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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 218.4
  • Total Fat: 6.3 g
  • Cholesterol: 104.9 mg
  • Sodium: 471.5 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 15.9 g

View full nutritional breakdown of MAKEOVER: Artichoke and Red pepper frittata (by SUMMERSUZ) calories by ingredient
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MAKEOVER: Artichoke and Red pepper frittata (by SUMMERSUZ)

Submitted by: SUMMERSUZ

View the original recipe for Artichoke and Red pepper frittata

Number of Servings: 4


    1 spray cooking spray
    1 medium onion chopped
    1 medium red pepper cooked, peeled and sliced 1/4" thick
    1 /2 14 oz can artichoke hearts drained and chopped
    1 cup roasted red peppers chopped
    1/2 tsp oregano
    1/2 tsp table salt
    1/2 tsp black pepper
    6 large egg whites
    2 large eggs
    1/2 tsp red pepper flakes
    1/2 cup swiss cheese grated

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Heat 10 inch nonstick ovenproof skillet coated with cooking spray over medium heat. Add onions and saute. Add potatoes, artichokes and peppers and saute 2 minutes stirring occasionally. In a bowl beat together egg whites, eggs red pepper flakes and 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 boiler 3-4 inches from heat until cheese melts, 1 minute. Cool and cut into 4 wedges.

Serving Size: 4 slices

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