Artichoke and Red Pepper Frittata


When it comes to an impromptu breakfast, nothing beats a frittata, an Italian version of a healthy omelet. This recipe relies on the convenience of artichokes, which are not only delicious but also a great source of fiber.


  • 1 can (14-ounce) artichoke hearts, coarsely chopped
  • 4 large eggs
  • ¼ tsp. crushed red pepper
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 2 tsp. olive oil, divided
  • 1 tsp. oregano, dried
  • ¼ c. freshly grated Parmesan cheese
  • Freshly ground pepper to taste
  • ¼ tsp. salt


  1. In an oven-safe skillet, heat 1 teaspoon oil over medium heat; cook bell pepper for about 2 minutes or until tender. Add garlic and crushed red pepper and cook for about 30 seconds. Transfer the mixture to a clean plate and clean the pan.
  2. In a medium bowl, beat gently beat the eggs. Stir in pepper mixture, pepper, salt, oregano, parmesan, and artichoke hearts.
  3. Position rack 4 inches from heat and preheat the boiler.
  4. Add remaining oil to the skillet and heat over medium heat. Add egg mixture and distribute it evenly by tilting slightly. Lower heat to medium-low and cook the egg mixture for 4 minutes. Transfer the pan to broiler and broil for about 2 ½ minutes or until set. Transfer the frittata to a serving plate and cut into wedges.


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