Artichoke Frittata


Artichokes are rich in folates, vitamin C, potassium, magnesium and iron. They help protect and detoxify the liver.


  • 1 TBSP Nutrioli®
  • 1 onion (diced)
  • 1 bunch chard (chopped with stems removed)
  • 1 canned red bell pepper (drained and diced)
  • 2 cups sliced mushrooms
  • 1 cup artichoke hearts (drained and diced)
  • 1 tsp oregano
  • Salt and pepper
  • 10 egg whites
  • 2 eggs
  • 1 cup panela cheese (shredded)
  • 3 tsp shredded parmesan cheese
    Valor nutritivo por porción

  • 88 kcal
  • 4g Fats
  • 10g Proteins
  • 5g Carbohydrates


  1. Heat Nutrioli® in a non-stick skillet. Sauté onion, chard and mushrooms for 5 minutes. Add red bell pepper and artichokes. Season with salt, pepper and oregano and let parboil. Remove from heat.
  2. In a bowl, mix egg whites, two eggs and cheeses. Season with salt and pepper and stir well. Add cooked vegetables.
  3. Pour into baking dish greased with non-stick cooking spray or lined with wax paper. Bake at 350 °F until frittata is completely cooked. Can be served hot or at room temperature.



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Plan 21 ask our nutriotionist

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