Artichoke and Portabella Mushroom Frittata
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 182.4
- Total Fat: 11.0 g
- Cholesterol: 319.5 mg
- Sodium: 223.7 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.8 g
- Protein: 12.6 g
View full nutritional breakdown of Artichoke and Portabella Mushroom Frittata calories by ingredient
Number of Servings: 4
Ingredients
-
6 eggs
1 tsp. fresh snipped rosemary
1/4 tsp. pepper
1 tbsp. olive oil
1/2 package soy sausage cut in 1/4 in cubes
1 portabella mushroom, chopped(about 1 cup)
1/2 cup chopped green onions
1 cup artichoke hearts(canne, rinsed and drained; or frozen and thawed)
Directions
Preheat oven to 350 degrees. In a medium bowl, combine eggs, rosemary, and pepper; set aside.
In a 10 inch, oven-safe skillet, heat oil over medium-high heat. When oil is hot, saute sausages and mushrooms for 3 to 5 minutes or until sausage is cooked through. Stir in green onions and artichoke hearts; cook for 1 to 2 minutes more.
Pour egg mixtue into skillet and quickly stir into the other ingredients just until combined. Lower the heat to medium-low and cook, without stirring, for about 5 minutes. Place the skillet in the oven and finish coking for 5 to 7 minutes, or until he top is still moist but the frittata is cooked through. Do no overcook. Remove from oven and cut into wedges to serve.
Makes 4-6 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user PUNKVEGAN89.
In a 10 inch, oven-safe skillet, heat oil over medium-high heat. When oil is hot, saute sausages and mushrooms for 3 to 5 minutes or until sausage is cooked through. Stir in green onions and artichoke hearts; cook for 1 to 2 minutes more.
Pour egg mixtue into skillet and quickly stir into the other ingredients just until combined. Lower the heat to medium-low and cook, without stirring, for about 5 minutes. Place the skillet in the oven and finish coking for 5 to 7 minutes, or until he top is still moist but the frittata is cooked through. Do no overcook. Remove from oven and cut into wedges to serve.
Makes 4-6 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user PUNKVEGAN89.
