Artichoke & Red Pepper Frittata


2 teaspoons extra-virgin olive oil, divided
1 medium red bell pepper, diced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
4 large eggs
1 14-ounce can artichoke hearts, rinsed and coarsely chopped
1/4 cup freshly grated parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

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