Artichoke Frittata

By KrissyW330

An open-faced omelet packed with tangy feta, artichokes, and other veggies makes a colorful, satisfying main dish for breakfast, lunch, or dinner!

Ingredients

• 1 pound(s) small red potatoes, cut into quarters
• 1 tablespoon(s) olive oil
• 1 teaspoon(s) olive oil
• 2 green onions, sliced
• 1 (8-ounce) orange pepper, chopped
• 1 pint(s) grape tomatoes
• 1 can(s) (13- to 14-ounce) artichoke hearts, rinsed and chopped
• 4 large eggs
• 4 large egg whites
• 1/2 cup(s) feta cheese, crumbled

Details

Servings 1
Cooking time 30mins
Adapted from goodhousekeeping.com

Preparation

Step 1

Arrange oven rack 6 inches from broiler heat source. Preheat broiler.

To medium microwave-safe bowl, add potatoes and 1/4 cup water; cover with vented plastic wrap. Microwave on high 8 minutes or until tender. Drain. On jelly-roll pan, toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Broil 6 minutes or until browned.

Meanwhile, in nonstick 10-inch skillet, heat 1 tablespoon oil on medium 1 minute. Add green onions and orange pepper; cook 5 minutes or until golden, stirring occasionally. Add tomatoes and artichoke hearts; cook 2 to 5 minutes or until tomatoes start to burst, stirring occasionally.

While vegetables cook, in medium bowl, beat eggs and egg whites with 1/4 teaspoon each salt and pepper and half of feta. Pour over vegetables and tilt skillet to distribute. Top with remaining feta. Cover; cook 5 to 6 minutes or until set. Serve with potatoes.