Prep Time: 10 minutes
Cooking Time: 30 minutes
This is a great low calorie, low carbohydrate version, and vegetarian breakfast or brunch idea. You can also cut it into small squares and serve as an appetizer. This is a low cal recipe, for a richer and heavier frittata, use all eggs instead of whites and add additional cheese such as jack or mozzarella if desired.
10 ounces artichoke hearts(in can not marinated)
1 cup mushrooms, Crimini or button or combo, sliced
1/2 pepper(s), bell, red, yellow, or green
1/4 onion(s), medium, finely chopped
4 egg(s), large
3 egg(s), large, whites only
1/2 teaspoon salt
1/4 teaspoon pepper, black, ground
1/4 cup parmesan cheese, grated
1/2 teaspoon garlic powder
Coat a large skillet with cooking spray. Heat skillet over medium heat. Add onions and red peppers and stir. Cook for 2 to 3 minutes. Add mushrooms, stir and cook for an additional minute. Add chopped artichoke hearts and stir together. In a medium bowl, whisk 4 eggs and 3 egg whites together (discard unused egg yolks). Add salt, pepper and garlic powder and whisk. Pour egg mixture over skillet to cover vegetable mixture. Place cover on skillet and reduce heat to low for about 5 minutes until egg mixture sets. Turn broiler on. Top frittata with parmesan cheese and broil for 2 to 3 minutes until eggs are fully cooked and cheese is slightly bubbly. Cut into 6 wedges and remove carefully with a spatula.
Per Serving About: 100 calories, 3.5 g fat, 1.5 g saturated fat, 0 g trans fat, 9 g protein, 8 g carbohydrates, 2 g dietary fiber, 600 mg sodium; WW points plus value 2