FRITTATA WITH TOMATOES

A LIVELY CHERRY TOMATO-BASIL TOPPING GIVES THIS FRITTATA A UNIQUE TOUCH OF FRESHNESS. NO BASIL ON HAND? SWAP IN ANOTHER FRESH HERB—ITALIAN PARSLEY, THYME, CHIVES, OREGANO, OR DILL WOULD ALSO BE DELICIOUS.

START TO FINISH 25 minutes

• 8 eggs, lightly beaten
• ½ cup milk
• ½ cup chopped thinly sliced prosciutto
• 2 Tbsp. snipped fresh basil
• ¼ tsp. salt
• ⅛ tsp. black pepper
• 2 Tbsp. olive oil
• 2 cups cherry tomatoes
• ½ to 1 cup chopped thawed, frozen artichoke hearts
• ½ cup chopped red onion
• ¼ cup shredded Parmesan cheese (1 oz.)

1. Preheat broiler. In a bowl whisk together eggs, milk, prosciutto, 1 Tbsp. of the basil, the salt, and pepper.

2. In a large broiler-proof skillet heat oil over medium heat. Add tomatoes; cook 1 minute, stirring once or twice. Transfer to a bowl. Stir in the remaining 1 Tbsp. basil. In the same skillet cook artichoke hearts and red onion 4 minutes, stirring occasionally.

3. Pour egg mixture over artichoke mixture in skillet. Cook over medium heat, without stirring, until mixture begins to set. With a spatula, lift egg mixture so the uncooked portion flows underneath. Continue cooking until egg mixture is almost set (surface will be moist). Sprinkle with cheese.

4. Place skillet under broiler, 4 to 5 inches from the heat. Broil 1 to 2 minutes or just until top is set. Top with the tomato-basil mixture. MAKES 4 SERVINGS.

PER SERVING 443 cal., 21 g fat (6 g sat. fat), 443 mg chol., 563 mg sodium, 4 g carb., 1 g fiber, 19 g pro.