Vegetarian

Spanish Artichoke "Tortilla" is for Breakfast.

Spanish Artichoke "Tortilla" takes several minutes to prepare.

Spanish Artichoke "Tortilla" takes several minutes to cook.

Spanish Artichoke "Tortilla" makes 4 servings.

The ingredients for Spanish Artichoke "Tortilla" are:

1 tbsp EVOO
2 medium onions, thinly sliced
2 garlic cloves, minced
1/4 tsp salt
1 9oz pkg. frozen baby aretichoke hearts, thawed and quartered
1/2 tsp paprika
1/8 tsp cayenne
3 large eggs plus 3/4 c. fat free egg substitute, lightly beaten

Here is how you make Spanish Artichoke "Tortilla":

In med. skillet heat oil over med. Add onion , garlic and salt. Cook, stirring occasionally, 5 min. or until onions begin to soften. Cover, reduce heat to med.-low., and cook until onions are very tender, 15 min longer. Add artichoke hearts, paprika, cayenne; cook uncovered, until artichokes are heated through, about 5 min. Pour eggs over vegetables. Cover, and cook over low heat until set, about 20 min. Uncover pan and place a large plate over skillet. Invert pan and release tortilla onto plate. Slide back into skillet and continue cooking until bottom is golden brown 5-7 min. Serve in quarters. Serves 4.Number of Servings: 4Recipe submitted by SparkPeople user GOLDFOXFARM.

The nutritional information for Spanish Artichoke "Tortilla" is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 192.2

• Total Fat: 8.1 g
• Cholesterol: 159.8 mg
• Sodium: 363.6 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 8.6 g
• Protein: 12.9 g