Yield: 4 servings, each with 11 grams of carbohydrates and 4 grams of fiber, for a total of 7 grams of usable carbs and 29 grams of protein.
INGREDIENTS
- 2 tablespoons butter
- 1 can (13 1/2 ounces) quartered artichoke hearts, drained
- 1 small onion, sliced
- 1 clove garlic
- 8 eggs, beaten
- 1/3 cup grated Parmesan cheese
- 6 ounces shredded Gruyere cheese
INSTRUCTIONS
- In a large, heavy skillet sprayed with nonstick cooking spray, melt the butter and begin sauteing the artichoke hearts, onion, and garlic over medium-low heat.
- While sauteing, stir the eggs and Parmesan together.
- When the onions are limp, spread the vegetables evenly over the bottom of the skillet, and pour the egg mixture over them.
- Turn the burner to low and cover the skillet. (If your skillet doesn’t have a cover, use foil.) Let the frittata cook until the eggs are mostly set (7 to 10 minutes).
- Top with the shredded Gruyere and slide the skillet under the broiler, about 4 inches from the heat. Broil for 2 to 3 minutes, or until the eggs are set on top and the cheese is lightly golden.
- Cut into wedges and serve
