Italian Frittata Recipe
Ingredients
| Olive oil | 1 Teaspoon | |
| Shallot | 1 , chopped | |
| 1 medium new potato, cooked and cut into 1/2" cubes | ||
| Artichoke hearts | 1/2 Cup (16 tbs), sliced | |
| 1 roasted sweet red pepper, chopped | ||
| Thyme | 1 Teaspoon, chopped | |
| Egg | 1 | |
| Egg whites | 5 | |
| Water | 1 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Parmesan cheese | 2 Tablespoon, grated | |
| 1 tablespoon chopped fresh Italian parsley | ||
| Salt | To Taste | |
Directions
Warm the oil in a medium ovenproof no-stick skillet over medium heat.
Add the shallots; cook for 2 minutes, or until tender.
Add the potatoes, artichokes, red peppers, and thyme; cook for 2 minutes.
In a medium bowl, whisk together the egg, egg whites, and water.
Season with the salt and black pepper.
Pour over the vegetables and cook while gently moving a spatula across the bottom of the skillet for 3 minutes, or until the base of the frittata is almost set.
Coat a broiler pan with no-stick spray.
Preheat the broiler.
Place the frittata on the prepared pan.
Sprinkle the frittata with the Parmesan and parsley.
Broil 3" from the heat for 1 to 2 minutes, or until the frittata is cooked through and golden.
Add the shallots; cook for 2 minutes, or until tender.
Add the potatoes, artichokes, red peppers, and thyme; cook for 2 minutes.
In a medium bowl, whisk together the egg, egg whites, and water.
Season with the salt and black pepper.
Pour over the vegetables and cook while gently moving a spatula across the bottom of the skillet for 3 minutes, or until the base of the frittata is almost set.
Coat a broiler pan with no-stick spray.
Preheat the broiler.
Place the frittata on the prepared pan.
Sprinkle the frittata with the Parmesan and parsley.
Broil 3" from the heat for 1 to 2 minutes, or until the frittata is cooked through and golden.
Chef
