Recipe - Pancetta And Artichoke Frittata

4 ounce Pancetta; minced
1 teaspoon Olive oil
1 small Onion; minced
2 Cloves garlic; chopped
1 cup Diced artichoke hearts;
water pack
6 small Red potatoes; boiled until
tender
; and quartered
1 tablespoon Chopped basil
10 Eggs slightly; beaten
4 ds Tobasco sauce
Salt and pepper

In a very large nonstick saute pan cook until the pancetta is golden brown.
Add olive oil, onion, and garlic and saute until you can smell the aroma
about 1 minute. Add artichoke hearts and potatoes and saute lightly about 2
minutes. In a medium size bowl place basil, eggs, tobasco, and salt and
pepper and mix well. Add eggs to the vegetable mixture, move the eggs
around with a rubber spatula just until they begin to set. Place in a 350
degree oven and cook 810 minutes or until the eggs are set. Remove from
the oven and invert on to a plate and top with grated parmesan cheese.
Serve hot.

Converted by MC_Buster.

Per serving: 111 Calories (kcal); 2g Total Fat; (19% calories from fat); 7g
Protein; 15g Carbohydrate; 13mg Cholesterol; 515mg Sodium Food Exchanges: 1
Grain(Starch); 1 Lean Meat; One half Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.