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Baked Artichoke Frittata

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)87.518
Energy (kCal)1092.6454
Carbohydrates (g)20.5254
Total fats (g)71.7441
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook artichoke hearts according to package directions and drain well. | 2. Spread artichokes evenly in a well greased, shallow 1 1/2 - 2 quart baking dish. (round or oval is nice). | 3. Beat eggs with half and half, salt, pepper and nutmeg. | 4. Stir in fontina cheese and pour over artichokes. | 5. Bake uncovered in 350 oven for 30 minutes. | 6. Sprinkle evenly with parmesan then return to oven and bake for 5-8 minutes more or until frittata is puffed and lightly browned. | 7. Serve at once. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    artichoke heart 1 package frozen - - - -
    egg 6 429.0 2.16 37.68 28.53
    half 1/2 cup - - - -
    salt 1/4 teaspoon - - - -
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    nutmeg 1/8 teaspoon ground 1.4438 0.1355 0.0161 0.0999
    fontina cheese 1 cup shredded 513.48 2.046 33.792 41.1048
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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