WW Points: 2
1 slice whole wheat bread, light — crusts removed
1/4 teaspoon oregano — dried leaves
6 ounces artichoke heart — drained, rinsed, and chopped
1/3 cup parmesan cheese — freshly grated
2 tablespoons flat leaf parsley — chopped
1 tablespoon extra virgin olive oil
1/2 small onion — chopped
1 clove garlic — chopped
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
3 large eggs
Preheat the oven to 375 degrees F.
Lightly butter or spray a 6-cup nonstick muffin tin.
Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley.
Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture.
Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm.
Per Serving: 104 Calories; 6g Fat (52.5% calories from fat); 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 109mg Cholesterol; 302mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.