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Artichoke Heart and Sun Dried Tomato Frittata

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Artichoke Heart and Sun Dried Tomato Frittata
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Artichoke Heart and Sun Dried Tomato Frittata

Added by: on Feb 12th, 2012
Healthy and Filling breakfast, lunch or dinner
Rating:
0
Prep Time:
15 min
Cook Time:
20 min
Ready In:
35 min

Servings

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Original Recipe Yield: 4-6 servings
 

Ingredients:

  • 6 ounces Sun dried Tomatoes
  • 1 can Artichoke Hearts cut
  • 6 ounces Cherry tomatoes
  • 1/2 cup Lite Shredded Mozzarella and Cheddar Cheese
  • 1/4 cup Parmesan Cheese
  • 1/2 cup Low fat cottage Cheese
  • 2 cloves garlic minced
  • Salt and Pepper to taste
  • 8 eggs
  • Sliced avocado
Nutrition Facts
Artichoke Heart and Sun Dried Tomato Frittata

Servings Per Recipe: 4

Amount Per Serving

Calories: 429

  • Total Fat: 22.7 g
  •     Saturated Fat: 8.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 351.3 mg
  • Sodium: 560.3 mg
  • Total Carbs: 33.4 g
  •     Dietary Fiber: 10 g
  •     Sugars: 18.8 g
  • Protein: 28.9 g
The following items or measurements are not included:
  • Salt and Pepper to taste
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Directions:

1

Preheat oven to 350. In a medium bowl gently beat the eggs. Add in garlic.

2

Stir in the cottage cheese, shredded cheese and Parmesan cheese until well combined.

3

Add in tomatoes and artichokes, stir until mixed.

4

Pour into greased oven safe skillet. Cook on medium for 5-6 minutes. Until set, or bubbling begins. Sprinkle Parmesan cheese on top.

5

Carefully remove skillet from stove top and place in oven. Cook for 10-15 minutes, until Parmesan is golden brown. Remove from oven and let sit for 10 minutes.

6

Cut a wedge and serve with some sliced heart healthy avocado

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