Artichoke & Red Pepper Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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CORE if Fat Free Cheese is used 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 |
14 ounce artichoke hearts, rinsed and coarsely chopped |
1/4 cup freshly grated parmesan cheese |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1 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.
5. Slide the frittata onto a platter and cut into wedges.
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