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Thursday, April 25, 2013

Looks Good!


Ingredients
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 medium red bell pepper, diced
  • 2 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • 4 large eggs
  • 1 14-ounce can artichoke hearts, rinsed and coarsely chopped
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon dried oregano
  • ¼ teaspoon sea salt, or to taste
  • Freshly ground pepper, to taste
Instructions
  1. 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.
  2. Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper and the bell pepper mixture.
  3. Set a rack about 4 inches from the heat source; preheat the broiler.
  4. 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, 1½ to 2½ minutes. Slide the frittata onto a platter and cut into wedges.