Keto Baked Artichoke-Parsley Cheese Squares Recipe
Cook Time: 35 Minutes
Phase: Phase 1
0 1/2 tsp SALT
0 1/2 tsp OREGANO
2 Tbsp Whole Grain Soy Flour
1 cup, shredded MONTEREY JACK CHEESE
2 tablespoon EXTRA VIRGIN OLIVE OIL
4 large Egg (Whole)
2 tbsp PARSLEY
1 package (9 oz) Artichokes (Globe or French, Unprepared, Frozen)
3 tsp GARLIC
0 1/4 tsp Crushed Red Pepper Flakes
3 medium (4-1/8" long) Scallions or Spring Onions
0 1/4 tsp BLACK PEPPER
- Preheat oven to 325°F.
- In a medium skillet over medium-high heat, heat oil and sauté green onion until softened, about 4 minutes. Add garlic and sauté until aroma is released, about 30 seconds. Add artichokes, oregano and pepper flakes and cook until artichokes are warmed through, about 2 minutes. Allow to cool slightly, about 5 minutes.
- In a large bowl, gently whisk eggs, cheese, soy flour, parsley, salt and pepper until well-combined. Using a wooden spoon, stir in artichoke mixture.
- Pour artichoke batter into an 8 square baking dish and bake 30 minutes, until set and slightly golden on top. Cool slightly before cutting into squares.
Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.