Artichoke and Red Pepper Frittata

By lindsay72080

Nutrition Facts
Number of Servings: 2
Amount Per Serving
Calories: 350
Total Fat: 19 g
Saturated Fat: 6 g
Cholesterol: 432 mg
Sodium: 717 mg
Total Carbohydrate: 23 g
Dietary Fiber: 14 g
Protein: 22 g

Ingredients

• 2 teaspoon oil, olive, extra virgin, divided
• 1 medium pepper(s), red, bell, diced
• 1/4 teaspoon pepper, red, crushed
• 2 clove(s) garlic, minced
• 4 large egg(s)
• 1 1/2 cup(s) artichoke hearts, frozen, thawed and chopped
• 1/4 cup(s) cheese, Parmesan, freshly grated
• 1 teaspoon oregano, dried
• 1/4 teaspoon salt, or to taste
• freshly ground pepper, to taste

Preparation

Step 1

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.