Mozzarella and Artichoke Frittata
- Total Time
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 substitute¾ cup(s)
canned artichoke hearts without oil7 oz, rinsed, drained, and chopped
shredded fat free mozzarella cheese¼ cup(s)
canned pimento(s)2 Tbsp, diced
fresh parsley1 Tbsp, flat-leaf variety
table salt¼ tsp
black pepper½ tsp, freshly ground
olive oil2 tsp
garlic clove(s)1 clove(s), medium, 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.