Similar to the Artichoke Frittata on the opposite page but adding mushrooms and leaving out the Parmesan cheese gives a whole new flavor.
Yield: 4 servings, each with 7 grams of carbohydrates and 3 grams of fiber, for a total of 4 grams of usable carbs and 26 grams of protein.
INGREDIENTS
- 3 tablespoons butter
- 1 cup canned, quartered artichoke hearts, drained
- 4 ounces fresh mushrooms, sliced
- 1/2 small onion, sliced
- 8 eggs, beaten
- 6 ounces shredded Gruyere cheese
INSTRUCTIONS
- In a heavy skillet, melt the butter and saute the artichoke hearts, mushrooms, and onion over medium-low heat until the mushrooms are limp.
- Spread the vegetables evenly over the bottom of the skillet, and pour the beaten eggs 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, but still soft on top (7 to 10 minutes).
- Top with the 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.
