Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 1 hr
Servings: 4
Recipe By: Dr. Arthur Agatston
From: The South Beach Diet Supercharged
Used with permission of Rodale
Other Main Dishes
Other Vegetarian Main Dishes
Other Main Dishes
Other Vegetarian Main Dishes
Spinach Artichoke Tortilla
In Spain and parts of South America, tortillas are frittata-like dishes typically made with potatoes. They're a café staple and often served as tapas. In this Phase 1 variation, we're replaced the potatoes with tasty artichoke hearts. Make the tortilla for breakfast, or serve it with your favorite salad for a light lunch or dinner.
Ingredients
1 tablespoon extra-virgin olive oil
2 medium onions, thinly sliced
2 garlic cloves, minced
1/4 teaspoon salt
1 package (9 ounces) package frozen baby artichoke hearts, thawed and quartered
1/2 teaspoon paprika
1/8 teaspoon cayenne
3 large eggs plus 3/4 cup fat-free egg substitute, lightly beaten
2 medium onions, thinly sliced
2 garlic cloves, minced
1/4 teaspoon salt
1 package (9 ounces) package frozen baby artichoke hearts, thawed and quartered
1/2 teaspoon paprika
1/8 teaspoon cayenne
3 large eggs plus 3/4 cup fat-free egg substitute, lightly beaten
Directions
In a medium nonstick skillet, heat oil over medium heat. Add onions, garlic, and salt. Cook, stirring occasionally, 5 minutes, or until onions begin to soften. Cover, reduce heat to medium-low, and cook until onions are very tender, 15 minutes longer.
Add artichoke hearts, paprika, and cayenne; cook, uncovered, until artichokes are heated through, about 5 minutes. Pour eggs over vegetables, cover, and cook over low heat until set, about 20 minutes.
Uncover the pan and place a large plate over the skillet. Carefully invert the pan and release tortilla onto the plate. Slide inverted tortilla back into the skillet and continue cooking until the bottom is golden brown, 5 to 7 minutes. Transfer to a serving plate and cut into quarters. Serve warm.
Add artichoke hearts, paprika, and cayenne; cook, uncovered, until artichokes are heated through, about 5 minutes. Pour eggs over vegetables, cover, and cook over low heat until set, about 20 minutes.
Uncover the pan and place a large plate over the skillet. Carefully invert the pan and release tortilla onto the plate. Slide inverted tortilla back into the skillet and continue cooking until the bottom is golden brown, 5 to 7 minutes. Transfer to a serving plate and cut into quarters. Serve warm.
Nutrition Facts
As prepared, each serving contains 163 calories, 8g total fat, 336mg sodium, 12g total carbohydrate and 11g protein.
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