Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium heat. Add bell pepper and cook until tender, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Transfer to a plate. Wipe out the pan.
Whisk eggs in a medium bowl. Stir in artichoke hearts, Parmesan, oregano, salt, pepper and the bell pepper mixture.
Set a rack about 4 inches from the heat source; preheat the broiler.
Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1½ to 2½ minutes. Slide the frittata onto a platter and cut into wedges.
Per serving: 336 calories; 17 g fat(5 g sat); 12 g fiber; 27 g carbohydrates; 23 g protein; 210 mcg folate; 381 mg cholesterol; 6 g sugars; 0 g added sugars; 2,611 IU vitamin A; 97 mg vitamin C; 233 mg calcium; 5 mg iron; 864 mg sodium; 876 mg potassium
Nutrition Bonus: Vitamin C (162% daily value), Folate (52% dv), Vitamin A (52% dv), Iron (28% dv), Calcium (23% dv)
Carbohydrate Servings: 2
Exchanges: 3 vegetable, 2½ lean protein, 2 fat