Ingredients for Potato And Artichoke Frittata
- 6 large eggs
- 2 large egg whites
- 1/2 teaspoon salt
- Fresh Ground Pepper
- Unsalted Butter
- Canned Artichoke Hearts
- 2 chopped scallions
- Italian Herb Seasoning
- Red Potatoes
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Potato And Artichoke Frittata? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Potato And Artichoke Frittata
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together 6 large eggs, 2 large egg whites, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons water.
- In a 10-inch oven-safe nonstick skillet, melt 1 tablespoon butter over medium-low heat.
- Add 1 cup chopped artichoke hearts (canned, drained) and 2 chopped scallions. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in 1 1/2 cups cooked and diced potatoes (about 2 medium potatoes).
- Pour the egg mixture over the vegetables. Cook, stirring gently, until the edges begin to set, about 2 minutes.
- Distribute the vegetables evenly in the pan. Transfer the skillet to the preheated oven and bake for 5-6 minutes, or until the eggs are set and lightly golden.
- Let cool slightly before inverting the frittata onto a plate. Cut into wedges and serve.
- Approximately 3 Weight Watchers points per serving (Points may vary depending on specific ingredients and WW plan).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
8g
Fat
13g
Carbs
7g
