- Special Pricing
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
- One 14-ounce can artichoke hearts, rinsed and coarsely chopped
- 1/4 cup freshly grated Parmesan
- 1 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium heat. Add the bell pepper and cook until tender, about 2 minutes. Add the garlic and crushed red pepper; cook, stirring, for 30 seconds. Transfer to a plate. Wipe out the pan.
Whisk the eggs in a medium bowl. Stir in the 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 Publisher. All rights reserved.
nutrition information per serving
305 calories; 18g total fat; 6g total saturated fat; 432mg cholesterol; 734mg sodium; 18g carbohydrates; 8g fiber; 21g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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