Zutaten für Artichoke Heart Frittata
- 1 (14-ounce) can artichoke hearts, drained and chopped
- Zucchini
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
- Garlic
- Vegetable Oil
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup bread cubes
- 1/2 cup crumbled cream cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
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Zubereitung von Artichoke Heart Frittata
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1/2 cup chopped bell peppers, 1/2 cup chopped onions, 1/2 cup chopped mushrooms, 1 (14-ounce) can artichoke hearts (drained and chopped), and 1/2 cup bread cubes. Stir constantly until vegetables are crisp-tender, about 5-7 minutes.
- In a large bowl, whisk together 6 large eggs, 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently stir in the cooked vegetable mixture, 1/2 cup crumbled cream cheese, and 1 cup shredded cheddar cheese into the egg mixture.
- Pour the egg mixture into a greased 9-inch pie plate.
- Bake at 350°F (175°C) for 40-45 minutes, or until the frittata is set and golden brown.
- Let stand for 5 minutes before slicing and serving. Garnish with fresh herbs (optional).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
14g
Fat
68g
Carbs
3g
