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. Source: EatingWell Magazine, Fall 2003

EatingWell Test Kitchen


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; total fat 17.2g 27% DV; saturated fat 5.4g; cholesterol 381mg 127% DV; sodium 864mg 35% DV; potassium 876mg 25% DV; carbohydrates 27.5g 9% DV; fiber 11.7g 47% DV; sugar 6g; protein 22.9g 46% DV; exchange other carbs 2; vitamin a iu 2611IU; vitamin c 97mg; folate 210mcg; calcium 233mg; iron 5mg; magnesium 159mg; thiaminmg.

Reviews (1)

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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