Ingredients
1 tblsp. extra-virgin olive oil
2 med. onions, thinly sliced
2 garlic cloves, minced
1/4 tsp. salt
1 (9 oz) pkg. frozen baby artichoke hearts, thawed and quartered
1/2 tsp. paprika
1/8 tsp. cayenne
3 large eggs plus 3/4 cu. fat-free egg substitute, lightly beaten.
Preparation
In a medium nonstick skillet, heat oil over medium heat. Add onions, garlic, and salt. Cook, stirring occasionally, 5 minutes, or until onions begin to soften. Cover, reduce heat to medium-low, and cook until onions are very tender, 15 minutes longer. Add artichoke hearts, paprika, and cayenne; cook, uncovered, until artichokes are heated through, about 5 minutes. Pour eggs over vegetables, cover, and cook over low heat until set, about 20 minutes. Uncover the pan and place a large plate over the skillet. Carefully invert the pan and release tortilla onto the plate. Slide interted tortilla back into the skillet and continue cooking until bottom is golden brown, 5 to 7 minutes. Transfer to a serving plate and cut into quarters. Serve warm.
