Ingredients (serves 4)
1 small brown onion, sliced
170g jar marinated artichoke hearts, drained
30g low fat cheese, grated
1 garlic clove, crushed
Salt & freshly ground black pepper
2 tbs fresh continental parsley leaves
- Heat oil in a 20cm-diameter (base measurement) non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, for 5-6 minutes or until golden brown. Add artichokes and cook for 2 minutes or until heated through.
- Meanwhile, place the eggs in a jug. Add the garlic and whisk until combined. Season with salt and pepper.
- Pour the egg mixture over the artichoke mixture. Sprinkle with cheese. Reduce heat to low and cook for 6-7 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for a further 2 minutes or until golden brown and just set. Remove from grill. Turn onto a chopping board.
- Cut frittata into 8 wedges. Place on a serving platter and sprinkle with parsley to serve. Serve with salad or steamed vegetables if desired.
Nutrition Guide PER SERVE
Energy (cal) 299cal