Robin's Healthy Take: Frittata Fabulous
As a kid, I always knew when my mom cleaned out the fridge because we had a frittata for dinner. It’s the best way to empty your veggie and deli drawers while making a fabulous meal. A frittata is the Italian version of an omelet, but it’s heartier and easier to make. The egg mixture (spruced up with ingredients that vary from vegetables to meats to cheeses) is cooked in a heavy skillet until almost firm (not runny like an omelet, and not folded either) and then finished under the broiler (to cook the top). Since you’re working with eggs, your recipe options are wildly versatile. My frittata is loaded with artichokes and parmesan cheese (like the classic dip, only baked with eggs). It’s lighter than normal because I replaced 1 egg with 2 egg whites and used nonfat milk instead of heavy cream or half & half. I also skipped the step of sautéing onions in oil before adding the egg mixture in order to cut fat and simplify the recipe. This dish is a boiler plate recipe for all your future frittata creations. To change up the veggies, instead of artichokes, substitute 1 cup of sautéed or steamed vegetables like zucchini, asparagus, broccoli or spinach.
2 (14-ounce cans) artichoke hearts in water (any size), drained and chopped into 1-inch pieces
Preheat the broiler.
Spray a large, oven-proof skillet with cooking spray and place over medium heat to preheat. Whisk together eggs, egg whites, milk and 3 tablespoons of the parmesan cheese. Fold in artichoke hearts, scallions, parsley, oregano, salt and pepper. Add mixture to pan and cook until the bottom is set, about 3 minutes (the top will not be cooked through). Top frittata with remaining tablespoon of parmesan cheese. Place pan under broiler. Broil 30-60 seconds until top is cooked through. Slice into wedges and serve warm or room temperature.