2 servings

8 Egg Whites
2 Cans of drained Artichoke cut in half, (not the one with vinegar)
1/2 Onion, medium sized
1 T Olive oil

To taste:
Salt
Pepper
Basil
Garlic powder
Onion powder

Spray the bottom of a small corningware with Pam.
Set aside
In a separate nonstick pan, sautee half onion in
one tablespoon of olive oil until they are clear.

Add two cans of drained artichoke cut in half
and continue to stir and sautee.

Add salt, pepper,basil, garlic powder and onion
powder to taste.
Cook until artichokes are heated and flavored.
Beat separately eight egg whites or you
can use egg substitute.

Now pour all ingredients into the corningware
and bake at 350 degrees until eggwhites are cooked.

It makes a quick and easy lunch.
You can always eat fruit with it.
You can also refrigerate it and heat next day, or you
can make a smaller portion.