Artichoke Spinach Frittata

https://app.nutriversity.com//recipe/view/235/artichoke-spinach-frittata

Amt Measure Ingredient Cal Carb Pro Fat GI
1/2tablespoonshallotsshallots3.631010
1/2cupwhite mushroomswhite mushrooms7.754115
1 - 1/2ounceMarinated Artichoke HeartsMarinated Artichoke Hearts4012427
1leafraw spinachraw spinach2.31100
1/2teaspoonolive oilolive oil19.900200
4largeegg whiteegg white68.645820
1cupblueberriesblueberries84.4864440
1tablespoondry roasted almonds without saltdry roasted almonds without salt51.377400
Totals: 291 Calories Balance: 41-27-32 277.8 118 79 94 37

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Active Time: 0 minutes

Total Time: 0 minutes

Preheat broiler.

Prep veggies:
Mince shallot, chop mushrooms and artichoke hearts, finely chop spinach.

Put oil in pan and rub with paper towel to distribute evenly. Place skillet over low to medium heat.

Add mushrooms and shallots, stirring until they start to sweat, about 1 minute. Add artichoke hearts, continue to stir until everything starts to soften, about 2 minutes more, spreading ingredients evenly over the bottom of the pan.

Sprinkle with spinach, let spinach start to wilt, about 1 minute.

Pour egg whites over all. Tilt pan to let eggs spread over bottom of the pan, cook gently until bottom is set.

Transfer skillet to broiler, cook until the frittata puffs and turns golden, about 5 minutes.

Remove skillet from broiler, and slide frittata out onto plate. Cut into wedges.

Serve with blueberries and almonds.