Breakfast

Veggie Fritatta with Artichoke Hearts and Sundried Tomatoes is for Breakfast.

Veggie Fritatta with Artichoke Hearts and Sundried Tomatoes takes several minutes to prepare.

Veggie Fritatta with Artichoke Hearts and Sundried Tomatoes takes several minutes to cook.

Veggie Fritatta with Artichoke Hearts and Sundried Tomatoes makes 4 servings.

The ingredients for Veggie Fritatta with Artichoke Hearts and Sundried Tomatoes are:

Egg, fresh, 5 large
Egg substitute, liquid (Egg Beaters), 1 cup
Feta Cheese, 3 oz
Sweet peppers (bell), .75 cup, diced
Onions, raw, .5 cup, diced
Zucchini, .75 cup, diced
Sesame Oil, 1 1tsp
Parmesan Cheese, grated, 2 tbsp
Trader Joe's Soyrizo (soy chorizo), 1.5 servings
Trader Joe's Sundried Tomatoes (bagged without oil), 5 Tbs, chopped
Trader Joe's Frozen artichoke hearts, 1/3 cup, chopped.

Here is how you make Veggie Fritatta with Artichoke Hearts and Sundried Tomatoes:

1. Dice bell peppers, onions, and zucchini2. In a 12" skillet, heat the oil and sautee the vegetables until cooked and no liquid remains. Add the soy chorizo during the last minute of cooking.3. Whisk together eggs and egg substitute until frothy.4. With heat on medium, add eggs to skillet with veggies.Preheat oven broiler to medium.5. Sprinkle feta cheese, artichoke hearts, and sundried tomatoes over egg mixture.6. Cook for approximately 10 minutes, lifting up the edges of the eggs as they set and allowing uncooked eggs to flow under.7. When fritatta is mostly set in the middle, sprinkle parmesan cheese over the top and place under broiler. Cook for 5 minutes, or until golden brown.8. Remove and serve. Serving Size:?Makes 4 slices

The nutritional information for Veggie Fritatta with Artichoke Hearts and Sundried Tomatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 302.0

• Total Fat: 17.4 g
• Cholesterol: 252.8 mg
• Sodium: 810.4 mg
• Total Carbs: 14.9 g
• Dietary Fiber: 3.5 g
• Protein: 22.5 g