Ingredients
2 large eggs
4 large egg whites
½ c. freshly grated Parmesan, Romano, or Asiago cheese, divided
1 T. finely chopped fresh parsley
Freshly ground pepper to taste
2 t. extra-virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1.5 c. chopped marinated artichoke hearts, drained
Directions
Position oven rack in upper third of oven; preheat broiler.
Lightly beat eggs and egg whites together in a bowl. Stir in ¼ cup Parmesan, parsley, salt and pepper; set aside.
Heat oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and continue cooking until fragrant, about 1 minute. Add artichoke hearts and cook, stirring, until heated through, 3 to 4 minutes.
Spread artichoke mixture evenly over bottom of skillet. Pour the reserved egg mixture into skillet and tilt to distribute it evenly. Reduce heat to medium-low and cook, undisturbed, until eggs are set on the bottom but the top is still runny, 3 to 5 minutes.
Sprinkle remaining ¼ cup Parmesan over frittata. Place the pan under the broiler. Broil until the top is set and turning golden brown, about 2 minutes. Loosen the frittata and slide it onto a serving platter. Serve immediately.
Nutrition Facts
Servings 2.0
| Amount Per Serving | |
| calories 389 | |
| % Daily Value * | |
| Total Fat 18 g | 28 % |
| Saturated Fat 6 g | 32 % |
| Monounsaturated Fat 7 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 200 mg | 67 % |
| Sodium 1042 mg | 43 % |
| Potassium 296 mg | 8 % |
| Total Carbohydrate 17 g | 6 % |
| Dietary Fiber 3 g | 12 % |
| Sugars 11 g | |
| Protein 37 g | 74 % |
| Vitamin A | 23 % |
| Vitamin C | 17 % |
| Calcium | 31 % |
| Iron | 9 % |
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