Artichoke & Parmesan Frittata (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Artichoke & Parmesan Frittata

http://www.eatingwell.com/recipes/artichoke_frittata.html

From EatingWell:  EatingWell Fast & Flavorful Meatless Meals (2011)

This 20-minute frittata combines convenient frozen artichokes and Parmesan cheese. To add another savory layer, throw in a few tablespoons of chopped oil-cured olives. Serve with a salad and some crusty bread for a nice lunch or light supper.

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Preparation

  1. Position oven rack in upper third of oven; preheat broiler.
  2. Lightly beat eggs and egg whites together in a bowl. Stir in 1/4 cup Parmesan, parsley, salt and pepper; set aside.
  3. Heat oil in a large broiler-safe nonstick skillet (see Tip) over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and continue cooking until fragrant, about 1 minute. Add artichoke hearts and cook, stirring, until heated through, 3 to 4 minutes.
  4. Spread artichoke mixture evenly over bottom of skillet. Pour the reserved egg mixture into skillet and tilt to distribute it evenly. Reduce heat to medium-low and cook, undisturbed, until eggs are set on the bottom but the top is still runny, 3 to 5 minutes.
  5. Sprinkle remaining 1/4 cup Parmesan over frittata. Place the pan under the broiler. Broil until the top is set and turning golden brown, about 2 minutes. Loosen the frittata and slide it onto a serving platter. Serve immediately.

Nutrition

Per serving : 164 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 148 mg Cholesterol; 9 g Carbohydrates; 13 g Protein; 3 g Fiber; 414 mg Sodium; 308 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 1/2 medium-fat meat

Tips & Notes