Ingredients
-
2
-
4
-
1/2
-
1/4
-
1
-
1 1/2
-
3
-
3/4
-
2
-
-
-
-
-
-
Directions
Potato and Artichoke Frittata, All the flavor with little points for your Weight Watchers plan Great for breakfast, brunch or lunch , Considering this is a WW recipe – it is very good I added fresh rosemary and garlic for a little more flavor Great for dinner or breakfast Thanks , I have this recipe in my WW cookbook except, instead of the butter, it calls for 1 tsp olive oil It is an absolutely wonderful frittata I love how creamy it is without any cheese I love frittatas cold so this is a great lunch for me!
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Steps
|
1
Done
|
Preheat the Oven to 375. |
|
2
Done
|
in a Medium Bowl, Beat the Eggs, Egg Whites, Salt, Pepper and 2 Tbsp Water. |
|
3
Done
|
in a Medium Nonstick Skillet With an Ovenproof Handle, Melt the Butter Over Medium-Low Heat. |
|
4
Done
|
Saute the Artichokes, Scallions and Seasoning Until Softened, About 5 Minutes. |
|
5
Done
|
Stir in the Potatoes. |
|
6
Done
|
Add the Egg Mixture and Cook, Stirring, Until the Eggs Just Begin to Set, About 2 Min. |
|
7
Done
|
Evenly Distribute the Vegetables in the Pan and Cook, Without Stirring, Until the Eggs Are Almost Set, 5-6 Minutes. |
|
8
Done
|
Invert and Cut Into Wedges. |
|
9
Done
|
Only 3 Points Per Serving. |
