Mushroom and Artichoke Frittata with Red Pepper Puree

• 1 6.5-oz. jar oil-marinated artichoke hearts, drained, oil reserved
• 8 oz. sliced mushrooms
• 1/2 medium red onion, thinly sliced
• 3/4 tsp. salt, divided
• 6 large eggs
• 3 egg whites
• 1 tsp. dried tarragon
• 1/4 tsp. ground black pepper
• 1 15-oz. jar roasted red peppers, rinsed and drained

1. Preheat oven to 400F.
2. Slice artichoke hearts lengthwise into 1/4-inch slices.
3. Set aside.
4. Coat large ovenproof nonstick skillet with cooking spray, and add 1 Tbs.
5. reserved oil from artichokes.
6. Heat skillet over medium-high heat.
7. Add mushrooms, onion, and 1/4 tsp.
8. salt; saute 5 to 7 minutes, or until mushrooms are browned.
9. Add artichokes, and cook 1 to 2 minutes, or until heated through.
10. Whisk together eggs, egg whites, and tarragon, and season with remaining 1/2 tsp.
11. salt and pepper.
12. Pour egg mixture into pan, rearranging artichokes and mushrooms, if necessary.
13. Cook 3 minutes, or until frittata bottom is set.
14. Transfer skillet to oven, and bake 8 minutes, or until frittata is set in center.
15. Meanwhile, puree red peppers in food processor until smooth.
16. Using heat-proof spatula, loosen frittata from skillet.
17. Slide frittata out onto platter.
18. Cut into 4 wedges.
19. Serve each wedge with 1 Tbs.
20. red pepper puree.

jar oil, mushrooms, red onion, salt, eggs, egg whites, tarragon, ground black pepper, red peppers

Taken from www.vegetariantimes.com/recipe/mushroom-and-artichoke-frittata-with-red-pepper-puree/ (may not work)