Mozzarella and artichoke frittata
Regular liquid egg substitute
Canned artichoke hearts without oil
7 oz, rinsed, drained, and chopped
Shredded fat free mozzarella cheese
2 Tbsp, diced
1 Tbsp, flat-leaf variety
½ tsp, freshly ground
1 medium clove(s), minced
- Adjust the broiler rack to 5 inches below the heat; preheat the broiler.
- Combine the egg substitute, artichoke hearts, mozzarella, pimiento, parsley, salt, and pepper in a bowl; set aside.
- 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.