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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Fall 2003


Ingredient Checklist


Instructions Checklist
  • 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 Facts

336 calories; protein 22.9g 46% DV; carbohydrates 27.5g 9% DV; dietary fiber 11.7g 47% DV; sugars 6.2g; fat 17.2g 27% DV; saturated fat 5.4g 27% DV; cholesterol 380.6mg 127% DV; vitamin a iu 2611.1IU 52% DV; vitamin c 96.9mg 162% DV; folate 209.8mcg 52% DV; calcium 233.2mg 23% DV; iron 4.9mg 27% DV; magnesium 158.9mg 57% DV; potassium 875.6mg 25% DV; sodium 864.4mg 35% DV; thiamin 0.2mg 18% DV.

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Rating: 3 stars
I like artichokes but there were too many in here. I would cut that down a lot. Maybe more peppers. It smelled good cooking but the artichokes over powered it. I would make again with one or two artichokes cut up and a lot more peppers. Read More