Artichoke & Lemon Frittata
Servings: 4 servings
Calories: 308kcal
A light frittata perfect for a summer lunch
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Ingredients
- 1 small onion peeled & chopped
- 14 oz artichoke hearts, tinned chopped
- 2 cloves garlic peeled & chopped
- 1 tablespoon parsley chopped
- 1 lemon grated rind and juice
- ¼ cup Pecorino Romano cheese grated
- 6 medium eggs
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 180C/350F degrees.
- Heat the olive oil in a large frying pan and cook the onion for 3-4 minutes until tender. Add the garlic and artichokes cook for a further minute.
- In a bowl mix the parsley, lemon rind, lemon juice and Pecorino cheese together. Add to the frying pan and stir.
- Beat the eggs until well blended, season to taste and pour over the artichoke mixture in the frying pan.
- Cook on the stove for 2-3 minutes until the frittata is slightly set.
- Place the frying pan in the oven and cook for about 15 - 20 minutes until the frittata is firm.
Notes
A serving is a quarter of the frittata
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 308kcal | Carbohydrates: 11g | Protein: 12g | Fat: 24g | Fiber: 3g | Net Carbohydrates: 8g