Pancetta And Artichoke Frittata
Make this lo-carb by omitting the potatoes.
Yield: 6
Ingredients
4 oz pancetta; diced
1 tsp olive oil
1 sm onion; diced
2 cloves garlic; chopped
1 cup diced artichoke hearts; water pack
6 sm red potatoes; boiled until tender, quartered
1 TBS chopped basil
10 eggs slightly; beaten
4 dsh Tabasco sauce
1 salt and pepper
Instructions
In a very large nonstick saute pan
cook until the pancetta is golden brown.
Add olive oil, onion, and garlic and
saute until you can smell the aroma
about 1 minute.
Add artichoke hearts and potatoes and
saute lightly about 2 minutes.
In a medium size bowl place basil, eggs,
tabasco, and salt and pepper and mix well.
Add eggs to the vegetable mixture, move
the eggs around with a rubber spatula just
until they begin to set.
Place in a 350 degree F oven and cook 8-10
minutes or until the eggs are set.
Remove from the oven and invert on to a
plate and top with grated parmesan cheese.
Serve hot.
Per serving: 111 Calories (kcal); 2g
Total Fat; (19% calories from fat); 7g
Protein; 15g Carbohydrate; 13mg Cholesterol;
515mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat;
1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
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