1 14 oz jar marinated artichoke hearts, drained
1 red bell pepper
6 large eggs
4 large egg whites
1/4 cup fresh basil
1/3 cup Asiago cheese, grated
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper plus extra pepper to taste
2 tablespoons olive oil
Preheat oven to broil.
Coarsely chop artichoke hearts. Wash bell pepper and slice into thin 1/2 inch long pieces.
Whisk together eggs, egg whites, basil, salt and pepper.
Heat up olive oil in ovenproof skillet. Add artichoke and bell pepper and cook 2 minutes over medium heat. Pour egg mixture over vegetables. Cook about 5 minutes until egg begins to set. Lift edges with spatula to let runny eggs fall to bottom of skillet. When frittata is almost set, sprinkle cheese over eggs.
Put skillet in oven. Broil about 4-5 inches from oven top 2-4 minutes, until cheese is melted and starts to turn golden.
Serve with side salad and a crusty bread!