Mom’s Artichoke and Red Pepper Frittata
By Nicole Stammers
My mom, a lifelong vegetarian, serves this dish at the end of the night during our annual Christmas parties, at around eleven, when only the tried-and-true partiers are left. It’s always a crowd-pleaser with the lingering guests and fuels us for the rest of the night. It’s rich, packed with protein, and comes together in under 20 minutes. This recipe reminds me of good times with friends and family, which is what makes it so joyful to me.
Ingredients
Instructions
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Step 1
Heat 1 tsp olive oil in a large nonstick pan over medium heat.
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Step 2
Add bell pepper and cook until tender, about 2 minutes.
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Step 3
Add garlic and crushed red pepper and cook, stirring for 30 seconds more.
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Step 4
Transfer to a plate.
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Step 5
Wipe out the skillet and preheat the broiler to medium.
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Step 6
Whisk eggs in a medium bowl and add bell pepper, Artichoke, parmesan, oregano, salt, and pepper.
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Step 7
Heat the remaining tsp of oil in a pan over medium heat.
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Step 8
Pour in egg mixture and distribute veggies evenly.
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Step 9
Cook until bottom is set, about 5-8 minutes.
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Step 10
Place pan under the broiler until frittata is a light golden brown on top, about 2 minutes.
Serving Size 1
Servings 4
- Amount Per Serving
- Calories 239.5kcal
- % Daily Value *
- Total Fat 8.81g14%
- Sodium 652.86mg28%
- Potassium 395.16mg12%
- Protein 13.25g27%
- Vitamin A 334.02 IU
- Vitamin C 58.35 mg
- Iron 2.57 mg
- Phosphorus 239.95 mg
- Zinc 1.61 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
a. May substitute vegan parmesan cheese or omit entirely
