Artichoke Mushroom Frittata Recipe - Low Carb & Healthy
Low carb recipe for Artichoke Mushroom Frittata which belongs to the Eggs and Dairy recipe category.
- 3 tablespoons (42 g) butter
- 1 cup (300 g) canned, quartered artichoke hearts, drained
- 4 ounces (115 g) fresh mushrooms, sliced
- small onion, sliced
- 8 eggs, beaten
- 6 ounces (170 g) shredded Gruyere cheese
Preheat the broiler.
In a heavy skillet, melt the butter and saute the artichoke hearts, mushrooms, and onion over medium-low heat until the mushrooms are limp.
Spread the vegetables evenly over the bottom of the skillet and pour the eggs over them.
Turn the heat to low and cover the skillet.
(If your skillet doesn't have a cover, use foil.
) Let the frittata cook until mostly set (7 to 10 minutes).
Top with the Gruyere and slide the skillet under the broiler, about 4 inches (10 cm) from the heat.
Broil for 2 to 3 minutes or until the eggs are set on top and the cheese is lightly golden.
Cut into wedges and serve.
Each with 7 grams of carbohydrates and 3 grams of fiber, for a total of 4 grams of usable carbs and 26 grams of protein.