Artichoke, Mushroom, Chicken Fritatta


    2 teaspoons extra-virgin olive oil, divided
    1 cup baby bella musrooms, sliced
    2 cloves garlic, minced
    ¼ teaspoon crushed red pepper
    4 large eggs
    1 14-ounce can artichoke hearts, rinsed and coarsely chopped
    I grilled chicken thigh, skin and bone removed, meat shredded
    ¼ cup freshly grated Parmesan cheese
    1 teaspoon dried oregano
    ¼ teaspoon salt, or to taste
    Freshly ground pepper to taste


Super Quick And Easy Dinner

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