Difficulty

Easy

Servings

Nutritional Information (per serving)

113 calories
9 g total fat
2 g saturated fat
4 g carbohydrates
0.5 g dietary fiber
5 g protein

Time

Total Time: 55 minutes
Preparation Time: 20 minutes
Resting Time: 10 minutes
Cooking Time: 25 minutes

Ingredients

1 slice whole wheat bread, crust removed
1/4 teaspoon dried oregano leaves
1 (6-ounce) jar oilmarinated artichoke hearts, drained, rinsed, and chopped
1/3 cup freshly grated Parmesan cheese (about 1 1/4 ounces)
2 tablespoons chopped fresh flatleaf parsley
1 tablespoon extravirgin olive oil
1/2 small onion, chopped
1 garlic clove, chopped
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
3 large eggs

Directions

1. Preheat oven to 375F. Lightly grease or spray a 6cup nonstick muffin pan.

2. Toast the bread until crisp, let cool, then cut into small pieces and place in a medium bowl; add the oregano, chopped artichoke hearts, Parmesan, and parsley.

3. In a small skillet over medium heat, warm the olive oil. Add the onion, garlic, kosher salt, and red pepper flakes and cook until softened, about 5 minutes. Stir this mixture into the artichoke mixture.

4. Lightly whisk the eggs until frothy, then stir them into the artichoke mixture. Spoon about 1/4 cup of the mixture into each muffin cup. Bake until the bites are puffed, golden brown, and just set in the center, about 1720 minutes.

5. Transfer the artichoke bites to a cooling rack for about 5 minutes before removing them from the pan. Serve warm.