Artichoke and red pepper frittata | Recipes | WW USA

Ingredients

• 1 spray(s) Cooking spray, or enough to coat skillet
• 1 medium Onion, peeled and chopped
• 1 medium Uncooked potato, red, cooked, peeled and sliced 1/4-inch thick
• 6 oz Canned artichoke hearts, drained, about 1 cup, coarsely chopped
• 1 cup(s) Roasted red peppers (packed in water), about 8 pieces, coarsely chopped
• 1/2 tsp Dried oregano
• 1/2 tsp Table salt
• 1/2 tsp Black pepper
• 6 large Egg whites
• 2 large egg(s) Egg
• 1/2 tsp Red pepper flakes, crushed
• 1/2 cup(s), shredded Hard or semi-soft cheese, Asiago variety