Artichoke & Red Pepper Frittata
Preparation time: 1 hr and 10 min
2 teaspoons extra-virgin olive oil, divided
1 medium red bell pepper, diced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
4 large eggs
1 14 - ounce can artichoke hearts, rinsed and coarsely chopped
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
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.
2.Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper and the bell pepper mixture.
3.Set a rack about 4 inches from the heat source; preheat the broiler.
4.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.
Nutrition Information: 305 cal., 18 g total fat (6 g sat. fat), 432 mg chol., 734 mg sodium, 18 g carb. (8 g fiber), 21 g pro.