Best Artichoke And Red Pepper Frittata Ww 4 Points Recipes

ARTICHOKE AND RED PEPPER FRITTATA

Artichoke and red pepper frittata image

This frittata is simple but satisfying. It's perfect for a hearty breakfast or brunch. Using prepared vegetables makes it a snap! First, sauté some onions, cooked red potatoes, canned artichokes, and roasted red peppers in an ovenproof skillet. The veggies are then flavored with a mixture of egg whites, eggs, red pepper flakes, and oregano. Top it off with some shredded Asiago cheese right before broiling. Just keep an eye on your frittata as it broils; we call for 1 minute here until the cheese melts, but broilers can vary quite a bit in intensity. Cut into wedges and your frittata is ready to go!

Time 36m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 spray(s) Cooking spray or enough to coat skillet
1 medium Uncooked onion(s) peeled and chopped
1 medium Uncooked potato(es) red, cooked, peeled and sliced 1/4-inch thick
6 oz Canned artichoke hearts without oil about 1 cup, coarsely chopped
1 cup(s) Roasted red peppers (packed in water) about 8 pieces, coarsely chopped
0.5 tsp Dried oregano
0.5 tsp Table salt
0.5 tsp Black pepper
6 large Egg white(s)
2 large egg(s) Egg(s)
0.5 tsp Red pepper flakes crushed
0.5 cup(s), shredded Hard or semi-soft cheese Asiago variety

Steps:

Heat a 10-inch nonstick, ovenproof skillet coated with cooking spray over medium heat.
Add onion and sauté. Add potatoes, artichokes and peppers. Sauté 2 minutes, stirring occasionally.
In a bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs. Pour over vegetable mixture. Cook over medium heat until eggs begin to set, about 5 minutes. Gently lift egg mixture to let uncooked egg portion run to bottom of skillet. When almost set, sprinkle with cheese.
Place skillet under broiler 3 to 4 inches from heat until cheese melts, 1 minute. Cut into 4 wedges.

Nutrition Facts : Calories 234 kcal

ARTICHOKE AND RED PEPPER FRITTATA (WW 4 POINTS)

Artichoke and Red Pepper Frittata (Ww 4 Points) image

So versatile, I could eat eggs for breakfast, lunch and dinner. That sentiment seems to be widely shared given the number of dishes from the world over featuring this staple. This Italian dish is my take on a Weight Watcher's recipe.

Provided by justcallmetoni

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

olive oil flavored cooking spray
1 medium onion, peeled and chopped
1 small garlic clove, minced
1 medium potato, cooked, peeled and sliced 1/4-inch thick
6 ounces artichoke hearts, canned without oil, about 1 cup, coarsely chopped
1 cup roasted red pepper, coarsely chopped
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground is best
6 large egg whites
2 large eggs
1/2 teaspoon crushed red pepper flakes
1/2 cup parmesan cheese or 1/2 cup asiago cheese, grated

Steps:

Lightly coat a 10-inch nonstick, ovenproof skillet with cooking spray over medium heat. (Please note, using a smaller or larger skillet changes both the cooking time and results.).
Add onion and sauté for a minute. Add garlic, cooked potatoes, artichokes and peppers. Sauté an additional two minutes, stirring occasionally.
In a medium bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs.
Pour over vegetable mixture. After a minute, gently lift egg mixture to let uncooked egg portion run to bottom of skillet. Cook frittata over medium heat until eggs begin to set, about 5 minutes.
When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute.
Cut into 4 wedges and serve hot. (I actually like cold frittatas as well, å la the Spanish tortilla.).

Nutrition Facts : Calories 199.2, Fat 6.4, SaturatedFat 3, Cholesterol 116.8, Sodium 1077.9, Carbohydrate 19.9, Fiber 4.5, Sugar 2.7, Protein 16.5

WW PEPPER-POTATO FRITTATA 4-POINTS

Ww Pepper-Potato Frittata 4-Points image

This is out of one of my old WW cookbooks back during the 123 Success time. Dated in 1997. It's really good. Hope you enjoy it.

Provided by teresas

Categories Breakfast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
2 red bell peppers, seeded and thinly sliced
1 onion, thinly sliced
2 garlic cloves, minced
1 small white potato, cooked and thinly slice
1/2 teaspoon dried thyme leaves, crumbled
4 eggs
2 egg whites
1/2 teaspoon salt
1/4 teaspoon ground pepper

Steps:

In a medium nonstick skillet with an oven proof handle, heat the oil.
Saute' the bell peppers, onion and garlic until softened, 7-8 minutes.
Stir in the potato and thyme; cook, stirring as needed, about 5 minutes longer.
Preheat the broiler.
In a small bowl, lightly beat the eggs, egg whites, salt and pepper; pour over the vegetables, stirring gently to combine.
Reduce the heat and cook, without stirring, until the eggs are set, 12-15 minutes.
Broil the frittata until the top is lightly browned, about 2 minutes.
Let stand 5 minutes before serving.

ARTICHOKE FRITTATA

Artichoke Frittata image

This rich, delicious, and easy-to-make appetizer can be served warm or cool. I sometimes use grated low-fat cheese and find that it is just as tasty and less greasy. Dried parsley works, too.

Provided by Jo Bice

Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes

Time 1h

Yield 12

Number Of Ingredients 9

Ingredients

1 (12 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
1 bunch green onions, chopped
9 eggs, beaten
1 pound sharp Cheddar cheese, grated
14 saltine crackers, crumbled
½ cup chopped fresh parsley
2 cloves garlic, minced
1 dash hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Heat 3 tablespoons of the reserved marinade from the artichoke hearts in a large skillet. Cook and stir green onions in hot marinade until wilted, 2 to 3 minutes.
Stir cooked green onions, eggs, Cheddar cheese, saltine crackers, parsley, garlic, hot pepper sauce, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
Bake in the preheated oven until center is puffy and no longer moist, about 40 minutes; cool slightly before cutting into squares.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 8.7 g, Cholesterol 143.6 mg, Fat 19.2 g, Fiber 1.8 g, Protein 15.4 g, SaturatedFat 9.4 g, Sodium 458.5 mg, Sugar 1.3 g