| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | Jar; (14 3/4-oz) marinated artichoke hearts (reserve marinade) | |
| 1 | md | Onion; finely chopped |
| 2 | Cloves garlic; minced | |
| 1 | c | Low-fat shredded sharp cheddar cheese; (up to 1-1/2) |
| 4 | lg | Eggs; beaten |
| 3 | tb | Minced parsley |
| 1 | pn | Each: black pepper; dried oregano leaves, dried thyme leaves, ground nutmeg |
| 1 | ds | Hop pepper sauce |
INSTRUCTIONS
Preheat oven to 375 degrees. Pour marinade from artichoke hearts into 12" skillet. Add onion and garlic and saute' over medium-high heat until onion is soft and translucent, about 7 miniutes. Chop artichoke hearts and combine in medium bowl with sauteed' onion, garlic and remaining ingredients. Stir well. Pour mixture into lightly-oiled 10" cast-iron skillet or 9"X13" glass baking dish. Bake 30 minutes, until set and toothpick inserted in center comes out clean. Let frittata stand for 10 minutes, then cut into wedges. Makes 8 Servings. Helpfull hints: Two whole eggs and 4 egg whites can be substituted for 4 whole eggs in recipe in order to bring fat and cholesterol down. PER SERVING: 114 calories, 8 G protein, 6 G fat, 7 G carbohydarte, 117 MG cholesterol, 188 MG sodium, 2 G fiber Posted to recipelu-digest Volume 01 Number 349 by "Bonnie Atwood" <[email protected]> on Dec 8, 1997
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