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Artichoke & Red Pepper Frittata

http://www.eatingwell.com/recipes/artichoke_red_pepper_frittata.html

From EatingWell:  Fall 2003, March 1998, September/October 1994, The Essential EatingWell Cookbook (2004)

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 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  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

Per serving : 305 Calories; 18 g Fat; 6 g Sat; 8 g Mono; 432 mg Cholesterol; 18 g Carbohydrates; 21 g Protein; 8 g Fiber; 734 mg Sodium; 639 mg Potassium

Exchanges: 3 vegetable , 2 1/2 lean protein, 2 fat