1 Cut the artichoke heart into 1/2 inch pieces 2 Heat a skillet over high heat. Lightly cover the bottom with extra virgin olive oil. 3 Add the artichoke pieces when the olive oil begins to shimmer. Reduce to medium heat and sauté the artichokes approximately 10 minutes, stirring occasionally. Sprinkle the artichokes with salt while you sauté them. 4 In a medium bowl, whisk the eggs, egg whites, and a small amount of salt. 5 Coat the bottom of a large nonstick pan with 1/2 tablespoon of butter and place over medium-high heat. Place half of the artichoke slices in the pan and add the parsley and thyme. 6 Reduce the heat to low and combine half of the egg mixture with the artichokes. Without stirring, cook the combination for 4 minutes. Flip over and let it cook for about 1 minute. 7 Cut each frittata in 3 pieces and serve hot or cold.
Additional Information
A good source of protein with a low amount of fat, unlike most high-protein meals.
Ingredients | Makes Servings
Directions
