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
- 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
Preparation
- 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.
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