Breakfast

Artichoke and Portabella Mushroom Frittata is for Breakfast.

Artichoke and Portabella Mushroom Frittata takes 10 minutes to prepare.

Artichoke and Portabella Mushroom Frittata takes 17 minutes to cook.

Artichoke and Portabella Mushroom Frittata makes 4 servings.

The ingredients for Artichoke and Portabella Mushroom Frittata are:

6 eggs
1 tsp. fresh snipped rosemary
1/4 tsp. pepper
1 tbsp. olive oil
1/2 package soy sausage cut in 1/4 in cubes
1 portabella mushroom, chopped(about 1 cup)
1/2 cup chopped green onions
1 cup artichoke hearts(canne, rinsed and drained; or frozen and thawed)

Here is how you make Artichoke and Portabella Mushroom Frittata:

Preheat oven to 350 degrees. In a medium bowl, combine eggs, rosemary, and pepper; set aside. In a 10 inch, oven-safe skillet, heat oil over medium-high heat. When oil is hot, saute sausages and mushrooms for 3 to 5 minutes or until sausage is cooked through. Stir in green onions and artichoke hearts; cook for 1 to 2 minutes more.Pour egg mixtue into skillet and quickly stir into the other ingredients just until combined. Lower the heat to medium-low and cook, without stirring, for about 5 minutes. Place the skillet in the oven and finish coking for 5 to 7 minutes, or until he top is still moist but the frittata is cooked through. Do no overcook. Remove from oven and cut into wedges to serve.Makes 4-6 servings.Number of Servings: 4Recipe submitted by SparkPeople user PUNKVEGAN89.

The nutritional information for Artichoke and Portabella Mushroom Frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 182.4

• Total Fat: 11.0 g
• Cholesterol: 319.5 mg
• Sodium: 223.7 mg
• Total Carbs: 6.1 g
• Dietary Fiber: 1.8 g
• Protein: 12.6 g

The dietary needs meet for Artichoke and Portabella Mushroom Frittata is Vegetarian