Method:Sauteing

1. Formula

1. 2 teaspoons extra-virgin olive oil, divided
2. 1 medium red bell pepper, diced
3. 2 cloves garlic, minced
4. 1/4 teaspoon crushed red pepper
5. 4 large eggs
6. 1 (14 ounce) can artichoke hearts, rinsed and coarsely chopped
7. 1/4 cup freshly grated Parmesan cheese
8. 1 teaspoon dried oregano
9. 1/4 teaspoon salt, or to taste
10. Freshly ground pepper

2. Nutrition Information

• Calories: 378 kcal
• Carbohydrates: 28 g
• Dietary Fiber: 8 g
• Fat: 18 g
• Protein: 25 g
• Sugars: 3 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

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.
2. Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper and the bell pepper mixture.
3. Set a rack about 4 inches from the heat source; preheat the broiler.
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.

4. Remark