Artichoke & Red Pepper Frittata

Directions

1. 1
   Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium heat.
2. 2
   Add bell pepper and cook until tender, about 2 minutes.
3. 3
   Add garlic and crushed red pepper; cook, stirring, for 30 seconds.
4. 4
   Transfer to a plate. Wipe out the pan.
5. 5
   Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper and the bell pepper mixture.
6. 6
   Set a rack about 4 inches from the heat source; preheat the broiler.
7. 7
   Brush the pan with the remaining 1 teaspoon oil; heat over medium heat.
8. 8
   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.
9. 9
   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.