Artichoke Heart and Parmesan Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Artichoke Heart and Parmesan Frittata Ingredients:
3 large egg |
2 large egg white |
1/2 cup grated parmesan cheese |
1 tablespoon fresh parsley, finely chopped |
1/4 teaspoon salt, or more to taste |
1/4 teaspoon freshly ground black pepper, or more to taste |
2 teaspoon olive oil |
3 garlic clove, minced |
14 ounce artichoke hearts, canned, drained, rinsed, each cut into eights |
Directions:
1. Set oven rack about 4 inches from broiler element; preheat broiler.
2. In a bowl, lightly beat eggs and egg whites together. Stir half the Parmesan, parsley, salt and pepper; set aside.
3. In a large ovenproof nonstick skillet, heat oil 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 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 Parmesan over frittata. Place under the broiler until the top is set and turning golden brown, about 2 minutes. Slide onto a serving platter and cut into wedges. Serve immediately.
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