Ingredients for Artichoke Onion Frittata
- 1 tablespoon olive oil
- 1 cup thinly sliced onions
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 2 tablespoons water
- 6 large eggs
- 1 cup pancake mix
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Colby Monterey Jack Cheese
- 1 cup shredded cheddar cheese
- cooking spray
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How to Make Artichoke Onion Frittata
- Preheat oven to 325°F (160°C).
- Heat 1 tablespoon olive oil in a large (12-inch) oven-safe frying pan over medium heat.
- Add 1 cup thinly sliced onions and sauté for 2-3 minutes, until softened.
- Stir in 1 (14-ounce) can artichoke hearts, drained and quartered, and 2 tablespoons of water. Sauté for another 2-3 minutes, until heated through.
- Remove pan from heat.
- In a large bowl, whisk together 6 large eggs until light and frothy.
- Stir in 1 cup pancake mix, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently fold in the sautéed onion and artichoke mixture and 1/2 cup shredded cheddar cheese.
- Spray a 9-inch pie pan with cooking spray.
- Pour the egg mixture into the prepared pie pan.
- Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top.
- Bake for 25-30 minutes, or until the center is set and the frittata is lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
8g
Fat
26g
Carbs
6g
