Artichoke-Leek Frittata
Source of Recipe
adapted from the Fat Flush Cookbook
List of Ingredients
2 small leeks, sliced, white part only
1 clove garlic, minced
2 scallions, sliced
1/4 cup vegetable broth
4 eggs, lightly beaten (can use egg whites only if xtra large)
2 tablespoons water
dried dill to taste
3 1/2 ounces canned artichoke hearts, rinsed well sliced
2 tablespoons cilantro, chopped
1 teaspoon fresh lemon juice Recipe
In a medium nonstick skillet, saute the leeks, garlic, scallions and broth until the leeks are soft. Spread evenly over the bottom of the skillet. Arrange the artichoke slices on top of the egg mixture. Sprinkle with cilantro and cook over low heat until the egg mixture is set, about 8 minutes, shaking skillet occasionally. Cover the skillet handle and place under broiler until lightly brown, about 2 minutes. Ct into wedges and drizzle with lemon juice. Makes 2 servings of 2 oz protien.
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