Ingredients:
1 large egg
2 egg whites
¼ teaspoon salt
1 Tablespoon water
½ teaspoon olive oil
½ (14 ounce) canned artichoke hearts, rinsed and cut into wedges
1-2 scallions, sliced
1 teaspoon fresh mixed herbs, chopped (Basil, Marjoram, Oregano, Rosemary, Thyme)
1 small red potatoes, cooked and thinly sliced
Directions:
Preheat the oven to 375F. In a medium bowl, beat the eggs, egg whites, salt, and water.
Heat the oil in a small nonstick skillet with an ovenproof handle over medium-low heat. Add the artichoke hearts, scallions, and herbs; cook, stirring occasionally, until softened, about 5 minutes. Stir in the potatoes.
Add the egg mixture and cook stirring until the eggs just begin to set, about 2 minutes. If necessary, evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 3-5 minutes. Transfer the skillet to the oven and bake until the eggs are completely set in the center, 3-5 minutes. Invert and cut into wedges.
Makes 1 servings
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