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Low Fat Low Carb Artichoke Fritta Recipe

LOW FAT LOW CARB ARTICHOKE FRITTATA

Yield: 6 servings



INGREDIENTS

5 large whole frozen artichoke hearts, thawed
2 teaspoons extra-virgin olive oil
1/2 teaspoon plus a few pinches salt
5 eggs
7 egg whites
1 tablespoon unsalted butter
2 tablespoons finely chopped parsley
2 tablespoons finely chopped thyme
2 teaspons finely chopped garlic

DIRECTIONS

Slice the artichoke hearts into 1/2-inch pieces.
Heat a saute pan over high heat. Lightly coat the bottom
with olive oil. When the oil begins to shimmer, add the
artichoke slices, reduce the heat to medium-low, and saute
the artichokes until they're tender, about 10 minutes, stirring
occasionally. Season the artichokes with salt as you saute them.
Remove them from the heat.
Crack the eggs into a medium bowl. Add the egg whites and
season them with a few pinches of salt. Whisk them until
they're well blended.
For a large frittata, heat a large nonstick pan over medium-high
heat and then add 1/2 tablespoon of butter and allow it to coat
the bottom of the pan. Place half of the cooked artichoke slices
in the pan and sprinkle them with parsley,thyme and garlic. Reduce the
heat to low and pour half of the egg mixture over the artichokes.
Quickly stir everything together so that the artichokes are evenly
distributed. Cook the mixture, without stirring, until the eggs
are almost set, approximately 4 minutes, and then flip the frittata
over and let it cook for another minute or so. Slide out of the
pan and onto a serving plate.
Repeat step 4 to make a second frittata. Cut each frittata
into 3 pieces. Serve hot or cold with bread.

Nutritional Information Per Serving (1/6 of recipe):

Calories: 119, Fat: 8 g, Cholesterol: 182 mg, Sodium: 382 mg,
Carbohydrate: 2 g, Protein: 10

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Content copyright © 2013 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.



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