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Artichoke Frittata


This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through.













Trans-fat Free, Low Carb


6 medium artichokes
2 tablespoons olive oil
3 each garlic cloves
3 small red skinned potatoes
grated, (about 1/2 pound)
8 large eggs
well beaten
½ teaspoon salt
1 teaspoon black pepper
freshly ground
1 tablespoon oregano
chopped fresh
1 tablespoon chives
minced fresh
1 teaspoon rosemary leaves
minced fresh


Prepare artichokes and cut them into ½-inch cubes.

Heat the olive oil in a medium-sized, heavy-bottomed skillet over medium heat. Add the garlic and sauté until translucent, 2 to 3 minutes. Reduce heat slightly and add the artichoke cubes; sauté until tender, about 10 minutes, stirring often. Add the grated potatoes and cook for another 5 minutes. Add the eggs, salt, pepper and herbs.

To set the eggs, let them cook for 2 or 3 minutes, without stirring, then lift the set edges and tilt the skillet slightly to let the uncooked egg run underneath. Repeat until the egg is set.

Serve hot or cold, cut into wedges.

Serves 4.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 23464% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 423mg 141%
Sodium 440mg 18%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 28g
Vitamin A 12% Vitamin C 8%
Calcium 9% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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