- 2
- 35 mins
- 35 mins
Ingredients
- 2 tsp olive oil, divided
- 1 medium red bell pepper, dices
- 2 cloves garlic, minced
- 1/4 tsp crushed red pepper
- 4 large eggs
- 1 14-oz can artichoke hearts, rinsed and coarsely chopped
- 1/4 C parmesan cheese
- 1 tsp dried oregano
- 1/4 tsp salt, or to taste
- Freshly ground pepper, to taste
Preparation
Step 1
For an impromptu supper, nothing beats a frittata, the Italian version of an omelet. This one relies on the convenience of canned artichokes, which are a good, delicious source of fiber.
DIRECTIONS
Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium heat. Add bell pepper and cook until tender, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Transfer to a plate. Wipe out the pan.
Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper and the bell pepper mixture.
Set a rack about 4 inches from the heat source; preheat the broiler.
Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the frittata onto a platter and cut into wedges.