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Artichoke & Prosciutto Frittata

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)83.4581
Energy (kCal)932.9
Carbohydrates (g)12.4505
Total fats (g)58.0819
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425°F | 2. Heat oil in a 10-inch ovenproof, nonstick skillet over medium heat. | 3. Sauté quartered artichoke hearts and prosciutto until prosciutto starts to curl. | 4. Remove artichokes and prosciutto from skillet. | 5. Wipe skillet clean; coat with nonstick spray. | 6. Add crushed red peppers to beaten eggs. | 7. Add eggs to pan; cook until curds form. | 8. Top eggs with artichokes and prosciutto; sprinkle with Parmesan and chopped chives. | 9. Place skillet in oven; bake frittata for 7–8 minutes (the center will not be set). | 10. Remove skillet from the oven; preheat broiler. | 11. Broil frittata until eggs are fully set and top is browned, about 2 minutes. | 12. Remove skillet from broiler. | 13. Run a rubber spatula under the frittata to loosen it. | 14. Slide frittata out onto a cutting board; slice into six wedges. | 15. Garnish each slice with fresh whole chives, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 2 teaspoons - - - -
    artichoke heart 1 cup marinated drained quartered - - - -
    prosciutto 1/2 cup sliced - - - -
    egg 12 beaten 858.0 4.32 75.36 57.06
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    chive 1 tablespoon chopped 0.9 0.1305 0.0981 0.0219
    red pepper flake 1/8 teaspoon crushed - - - -
    chive 0.9 0.1305 0.0981 0.0219

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



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