Recipe Category: Eggs
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Ingredients
- 3 tablespoons (45 ml) olive oil
- 1/4 pound (115 g) zucchini (about 1 really little zucchini), diced small
- 3 tablespoons (30 g) chopped onion
- 1 clove garlic, crushed
- 1/2 small green pepper, diced
- 1/2 small red pepper, diced
- 1 cup (300 g) canned artichoke hearts, drained and chopped
- 1 cup (110 g)
- 1/4-inch (6-mm) ham cubes
- 1/4 cup (15 g) chopped fresh parsley
- 10 eggs
- 1 tablespoon (5 g) oregano
- 33.3 g grated Parmesan cheese
Method
- Preheat the broiler
- For this you need an oven-safe skillet -a big cast-iron skillet works great
- Spray the skillet with nonstick cooking spray and put it over medium-high heat
- Add the olive oil and start sauteing the zucchini, onion, garlic, and peppers
- When the vegetables are starting to soften, stir in the artichoke hearts, ham cubes, and fresh parsley
- Let the whole thing continue cooking while you prepare the eggs
- Scramble up the eggs with the oregano and Parmesan
- Arrange everything in the skillet in an even layer and pour in the eggs
- Cover the pan, turn the heat to low, and let the whole thing cook for 15 to 20 minutes or until all but the top is set
- Run the skillet under the broiler for 3 or 4 minutes until it starts to brown a little
- Then cut frittata in wedges to serve
Makes 4 to 5 servings
- Assuming 5 servings, each will have 20 g protein; 8 g carbohydrate; 1 g dietary fiber; 7 g usable carbs
Full List of Eggs Recipes
Full List of Artichoke Recipes