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