| 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"
<solomon1@cnetech.com> on Dec 8, 1997
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”