Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Meal Type: Appetizers
Ingredients
1 Slice whole wheat bread, crusts removed
1/4 teaspoon Dried oregano leaves
1 (6-ounce) jar Oil-marinated artichoke hearts, drained, rinsed, and chopped
1/3 cup Freshly grated Parmesan (about 1 1/4 ounce)
2 tablespoons Chopped fresh flat-leaf parsley
1 tablespoon Extra-virgin olive oil
1/2 Small onion, chopped
1 clove Garlic, chopped
1/2 teaspoon Kosher salt
1/4 teaspoon Red pepper flakes
3 Large eggs
Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin.
Preparation
Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley.
Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture.
Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm.
Cook's Notes
Nutrition Information
Calories: 113
;
Total Fat: 9
;
Saturated Fat: 2
;
Carbohydrates: 4
;
Protein: 5
;
Fiber: .5