Artichoke Frittata
by: ffadmin

Serves 2

Artichoke Frittata
Recipe type: Breakfast
  • 2 small leeks, sliced- white part only
  • 1 garlic clove, minced
  • 2 scallions, sliced
  • ¼ cup no-salt-added vegetable broth
  • 4 eggs, lightly beaten
  • Dried dill to taste
  • 2 tablespoons water
  • 1 (3½-ounce) can artichoke hearts, rinsed and sliced
  • 6 black olives, pitted and minced
  • 2 tablespoons cilantro, chopped
  • 1 teaspoon fresh lemon juice
  1. In a medium, nonstick skillet, sauté leeks, garlic, scallions, and broth until leeks are soft.
  2. Spread evenly over the bottom of the skillet.
  3. Mix dill and water with eggs and pour into the skillet.
  4. Arrange the artichoke slices and olives on top of the egg mixture.
  5. Sprinkle with cilantro and cook over low heat until egg mixture is set— about 8 minutes— shaking skillet occasionally.
  6. Cover the skillet handle and place under broiler until lightly browned— about 2 minutes.
  7. Cut into wedges and drizzle with lemon juice.

Make your own no-salt-added Vegetable Broth using our recipe!

*Note: Remember to include ingredients when calculating daily intake allowances.

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