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.
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.
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