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.

Makes 2 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 305 calories; 18 g fat (6 g sat, 8 g mono); 432 mg cholesterol; 18 g carbohydrate; 21 g protein; 6 g fiber; 734 mg sodium.

Nutrition bonus: Vitamin C (200% daily value), Folate (35% dv), Calcium (23% dv).

Excellent, easy to make, fast, and delicious.

Emily

Easy and fast - great for a weeknight meal - my husband and I both liked it.

Laura