Frittatas are Italian omelets that are round, rather than folded like a traditional omelet. Typically, they are cooked on the stovetop and then finished under the broiler in the oven. We simplified the cooking procedure in this recipe by using only the oven.

Recipe by Oxmoor House January 2005


Recipe Summary test

4 servings (serving size: 1 frittata)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Press artichoke hearts between layers of paper towels to remove excess moisture. Combine tomato and green onions in a small bowl; set aside.

  • Cook artichoke hearts and garlic in butter in a small nonstick skillet over medium-high heat 2 minutes. Set aside.

  • Combine egg substitute, pepper, and hot sauce in a bowl. Pour about 1/2 cup egg substitute mixture into each of 4 individual ovenproof au gratin dishes coated with cooking spray. Sprinkle with Parmesan cheese. Dot each with cream cheese, and sprinkle with tomato mixture.

  • Bake on top shelf of oven at 350° for 5 to 7 minutes or until edges begin to set, but center is still soft. Turn oven to broil. Top evenly with artichoke mixture. Broil 3 to 4 minutes or until browned and set. Serve immediately.

  • carbo rating: 11


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Nutrition Facts

244 calories; fat 12.3g; saturated fat 7.6g; protein 21.9g; carbohydrates 12.9g; fiber 2.2g; cholesterol 36mg; iron 3.3mg; sodium 592mg; calcium 261mg.