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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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The original of this recipe was found in As You Like It Cookbook, 2001. Ingredients:
3 large eggs |
2 tablespoons 2% low-fat milk |
1/8 teaspoon salt |
1 teaspoon canola oil |
1/4 cup artichoke heart, canned |
2 tablespoons gouda cheese, finely diced |
2 tablespoons red bell peppers, diced |
2 tablespoons kalamata olives, chopped |
1 tablespoon scallion, finely sliced |
Directions:
1. In a bowl whisk together eggs, milk & salt, mixing to blend.
2. Put oil in a 7 or 8 omelet pan & heat over medium-low heat, before adding egg mixture.
3. In another bowl, mix together artichoke hearts, cheese, bell pepper, olives & scallion, then sprinkle this mixture evenly over the egg.
4. Cover & cook about 5 minutes or until eggs are completely done.
5. Be sure to keep heat on medium-low to prevent bottom of eggs from burning (OR you can cook the frittata in a preheated 350 degree F oven for 5 to 8 minutes, using an ovenproof pan).
6. The frittata can be enjoyed either hot or at room temperature.
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