Directions:
- Preheat the oven to 375.
- In a medium bowl, beat the eggs, egg whites, salt, pepper and 2 Tbsp water.
- In a medium nonstick skillet with an ovenproof handle, melt the butter over medium-low heat.
- Saute the artichokes, scallions and seasoning until softened, about 5 minutes.
- Stir in the potatoes.
- Add the egg mixture and cook, stirring, until the eggs just begin to set, about 2 min.
- Evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 5-6 minutes.
- Invert and cut into wedges.
- Only 3 points per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.63 Kcal (1137 kJ) | ||
| Calories from fat | 109.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.18g | 19% | |
|---|---|---|---|
| Cholesterol | 89.47mg | 30% | |
| Sodium | 463.16mg | 19% | |
| Potassium | 738.22mg | 16% | |
| Total Carbs | 30.54g | 10% | |
| Sugars | 9.36g | 37% | |
| Dietary Fiber | 6.57g | 26% | |
| Protein | 11.19g | 22% | |
| Vitamin C | 18.9mg | 32% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 1.4mg | 8% | |
| Calcium | 99.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 109.38 Kcal (458 kJ) | ||
| Calories from fat | 44.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.9g | 19% | |
|---|---|---|---|
| Cholesterol | 36.03mg | 30% | |
| Sodium | 186.5mg | 19% | |
| Potassium | 297.26mg | 16% | |
| Total Carbs | 12.3g | 10% | |
| Sugars | 3.77g | 37% | |
| Dietary Fiber | 2.65g | 26% | |
| Protein | 4.5g | 22% | |
| Vitamin C | 7.6mg | 32% | |
| Vitamin A | 0.4mg | 31% | |
| Iron | 0.6mg | 8% | |
| Calcium | 40.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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