Chicken and Artichoke Frittata
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A baked, crustless egg dish filled with chicken, artichoke hearts and cheese
Ingredients
2 (6 oz) jars marinated artichoke hearts
1 small onion, finely chopped
1 clove garlic, minced
4 eggs, lightly beaten
1/4 cup bread crumbs, plain
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon oregano
1/8 teaspoon hot sauce
1 cup low-fat cheddar cheese, shredded
2 boneless skinless chicken breast, grilled
2 teaspoons fresh parsley, minced
Instructions
Pre-heat oven to 325 °F. Drain the artichoke heart marinade into large skillet. Chop drained artichokes and set aside. Heat the marinade over medium heat. Add the onion and garlic and sauté for 5 minutes. Place the beaten eggs into a large bowl, add the breadcrumbs, salt, pepper, oregano and hot sauce to the eggs. Stir in the cheese, chicken, chopped artichokes, sautéed onions and garlic, along with the liquid in the skillet. Pour into a greased 7-by-11-inch casserole dish. Bake for 30 minutes or until set. To serve, cut into squares. The frittata may be served hot or cold.
It may be frozen after baking. Reheat in a 300 °F oven for 10 minutes.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment