Source: dLife

Egg and artichoke frittata.

Servings

2 cup Artichokes, French, hearts, cooked, drained
2 tsp extra virgin olive oil
0.5 tsp salt
5 eggs
7 egg whites
1 tbsp Butter, unsalted
2 tbsp chopped parsley , chopped
2 tbsp fresh thyme , finely chopped

1 Cut the artichoke hearts 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 5 minutes, stirring occasionally. Sprinkle the artichokes with salt while you sauté them.
4 In a medium bowl, whisk the eggs, egg whites, and salt (if desired).
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 half 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. Keep frittata warm in oven while you repeat and make a second.
7 Cut each frittata in 3 pieces and serve hot or cold.

A good source of protein with a low amount of fat, unlike most high-protein meals.