herb seasoning and cook 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 - 5 minutes). Transfer the skillet to the oven and bake until the eggs are completely set in the center (about 6 minutes).
Italian Potato & Artichoke Frittata
2 large eggs
4 egg whites
1/2 tsp. Salt
1/4 tsp. Pepper
2 Tbs. Water
1 tsp. Olive oil
1 1/2 c. rinsed canned artichoke hearts (cut into wedges)
3 scallions (sliced)
3/4 tsp. Italian herb seasoning
2 small red potatoes (cooked and thinly sliced)
Preheat oven to 375. Beat the eggs, egg whites, salt, pepper and water in a bowl. Heat the oil in a nonstick skillet with an ovenproof handle over medium low heat. Add the artichoke hearts, scallions and Italian herb seasoning and cook 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 - 5 minutes). Transfer the skillet to the oven and bake until the eggs are completely set in the center (about 6 minutes).
