Are you looking for a light dinner or a Sunday brunch idea? This recipe would perfect for either! I made it tonight and it was super quick and it satisfied my hubby after gardening for four hours today. I paired the frittata with a salad of: baby romaine greens, Parmesan cheese, diced strawberries, blueberries, blackberries and low-fat balsamic vinaigrette. Give it a try!
ARTICHOKE AND RED PEPPER FRITTATA
recipe courtesy of: Jillian Michael’s
Ingredients
- 1 medium pepper(s), red, bell, diced
- 2 teaspoon oil, olive, extra virgin, divided
- 2 clove(s) garlic, minced
- 1/4 teaspoon pepper, red, crushed
- 4 large egg(s)
- 1 1/2 cup(s) artichoke hearts, frozen, thawed and chopped
- 1/4 cup(s) cheese, Parmesan, freshly grated
- 1 teaspoon oregano, dried
- 1/4 teaspoon salt, or to taste
- freshly ground pepper, to taste
Preparation
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.
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