In Spain and parts of South America, tortillas are frittata-like dishes typically made with potatoes. They're a café staple and often served as tapas. In this Phase 1 variation, we're replaced the potatoes with tasty artichoke hearts. Make the tortilla for breakfast, or serve it with your favorite salad for a light lunch or dinner.
2 medium onions, thinly sliced
2 garlic cloves, minced
1/4 teaspoon salt
1 package (9 ounces) package frozen baby artichoke hearts, thawed and quartered
1/2 teaspoon paprika
1/8 teaspoon cayenne
3 large eggs plus 3/4 cup fat-free egg substitute, lightly beaten
Add artichoke hearts, paprika, and cayenne; cook, uncovered, until artichokes are heated through, about 5 minutes. Pour eggs over vegetables, cover, and cook over low heat until set, about 20 minutes.
Uncover the pan and place a large plate over the skillet. Carefully invert the pan and release tortilla onto the plate. Slide inverted tortilla back into the skillet and continue cooking until the bottom is golden brown, 5 to 7 minutes. Transfer to a serving plate and cut into quarters. Serve warm.
Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 1 hr
Recipe By: Dr. Arthur Agatston
From: The South Beach Diet Supercharged
Used with permission of Rodale