Recipe - Potato And Artichoke Frittata

2 Eggs
4 Egg whites
One half teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Unsalted butter
1 One half cup Drained rinsed canned
artichoke hearts; cut into
wedges
3 Scallions; cut or sliced up
Three fourths teaspoon Italian herb seasoning
2 small Red potatoes; cooked and
thinly cut or sliced up

From WEIGHT WATCHERS RECIPE COLLECTION

Preheat oven to 375. In a medium bowl, beat the eggs, egg whites,salt,
pepper and 2 T. water. In a medium nonstick skillet with an oven proof
handle, melt the butter over med.low heat. Saute the artichokes, scallions
and seasoning until softened, about 5 min. Stir in the potatoes. Add egg
mixture and cook, stirring, til the eggs begin to set, about 2 min. Evenly
distribute the vegetables in the pan and cook, without stirring, til the
eggs are almost set, 56 min. longer. Bake til the eggs are completely set
in the center. 56 min. Invert and cut into wedges. 4 servings

Per serving: 141 cals., 6 G fat, 114 mg. Chol., 14 G. carb., 4 G. fiber

You may serve with the breakfast meat of your choice and fresh biscuits and
fruit. Perfect for that breakfast on the deck!

Posted to TNT Recipes Digest by rdpatrick@juno.com (Robert D. Patrick) on
May 13, 1998