Vegetable Frittata

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Egg white

  Raw, fresh eggs

  6 egg white (separated from yolk) or 240g

• Artichoke Hearts, Quarters

  Canned artichoke hearts, without liquid - Kroger

  7 oz or 198g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Sea Salt

  Fine Crystals - Trader Joe's

  ⅛ tsp or 0.5g

• Pepper

  Spices, black

  1 dash or 0.1g

• Feta cheese

  1 oz or 28g

Directions

1. 1. Heat half the oil in a 10-inch nonstick skillet over medium heat. Add bell pepper and cook until tender, about 2 minutes. Add crushed red pepper; cook, stirring, for 30 seconds. Transfer to a plate. Wipe out the pan.
2. 2. Whisk egg whites in a medium bowl. Stir in artichoke hearts, oregano, salt, pepper and the bell pepper mixture.
3. 3. Set a rack about 4 inches from the heat source; preheat the broiler.
4. 4. Brush the pan with the remaining oil; heat over medium heat. Pour in the egg white 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.
5. 5. Add the feta at the end if the client does not want the feta cooked.