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Summertime Frittata Recipe with Artichoke, Tomato & Basil Pesto

From the kitchen of Cookin' Canuck. www.cookincanuck.com

Prep Time
7 mins
Cook Time
7 mins
Total Time
15 mins
Servings: 1 Serving
Calories: 197 kcal
Course: Main Course , Breakfast
Cuisine: Italian

Ingredients

  • 2 eggs
  • 2 tablespoons water
  • 5 slices tomato
  • 1 artichoke heart cut into 5 or 6 pieces
  • pinch of kosher salt
  • pinch of freshly ground black pepper
  • 1 teaspoon thinly sliced fresh basil

Instructions

    Cup of Yum
  1. Preheat the broiler.
  2. Crack the eggs into a small bowl and whisk until combined. Add the water and whisk again.
  3. Heat a small, heatproof nonstick skillet (I used an 8-inch one) over medium heat. Add the eggs.
  4. Cook the eggs, without stirring or shaking the pan, until the bottom is cooked but there is still a layer of raw egg on top. Season with kosher salt and freshly ground black pepper, and top with the tomato slices and artichoke heart.
  5. Place the skillet under the broiler and cook until the top of the frittata is just starting to brown and is slightly puffed.
  6. Remove frittata from the oven, slide it onto a plate (use a spatula if necessary), and sprinkle the basil over top. Serve immediately.

Nutrition Information

Serving 1Frittata Calories 197kcal (10%) Carbohydrates 8g (3%) Protein 13g (26%) Fat 13g (20%) Saturated Fat 3g (15%) Cholesterol 327mg (109%) Sodium 297mg (12%) Potassium 441mg (13%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 2030IU (41%) Vitamin C 27.6mg (31%) Calcium 63mg (6%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 197

% Daily Value*

Serving 1Frittata
Calories 197kcal 10%
Carbohydrates 8g 3%
Protein 13g 26%
Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 327mg 109%
Sodium 297mg 12%
Potassium 441mg 9%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 2030IU 41%
Vitamin C 27.6mg 31%
Calcium 63mg 6%
Iron 2.2mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.