Spanish Artichoke "Tortilla"

(2)

Number of Servings: 4

Ingredients

1 tbsp EVOO2 medium onions, thinly sliced2 garlic cloves, minced1/4 tsp salt1 9oz pkg. frozen baby aretichoke hearts, thawed and quartered1/2 tsp paprika1/8 tsp cayenne3 large eggs plus 3/4 c. fat free egg substitute, lightly beaten

Directions

In med. skillet heat oil over med. Add onion , garlic and salt. Cook, stirring occasionally, 5 min. or until onions begin to soften. Cover, reduce heat to med.-low., and cook until onions are very tender, 15 min longer. Add artichoke hearts, paprika, cayenne; cook uncovered, until artichokes are heated through, about 5 min. Pour eggs over vegetables. Cover, and cook over low heat until set, about 20 min. Uncover pan and place a large plate over skillet. Invert pan and release tortilla onto plate. Slide back into skillet and continue cooking until bottom is golden brown 5-7 min. Serve in quarters.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user GOLDFOXFARM.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 192.2
Total Fat: 8.1 g
Cholesterol: 159.8 mg
Sodium: 363.6 mg
Total Carbs: 16.7 g
Dietary Fiber: 8.6 g
Protein: 12.9 g

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Member Reviews

DRESSAGEDREAMS
I just made this without the onions (they don't like me). Good stuff, thank you. :) - 8/17/11
ALPHACHICK64
I just made this from the South Beach Diet book and YUM! I served it with salsa and everyone loved it! It's a keeper. - 3/10/11