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Photo of Artichoke and potato frittata by WW

Artichoke and potato frittata

2
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
For a quick and easy one-pan meal, grab eggs and some pantry staples for a fast frittata.

Ingredients

Egg(s)

4 small

Egg white

2 medium

Skim milk

¼ cup(s), (60ml)

Garlic

2 clove(s), crushed

Potato(es)

160 g, (desiree) thinly sliced (2 small)

Artichoke hearts, canned, rinsed, drained

425 g, cut into wedges

Green shallot(s)

3 individual, thinly sliced

Fresh flat-leaf parsley

¼ cup(s), finely chopped

Extra light cheddar cheese

⅓ cup(s), grated, (40g), grated

Lemon(s)

1 medium, cut into wedges

Instructions

  1. Whisk together eggs, egg whites, milk and garlic in a medium bowl. Season with salt and freshly ground black pepper.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook potatoes for 3–4 minutes or until golden. Add artichokes, shallots and parsley.
  3. Preheat grill to high. Pour egg mixture over potato mixture in pan. Cook over low heat for 6–8 minutes or until almost set. Sprinkle with cheese. Place frittata under grill and cook for 4–5 minutes or until golden and set. Cut frittata into wedges and serve with lemon wedges.

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