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Ingredients

• 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

Description

For An Impromptu Supper, Nothing Beats A Frittata, The Italian Version Of An Omelet. This One Relies On The Convenience Of Canned Artichokes, Which Are A Good, Delicious Source Of Fiber.

Eating Well