Egg and Artichoke Pie
Eggs are versatile and convenient! This good-for-you pie tastes great as a leftover, or right out of the oven with a mixed greens salad.
Ingredients
- 2 Eggland's Best eggs
- 1 (10-inch) whole wheat tortilla
- 2 tablespoons trans-fat free tub margarine
- 1 small onion, chopped
- 4 cloves garlic, peeled and minced
- 1 (9-ounce) package of frozen plain artichoke hearts, thawed
- 1/4 cup chopped parsley
- 1/2 teaspoon fresh ground pepper
- 1 cup low-fat milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded cheddar cheese, reduced-fat
Preparation
Preheat oven to 425 degrees F.
Grease a 9-inch pie plate with non-stick cooking spray and press tortilla into the pie plate; set aside.
In a medium skillet, heat margarine over medium heat; add onions and garlic and saute until onions are translucent; remove from heat when cooked.
In a medium bowl, toss the artichokes with parsley and pepper; set aside.
In another medium bowl, whisk eggs, milk, flour, baking powder and salt until well combined.
Sprinkle 1/2 cup of cheese on top of the tortilla; add artichoke mixture.
Slowly pour egg mixture into the pie plate; cover with remaining cheese.
Bake for 20 minutes or until a knife inserted in the center comes out clean.
Cool on a wire rack for 5 minutes before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 228 |
| Fat | 9g (35% calories from fat) |
| Cholesterol | 228mg |
| Sodium | 588mg |
| Carbohydrates | 7g |
| Dietary Fiber | 3g |
| Protein | 31g |
Reviews
Share your experience on how you made this recipe your own.
Share Yours
Did you make this recipe? Share a photo! Did you put your own spin on it? Share the recipe!