Artichoke And Potato Frittata Recipe
Servings: 4
Ingredients
- 2 lrg potatoes, peeled and thinly sliced
- 2 Tbsp. minced onion
- 4 Tbsp. extra virgin olive oil, divided 3+1 Tablespoons
- 1 pkt cooked artichoke hearts
- 4 x Large eggs beaten salt and thyme, to taste
- 1/2 tsp thyme
Directions
- Rinse potatoes in water and pat dry. Mix with the onion. Fry slowly in the oil, turning often, till very reduced and tender - about 30 min. Let the potato mix cold a little, then toss with the artichokes, Large eggs and seasonings. Heat 1 Tbsp. extra virgin olive oil in a skillet, add in the mix and cook slowly for 5 min. Slide out onto a plate, reverse back into the pan and let brown for another 5 min. Serve lukewarm or possibly cool, cut in wedges.
- Serves2 to 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 165 | 54% |
| Total Fat 18.58g | 23% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 85mg | 4% |
| Potassium 691mg | 20% |
| Total Carbs 26.49g | 7% |
| Dietary Fiber 4.2g | 14% |
| Sugars 1.77g | 1% |
| Protein 9.4g | 15% |
