Artichoke & Red Pepper Frittata

 

• Makes: 2 servings
• Prep: 35 mins
• Start to Finish: 35 mins
• Carb Grams Per Serving: 18

Ingredients

• 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
  
  

Directions

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

Servings Per Recipe: 2
PER SERVING: 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.