Continuing with my health kick, eggs are an easy way to shake up healthy eating while maintaining protein. My recent craving for artichokes and my inability to find fresh ones led me to buy a can of artichokes in water and chop them up into a frittata.
I love me a good frittata. It appeases my personality which thrives on symmetry and order. Frittatas are also so aesthetically pleasing. I decided to brew a nice cup of earl grey tea and got started.
For this frittata, and because it is a food I am making for a cleanse, I used goat cheddar rather than regular. It is very flavourful and a bit tangy which compliments the tanginess of the artichokes. This is a frittata for one so you don’t need a lot. Grate about 50-60 grams. Depending on how hungry you are and what else you might be serving, you may only eat 1/2 but it keeps well as a snack.
The rest of the process is very quick which is yet another reason this recipe is great. I use 4 eggs. However, I only use the egg whites of 2 of them. 4 yolks is too much for me and I really enjoy egg whites for breakfast. Beat the eggs with a tsp of basil paste or any fresh herbs you enjoy.
In a small pan that can go into the oven, sauté the artichoke pieces in 1 tsp of olive oil for 2-3 minutes over medium heat. Season with pepper and enough salt that will season the eggs you will be adding as well. When you are ready to add the egg, make sure the artichokes are evenly spread out on the pan because this is how your frittata will be served.
*Turn your oven on a high broil now so it begins to heat up.
Pour the egg mixture over the artichokes and let it be. It will cook in the pan for about 2 minutes. You will notice the egg doesn’t look fully cooked. This is ok. It will finish cooking in the oven. Take that delicious grated goat cheddar and sprinkle it over the frittata.
Place the pan into the oven which will broil the top. After about 5 minutes you will notice the egg looks cooked and fluffy and the cheese is baked in.
To remove the frittata, simply loosen the edges with a spoon or knife. Shake the pan until the frittata is able to move around. The fun part is placing a large plate over the pan and flipping it. This is how you remove the frittata from the pan without it breaking. The golden side that was in the pan will now be face up.
Garnish with parsley and enjoy.
2 egg whites
1 tsp olive oil
50-60 g grated goat cheddar
3 artichokes in water
1 tsp basil paste
salt and pepper
1. Chop artichokes.
2. Sauté artichokes in oil for 2 minutes on medium heat in an oven-proof pan.
3. Season artichokes with salt and pepper.
4. In a bowl, beat eggs, egg whites and basil.
5. Pre-heat oven to a high broil.
6. Pour egg mixture over artichokes and let it cook for 2 minutes.
7. Sprinkle with goat cheddar.
8. Place pan in oven.
9. Broil on high for 5 minutes.
10. Remove from the oven.
11. Loosen edges and shakes frittata in the pan.
12. Flip onto a plate, garnish with parsley and serve.
Protein 31.8 g