Healthy Recipe: Diabetes : Antipasto Frittata

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Ingredients:	Nutritional Information:
100g (3 1/3oz) fettuccine 2 teaspoons olive oil 1 medium onion, thinly sliced 1 cup (150g/5oz) fresh or frozen broad beans, peeled 6 eggs, lightly beaten 1/2 cup (125ml/4fl oz) skim or no-fat milk 2 tablespoons chopped fresh basil 1/3 cup (30g/1oz) grated parmesan cheese 150g (5oz) canned artichoke hearts in brine, drained and quartered 100g (3 1/3oz) semi-dried tomatoes	Serving size: Nutrition Per serve Per 100g Energy 950kj - Calories 225cal Protein 15.5g Fat, Total 9g - Saturated Carbohydrate, Total 20.5g - Sugars Dietary Fibre 5.5g Sodium Potasium GI 35

Method:

1 Cook the fettuccine in a large pan of rapidly boiling water until al dente (cooked, but still with a bite to it). Drain well and set aside.
2 Heat the oil in a 30cm (12in) non-stick fry pan, add the onion and broad beans and cook over medium heat until the onion is golden.
3 Whisk together the eggs, milk, basil and parmesan and pour into the pan. Arrange the fettuccine, artichokes and tomatoes evenly in the pan. Cook over a low-medium heat for about 10 minutes or until the edges of the egg mixture start to set.
4 Transfer to a preheated grill and cook under a medium heat for 5-10 minutes or until the center of the egg mixture is just set.
5 Allow to cool for 5 minutes before sliding the frittata out and cutting into wedges. Serve hot or cold with a mixed green salad. Serves 6.