Lunch: Artichoke Frittata

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 lb. small red potatoes
1 tbsp. olive oil
1 tsp. olive oil
2 green onions
1 orange pepper
1 pt. grape tomatoes
1 can artichoke hearts
4 large eggs
4 large egg whites
1/2 c. feta cheese

Instructions

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.

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