Ingredients:
2 large eggs
4 egg whites
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 Tablespoons water
1 teaspoon olive oil
1 ½ cups rinsed canned artichoke hearts, cut into wedges
3 scallions, sliced
¾ teaspoon Italian herb seasoning
2 small red potatoes, cooked and thinly sliced
Directions:
Preheat the oven to 375F. In a medium bowl, beat the eggs, egg whites, salt, pepper, and water.
Heat the oil in a medium nonstick skillet with an ovenproof handle over medium-low heat. Add the artichoke hearts, scallions, and Italian herb seasoning; 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, 5-6 minutes. Transfer the skillet to the oven and bake until the eggs are completely set in the center, 5-6 minutes. Invert and cut into wedges.
Makes 2 servings
Latest Discussion
- Re: 30 day detox program using this site for recipes, help?
by: simplydawn
November 12, 2015, 17:20 - Re: corn flakes on anti-candida?
by: Pattyalthealth
August 3, 2013, 11:52
Calendar
Search by Ingredient
Top Rated
- Thai Veggie Wraps (93%)
- Cashew Dreamcake (93%)
- Shrimp Cocktail (93%)
- Fall Fruit Salad (90%)
- Herbed Quinoa (90%)