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1
Preheat oven to 425u00b0F
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2
Heat oil in a 10-inch ovenproof, nonstick skillet over medium heat.
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3
Saute quartered artichoke hearts and prosciutto until prosciutto starts to curl.
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4
Remove artichokes and prosciutto from skillet.
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5
Wipe skillet clean; coat with nonstick spray.
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6
Add crushed red peppers to beaten eggs.
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7
Add eggs to pan; cook until curds form.
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8
Top eggs with artichokes and prosciutto; sprinkle with Parmesan and chopped chives.
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9
Place skillet in oven; bake frittata for 7-8 minutes (the center will not be set).
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10
Remove skillet from the oven; preheat broiler.
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11
Broil frittata until eggs are fully set and top is browned, about 2 minutes.
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12
Remove skillet from broiler.
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13
Run a rubber spatula under the frittata to loosen it.
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14
Slide frittata out onto a cutting board; slice into six wedges.
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15
Garnish each slice with fresh whole chives, if desired.
