1. Lightly coat a 10-inch nonstick, ovenproof skillet with cooking spray over medium heat. (Please note, using a smaller or larger skillet changes both the cooking time and results.). 2. Add onion and sauté for a minute. Add garlic, cooked potatoes, artichokes and peppers. Sauté an additional two minutes, stirring occasionally. 3. In a medium bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs. 4. Pour over vegetable mixture. After a minute, gently lift egg mixture to let uncooked egg portion run to bottom of skillet. Cook frittata over medium heat until eggs begin to set, about 5 minutes. 5. When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute. 6. Cut into 4 wedges and serve hot. (I actually like cold frittatas as well, å la the Spanish tortilla.). ---------------------------------------------------------------------------
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