Source: dLife

A light and fluffy egg and artichoke pie.

Servings

5 piece frozen artichokes hearts , thawed (large)
2 tsp extra virgin olive oil
0.5 tsp salt (optiomal)
5 eggs
7 egg whites
2 roma tomatoes , chopped and seeded
2 tbsp chopped parsley
2 tbsp fresh thyme , finely chopped

1 Preheat broiler.
2 Cut artichoke hearts into 1/2" pieces.
3 In large oven proof skillet, heat olive oil over medium high.
4 When olive oil begins to shimmer, add artichoke pieces and reduce heat to medium.
5 Sprinkle artichoke pieces with salt and sauté approximately 5 minutes, stirring occasionally.
6 In medium bowl, whisk eggs and egg whites.
7 When artichokes are finished cooking, add chopped tomato, eggs, parsley, and thyme to skillet.
8 Gently stir mixture until it begins to set, approximately 3 minutes.
9 Place under broiler 5 to 7 minutes, until golden brown and firm. Remove from oven. Let stand 3 minutes before slicing. Serve hot.