Spanish Artichoke "Tortilla"


4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spanish Artichoke "Tortilla" calories by ingredient
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Number of Servings: 4

Ingredients

    1 tbsp EVOO
    2 medium onions, thinly sliced
    2 garlic cloves, minced
    1/4 tsp salt
    1 9oz pkg. frozen baby aretichoke hearts, thawed and quartered
    1/2 tsp paprika
    1/8 tsp cayenne
    3 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.

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