- 1 small onion, chopped
- 1 clove garlic, minced
- 1 cup evaporated skim milk
- 4 egg whites lightly beaten
- 2 eggs yolk lightly beaten
- ½ teaspoon dried oregano
- ⅛ teaspoon hot-pepper sauce
- ⅛ teaspoon ground black pepper
- 2 (6 oz each) marinated artichoke hearts, drained & finely chopped
- 2 tablespoons chopped fresh parsley
- ¼ cup sun-dried tomatoes (reconstituted and sliced)
8×8 inch baking pan
Medium mixing bowl
Small skillet
Whisk
Knife and cutting board
Oven
Preheat oven to 325°F (160°C). Lightly coat an 8×8-inch baking pan with non-stick spray.In a small skillet, cook onion and garlic with a touch of non-stick spray for about 3 minutes, until tender.In a mixing bowl, whisk together evaporated milk, egg whites, eggs, oregano, hot-pepper sauce, and black pepper.Stir in artichokes, cooked onions, and parsley. (Add sun-dried tomatoes if using.)Pour the mixture into the prepared pan and bake for 30 minutes, or until a knife inserted in the center comes out clean.Let cool slightly, then cut into squares and serve warm.
