\u00c2\u00a0<\/p>\n
2 tsp. extra-virgin olive oil, divided \u00c2\u00a0<\/span><\/p>\n Heat 1 tsp. 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.\u00c2\u00a0 <\/span>Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper, and the bell pepper mixture. Having set a rack about 4 inches from the heat source, preheat the broiler. \u00c2\u00a0<\/span>Brush the pan with the remaining 1 tsp. 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. Yield: 2 servings<\/span><\/p>\n Calories: 305<\/span><\/p>\n Fat: 18g<\/span><\/p>\n Fiber: 6g<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 tsp. extra-virgin olive oil, divided 1 medium red bell pepper, diced 2 cloves garlic, minced 1\/4 tsp. crushed red pepper 4 large eggs 1 14-oz. can artichoke hearts packed in water, rinsed and coarsely chopped 1\/4 C. freshly grated Parmesan cheese 1 tsp. dried oregano 1\/4 tsp. salt, or to taste freshly ground pepper to taste \u00c2\u00a0 Heat 1 tsp. oil in a 10-inch nonstick skillet over medium heat. Add bell pepper and cook until tender, about 2…<\/p>\n
\n1 medium red bell pepper, diced
\n2 cloves garlic, minced
\n1\/4 tsp. crushed red pepper
\n4 large eggs
\n1 14-oz. can artichoke hearts packed in water, rinsed and coarsely chopped
\n1\/4 C. freshly grated Parmesan cheese
\n1 tsp. dried oregano
\n1\/4 tsp. salt, or to taste
\nfreshly ground pepper to taste <\/span><\/p>\n
<\/span><\/p>\n