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 c 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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Cooking Directions

Step 1

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.

Step 2

Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper and the bell pepper mixture.

Step 3

Set a rack about 4 inches from the heat source; preheat the broiler.

Step 4

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.