Mozzarella and Artichoke Frittata

Total Time
15 min
10 min
5 min
Use 3 large eggs and one egg white beaten with 1 tablespoon water instead of the egg egg substitute, but you'll increase the SmartPoints value.

regular liquid egg substitute

¾ cup(s)

canned artichoke hearts without oil

7 oz, rinsed, drained, and chopped

shredded fat free mozzarella cheese

¼ cup(s)

canned pimento(s)

2 Tbsp, diced

fresh parsley

1 Tbsp, flat-leaf variety

table salt

¼ tsp

black pepper

½ tsp, freshly ground

olive oil

2 tsp

garlic clove(s)

1 medium clove(s), minced


  1. Adjust the broiler rack to 5 inches below the heat; preheat the broiler.
  2. Combine the egg substitute, artichoke hearts, mozzarella, pimiento, parsley, salt, and pepper in a bowl; set aside.
  3. Heat the oil in an ovenproof, medium skillet over medium-high heat; add the garlic and cook, stirring, until fragrant, about 30 seconds. Pour in the egg mixture, stirring to distribute it evenly. Reduce the heat to medium and cook until the bottom of the egg mixture is lightly browned, about 1 minute. Place under the broiler and cook until lightly browned on the top, about 2 minutes. Yields 1 frittata per serving.

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