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Artichoke and Mushroom Frittata



  • 1 tablespoon extra-virgin olive oil
  • 3 large eggs
  • 5 large egg whites
  • 4 tablespoons low fat mozzarella or goat cheese, divided
  • Salt
  • Freshly ground pepper
  • 1 (8 ounce) can artichoke hearts, rinsed and drained, or 8 ounces vegetable of your choice
  • 4 ounces fresh shiitake mushrooms, thinly sliced


  1. Heat broiler.
  2. Whisk eggs in large bowl. Sprinkle with salt and pepper. If using shredded cheese, mix half of it in with the eggs. If using goat cheese or another soft cheese, reserve it for the topping at the end of the recipe.
  3. Heat oil in medium nonstick ovenproof skillet over medium-high heat. Add mushrooms; sauté until browned, about 5 minutes. Add artichokes to skillet and stir 2 minutes. Add eggs; stir to blend. Reduce heat to medium, cover, and cook until eggs are almost set, about 5 minutes. Sprinkle with remaining 2 tablespoons cheese.
  4. Transfer frittata to broiler. Broil just until set in center, about 1 minute. Using rubber spatula, loosen edges of frittata and slide out onto platter.
  5. Serve warm or at room temperature.


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