Mushroom and Artichoke Frittata with Red Pepper Puree

1. 1

   Preheat oven to 400F.

2. 2

   Slice artichoke hearts lengthwise into 1/4-inch slices.

3. 3

   Set aside.

4. 4

   Coat large ovenproof nonstick skillet with cooking spray, and add 1 Tbs.

5. 5

   reserved oil from artichokes.

6. 6

   Heat skillet over medium-high heat.

7. 7

   Add mushrooms, onion, and 1/4 tsp.

8. 8

   salt; saute 5 to 7 minutes, or until mushrooms are browned.

9. 9

   Add artichokes, and cook 1 to 2 minutes, or until heated through.

10. 10

    Whisk together eggs, egg whites, and tarragon, and season with remaining 1/2 tsp.

11. 11

    salt and pepper.

12. 12

    Pour egg mixture into pan, rearranging artichokes and mushrooms, if necessary.

13. 13

    Cook 3 minutes, or until frittata bottom is set.

14. 14

    Transfer skillet to oven, and bake 8 minutes, or until frittata is set in center.

15. 15

    Meanwhile, puree red peppers in food processor until smooth.

16. 16

    Using heat-proof spatula, loosen frittata from skillet.

17. 17

    Slide frittata out onto platter.

18. 18

    Cut into 4 wedges.

19. 19

    Serve each wedge with 1 Tbs.

20. 20

    red pepper puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.