Description
I really wanted some artichoke dip, but I’m on a low carb diet. So instead I made artichoke frittatas, and added crab for flavor and protein. It was an experiment, and it turned out so good that I just had to share!
PS: They’re pretty healthy too!
Ingredients
- 1 can (14 Oz. Size) Artichoke Hearts In Water (Not Marinated)
- 1 can (6 Oz) Crab Meat (lump Or Fancy)
- 1 cup (heaping) Low Fat Cottage Cheese
- ½ cups Shredded Parmesan Cheese
- 3 cloves Garlic, Minced
- ½ whole Lemon, Juiced
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 3 whole Eggs
- 1 teaspoon Kosher Salt
- 2 teaspoons Fresh Ground Pepper
Preparation
Preheat the oven to 375 degrees F.
Take a 12 cup cupcake baking tin and grease liberally with non-stick spray or olive oil.
Drain and rinse artichoke hearts, then give them a rough chop (keep some chunks) and put in a mixing bowl.
Add drained crab meat, cottage cheese, Parmesan, minced garlic, lemon juice, Worcestershire sauce, and mustard to the bowl. Mix well to combine.
In a separate bowl, mix three eggs, salt and pepper. Whisk until slightly frothy and well incorporated.
Add egg mixture to artichoke mixture, stirring to combine.
Divide mixture evenly in the cupcake tins, filling each no more than 2/3 full.
Bake on middle rack for 10-15 minutes until tops are set and there is slight browning around the edges. (Be careful not to over cook the egg. Better to pull them out early and let them set – or zap in the microwave a few seconds) than to over cook and have rubbery frittatas.
Serves six if you can limit yourself to 2 per person. I can’t.
