Sb Phase 1 Spanish Arichoke Tortilla

• 1 tblsp. extra-virgin olive oil
• 2 med. onions, thinly sliced
• 2 garlic cloves, minced
• 1/4 tsp. salt
• 1 (9 oz) pkg. frozen baby artichoke hearts, thawed and quartered
• 1/2 tsp. paprika
• 1/8 tsp. cayenne
• 3 large eggs plus 3/4 cu. fat-free egg substitute, lightly beaten.

1. In a medium nonstick skillet, heat oil over medium heat. Add onions, garlic, and salt. Cook, stirring occasionally, 5 minutes, or until onions begin to soften. Cover, reduce heat to medium-low, and cook until onions are very tender, 15 minutes longer.
2. Add artichoke hearts, paprika, and cayenne; cook, uncovered, until artichokes are heated through, about 5 minutes. Pour eggs over vegetables, cover, and cook over low heat until set, about 20 minutes.
3. Uncover the pan and place a large plate over the skillet. Carefully invert the pan and release tortilla onto the plate. Slide interted tortilla back into the skillet and continue cooking until bottom is golden brown, 5 to 7 minutes. Transfer to a serving plate and cut into quarters. Serve warm.

extravirgin olive oil, onions, garlic, salt, paprika, cayenne, eggs

Taken from www.epicurious.com/recipes/member/views/sb-phase-1-spanish-arichoke-tortilla-50031710 (may not work)