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Artichoke & Red Pepper Frittata

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  2 servings
For an impromptu supper, nothing beats a frittata, the Italian version of an omelet. This one relies on the convenience of canned artichokes, which are a good, delicious source of fiber.
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
Artichoke & Red Pepper Frittata Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Tender Hearts: Artichokes
Nutrition Facts per Serving
Yield:   2 servings
Calories: 305
Fat. Total: 18g
Protein: 21g
Carbohydrates, Total: 18g
Fat, Saturated: 6g
Fiber: 8g
Cholesterol: 432mg
Sodium: 734mg
% Cal. from Fat: 53%
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