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Artichoke Frittata
Source: dLife

A light and fluffy egg and artichoke pie.

Prep Time: 25 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 99.8
Total Carbs 2.2 g
Dietary Fiber 0.7 g
Sugars 1.1 g
Total Fat 5.8 g
Saturated Fat 1.5 g
Unsaturated Fat 0.7 g
Potassium 179.5 mg
Protein 9.8 g
Sodium 127.9 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 Meat , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 oz  frozen artichokes hearts
2 tsp  extra virgin olive oil
0 1/2 tsp  salt
5 each  eggs
7 each  egg whites
2 each  roma tomatoes
2 tbsp  chopped parsley
2 tbsp  fresh thyme
  1. Preheat broiler.
  2. Thaw and cut artichoke hearts into 1/2" pieces. Chop tomatoes.
  3. In large oven proof skillet, heat 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, 4" from heat source for 5-7 minutes, until golden brown and firm. Remove from oven. Let stand 3 minutes before slicing. Serve hot.

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