Artichoke & Onion Frittata

Ingredients (serves 4)
Spray oil
1 small brown onion, sliced
170g jar marinated artichoke hearts, drained
8 eggs
30g low fat cheese, grated
1 garlic clove, crushed
Salt & freshly ground black pepper
2 tbs fresh continental parsley leaves

Method

  1. 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.
  2. Meanwhile, place the eggs in a jug. Add the garlic and whisk until combined. Season with salt and pepper.
  3. 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.
  4. 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
Protein 22g
Fat 23g
Carbohydrate 2g




 

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