Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; carbohydrates 27.5g; dietary fiber 11.7g; sugars 6.2g; fat 17.2g; saturated fat 5.4g; cholesterol 380.6mg; vitamin a iu 2611.1IU; vitamin c 96.9mg; folate 209.8mcg; calcium 233.2mg; iron 4.9mg; magnesium 158.9mg; potassium 875.6mg; sodium 864.4mg; thiamin 0.2mg.
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