Artichoke and Friends Frittata |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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A recipe from one of my low-carb recipe cookbooks. I am trying to convert to low-carb meals and this dish sounds really appetizing to me! This dish would not only be a great breakfast recipe, but a nice brunch or supper dish as well. Ingredients:
3 tablespoons olive oil |
1/4 lb zucchini, diced small (approx. 1 zucchini) |
3 tablespoons onions, chopped |
1 garlic clove, crushed |
1/2 small red bell pepper, diced |
1/2 small yellow bell pepper, diced |
1 cup canned artichoke heart, drained and chopped |
1 cup ham, cubes |
1/4 cup fresh parsley, chopped |
10 eggs |
1 tablespoon oregano |
1/3 cup parmesan cheese, grated |
Directions:
1. For this you need an oven-safe skillet-a big cast iron skillet works great. Spray the skillet with nonstick cooking spray, and put it over medium-high heat. Add the olive oil and start sauteing the zucchini, onion, garlic, and peppers. When the vegetables are starting to soften, stir in the artichoke hearts, ham cubes, and fresh parsley. Meanwhile whisk the eggs with the oregano and parmesan cheese. Arrange the vegetable mixture in the skillet in a single layer and pour eggs over. Cover the pan, turn the burner to low and let cook for 15-20 minutes, or until all but the top is set.
2. Run the skillet under the broiler for 3-4 minutes until it starts to brown a little and is set. Cut frittata into wedges to serve.
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