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Artichoke Frittata

Artichoke Frittata


  • 2 tablespoons butter
  • 1 can (13 1/2 ounces) quartered artichoke hearts, drained
  • 1 small onion, sliced
  • 1 clove garlic
  • 8 eggs, beaten
  • 1/3 cup grated Parmesan cheese
  • 6 ounces shredded Gruyere cheese


  1. In a large, heavy skillet sprayed with nonstick cooking spray, melt the butter and begin sauteing the artichoke hearts, onion, and garlic over medium-low heat.
  2. While sauteing, stir the eggs and Parmesan together.
  3. When the onions are limp, spread the vegetables evenly over the bottom of the skillet, and pour the egg mixture over them.
  4. Turn the burner to low, and cover the skillet. (If your skillet doesn't have a cover, use foil.) Let the frittata cook until the eggs are mostly set (7 to 10 minutes).
  5. Top with the shredded Gruyere and slide the skillet under the broiler, about 4 inches from the heat. Broil for 2 to 3 minutes, or until the eggs are set on top and the cheese is lightly golden. Cut into wedges and serve.

Yield: 4 servings, each with 11 grams of carbohydrates and 4 grams of fiber, for a total of 7 grams of usable carbs and 29 grams of protein.

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