GLUTEN-FREE ARTICHOKE BASIL FRITTATA

Gluten-Free Artichoke Basil Frittata image

Provided by Betty Crocker Kitchens

Time 25m

Yield 6

Number Of Ingredients 10

1 can (13 to 14.5 oz) artichoke hearts, drained, or 1 package (12 oz) frozen artichoke hearts, thawed
1 tablespoon olive oil
1/2 cup chopped red onion
2 cloves garlic, finely chopped
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1 tablespoon chopped fresh parsley
6 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons gluten free grated Parmesan cheese

Steps:

Cut artichoke hearts into quarters. In 10-inch ovenproof nonstick skillet, heat oil over medium heat (if not using nonstick skillet, increase oil to 2 tablespoons). Add onion, garlic, basil and parsley; cook 3 minutes, stirring frequently, until onion is tender. Reduce heat to medium-low.
In medium bowl, beat eggs, salt and pepper until blended. Pour over onion mixture. Arrange artichokes on top of egg mixture. Cover; cook 7 to 9 minutes or until eggs are set around edge and beginning to brown on bottom (egg mixture will be uncooked on top). Sprinkle with cheese.
Set oven control to broil. Broil frittata with top about 5 inches from heat about 3 minutes or until eggs are cooked on top and light golden brown. (Frittata will puff up during broiling but will collapse when removed from broiler.)

Nutrition Facts : Calories 140, Carbohydrate 9 g, Cholesterol 215 mg, Fiber 4 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 480 mg