Italian-style Egg Tortilla

Name: Italian-style Egg Tortilla
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 2 cups artichoke heart (tinned, drained and sliced); 2 shallots (diced); 2 Garlic cloves (finely chopped); 7 eggs; 4 tablespoons milk; 0.333 cup fresh Parmesan cheese (grated); 0.5 bunch fresh Basil (chopped)

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Difficulty:

moderate

Difficulty

Preparation:

30 min.

Preparation

ready in 40 min.

Ready in

Calories:

289

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	289 kcal	(14 %)
Protein	17.94 g	(18 %)
Fat	17.86 g	(15 %)
Carbohydrates	12.56 g	(8 %)
Sugar added	0 g	(0 %)
Roughage	5.02 g	(17 %)

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more nutritional values

Vitamin A	310.21 mg	(38,776 %)
Vitamin D	3.76 μg	(19 %)
Vitamin E	8.97 mg	(75 %)
Vitamin B₁	0.06 mg	(6 %)
Vitamin B₂	0.6 mg	(55 %)
Niacin	2.04 mg	(17 %)
Vitamin B₆	0.12 mg	(9 %)
Folate	149.9 μg	(50 %)
Pantothenic acid	0.34 mg	(6 %)
Biotin	3.73 μg	(8 %)
Vitamin B₁₂	2.4 μg	(80 %)
Vitamin C	7.56 mg	(8 %)
Potassium	301.78 mg	(8 %)
Calcium	184.09 mg	(18 %)
Magnesium	45.13 mg	(15 %)
Iron	0.78 mg	(5 %)
Iodine	108.51 μg	(54 %)
Zinc	0.78 mg	(10 %)
Saturated fatty acids	4.97 g
Cholesterol	315.81 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 2 tablespoons
olive oil; 2 cups
artichoke heart (tinned, drained and sliced); 2
shallots (diced); 2
Garlic cloves (finely chopped); 7
eggs; 4 tablespoons
milk; 0.333 cup
fresh Parmesan cheese (grated); ½ bunch
fresh Basil (chopped)

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Preparation steps

Heat the oil in a large pan and fry the artichoke hearts on a medium heat for 3-4 min. Add the shallots and the garlic and fry for another 3 min, stirring continuously.

Mix together the eggs and the milk and stir in the Parmesan and the basil. Season with salt and ground black pepper and pour into the pan. Cover and leave to solidify on a medium heat for around 5-7 min.

Flip the frittata using a large, flat lid or a plate and fry on the other side for 3-4 min. Slice and serve either warm or cold.