• 10 ounces frozen artichoke hearts
• 6 eggs, beaten
• 1/4 cup milk
• 1/4 cup grated Parmesan cheese
• 3 Tbs. olive oil
• 1 large onion, diced
• 3 Tbs. parsley, chopped

Preheat oven to 300°F. Place artichoke hearts in a steamer basket over boiling water. Cover saucepan and steam 7-8 minutes or until tender. Combine eggs, milk, Parmesan cheese and salt and pepper to taste in a large bowl. Heat oil in a large heavy nonstick skillet over medium heat. Sauté onions about 5 minutes. Stir in artichokes. Sauté about 3 minutes until hot. Transfer artichokes to egg mixture, stir in parsley and combine thoroughly. Pour into a glass pie plate and bake about 15 minutes or until frittata is set. Do not overcook. Cut into wedges to serve.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 276, fat 19.1g, 61% calories from fat, cholesterol 286mg, protein 13.7g, carbohydrates 14.1g, fiber 4.1g, sugar 6.0g, sodium 216mg, diet points 6.8.

Dietary Exchanges: Milk: 0.1, Vegetable: 2.5, Fruit: 0.0, Bread: 0.0, Lean meat: 1.5, Fat: 2.9, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chenin Blanc, Chianti, or Beaujolais.