Saturday, June 14, 2008

Artichoke Frittata

This made a delicious breakfast this morning.

Baked Artichoke Frittata
14 oz canned quartered artichoke hearts, drained
½ c. shredded reduced fat cheddar cheese
3 eggs
3 egg whites
1/2 c. skim milk
1/4 teaspoon hickory smoked salt
1/4 teaspoon pepper dash ground nutmeg
2 TB reduced fat grated Parmesan cheese

Spray 9 inch pie pan with cooking spray. Spread artichokes in pan. Sprinkle cheddar cheese on top. In medium bowl, beat eggs and egg whites with milk, salt, pepper, and nutmeg. Pour mixture over artichokes & cheddar. Top with Parmesan.
Bake at 350°F until frittata is puffy and lightly browned and center feels firm (about 25 minutes).
Yield: 4 servings. Per serving= 165 Calories; 7g Fat (40.4% calories from fat); 14g Protein; 10g Carbohydrate; trace Dietary Fiber; 154mg Cholesterol; 651mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

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