Weight Watchers Artichoke & Red Pepper Frittata



  • 1 cup coarsely chopped roasted red pepper
  • 1 medium chopped onion
  • 1 medium potato, cooked, peeled and sliced 1/4-inch thick
  • 1 small minced garlic clove
  • 1⁄2 cup grated Parmesan cheese or 1⁄2 cup asiago cheese
  • 1⁄2 tsp. crushed red pepper flakes
  • 1⁄2 tsp. freshly ground black pepper
  • 1⁄4 tsp. salt
  • 2 large eggs
  • 3⁄4 tsp. dried oregano
  • 6 large egg whites
  • 6 oz. artichoke hearts, canned, without oil, about 1 cup, coarsely chopped


  1. Coat a ten inch non-stick lightly with cooking spray on medium heat. (Keep in mind, that larger or smaller skillet can affect both the cooking results and time).
  2. Add the onions and sauté until smooth. Add cooked potatoes, peppers and artichokes. Sauté with occasional stirring for two more minutes.
  3. Beat the red pepper flakes, pepper, eggs, oregano, pepper, egg whites and salt in a medium bowl.
  4. Add over vegetable mixture. Lift the egg gently, after a minute, to let the uncooked egg part run to bottom of skillet.
  5. On a medium heat, cook frittata until the eggs start to set, for about five minutes.
  6. Sprinkle with cheese, when set.
  7. Put the skillet under the broiler for three to four inches from heat for about one minute or until the cheese melts.
  8. Slice into four wedges and serve hot.