Pick a Friend! My daughter likes this quote so much she bought a Nook cover with it's original verbage. The premise in this title is in realizing that behind what we read is an actual person - and it's good to choose carefully +++what enters our hearts, souls and minds.
Thursday, April 25, 2013
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
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, 1½ to 2½ minutes. Slide the frittata onto a platter and cut into wedges.