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Artichoke Frittata

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Course: Breakfast
Ingredients Method

Ingredients
  

  • 2 small leeks sliced- white part only
  • 1 garlic clove minced
  • 2 scallions sliced
  • 1/4 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

Method
 

  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.