[CnD] Artichoke Frittata

Food Dude cookinginthedark at att.net
Sun Jul 23 18:04:05 EDT 2017

Artichoke Frittata

Yield: 6 servings

-  5 large whole frozen artichoke hearts, thawed
-  2 teaspoons extra-virgin olive oil
-  1/2 teaspoon plus a few pinches salt
-  5 eggs
-  7 egg whites
-  1 tablespoon unsalted butter
-  2 tablespoons finely chopped parsley
-  2 tablespoons finely chopped thyme


Slice the artichoke hearts into 1/2-inch pieces.

Heat a saute pan over high heat. Lightly coat the bottom
with olive oil. When the oil begins to shimmer, add the
artichoke slices, reduce the heat to medium-low, and
saute the artichokes until they're tender, about
10 minutes, stirring occasionally.

Season the artichokes with salt as you saute them.
Remove them from the heat.

Crack the eggs into a medium bowl. Add the egg
whites and season them with a few pinches of salt.
Whisk them until they're well blended.

For a large frittata, heat a large nonstick pan over
medium-high heat and then add 1/2 tablespoon of
butter and allow it to coat the bottom of the pan.

Place half of the cooked artichoke slices in the pan
and sprinkle them with parsley and thyme. Reduce
the heat to low and pour half of the egg mixture
over the artichokes.

Quickly stir everything together so that the artichokes
are evenly distributed. Cook the mixture, without stirring,
until the eggs are almost set, approximately 4 minutes,
and then flip the frittata over and let it cook for another
minute or so. Slide out of the pan and onto a serving plate.

Repeat step 4 to make a second frittata. Cut each
frittata into 3 pieces. Serve hot or cold with bread.

Nutritional Information Per Serving

Calories: 119 ; Protein: 10 g ; Sodium: 382 mg;
Cholesterol: 182 mg ; Carbohydrates: 2 g
Exchanges: 1 Medium-Fat Meat, 1 Vegetable, 1/2 Fat

Keep On Cooking
Dale Campbell
Cooking In The Dark

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