Potato And Artichoke Frittata

• 2 eggs
• 4 egg whites
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon unsalted butter
• 1 1/2 cups drained rinsed canned artichoke hearts, cut into wedges
• 3 scallions, sliced
• 3/4 teaspoon Italian herb seasoning
• 2 small red potatoes, cooked and thinly sliced

1. Preheat the oven to 375.
2. In a medium bowl, beat the eggs, egg whites, salt, pepper and 2 Tbsp water.
3. In a medium nonstick skillet with an ovenproof handle, melt the butter over medium-low heat.
4. Saute the artichokes, scallions and seasoning until softened, about 5 minutes.
5. Stir in the potatoes.
6. Add the egg mixture and cook, stirring, until the eggs just begin to set, about 2 min.
7. Evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 5-6 minutes.
8. Invert and cut into wedges.
9. Only 3 points per serving.

eggs, egg whites, salt, fresh ground pepper, unsalted butter, hearts, scallions, italian herb seasoning, red potatoes

Taken from www.food.com/recipe/potato-and-artichoke-frittata-52228 (may not work)