Artichoke Frittata

READY IN: 40mins
Recipe by sexymommalucas

Reprinted from Cooking for Two or More by the Pampered Chef Test Kitchens. "The marinated artichokes in this classic Italian egg dish lend it a delicious, tart flavor."

Top Review by Mr Sparkle

The frittata by itself is nice but a little bland for my taste. Serving it with the red pepper sauce turned it into a much more interesting and attractive lunch on a hot sunny September day in Andalucia. NB. I used a jar of roasted red peppers for the sauce.

Ingredients Nutrition

Directions

  1. Preheat oven to 350˚F. Place cream cheese, garlic and black pepper in small batter bowl; whisk until smooth. Whisk in eggs one at a time. Stir in artichokes and 1 tablespoon of the basil.
  2. Heat (8-inch) sauté pan over medium heat until hot. Lightly spray with vegetable oil. Add egg mixture; cook 2 minutes, stirring occasionally. Place pan in oven; bake 12-14 minutes until egg mixture is set in center. Remove from oven; sprinkle with cheese and remaining 1 tablespoon basil. Using small nylon turner, cut frittata into wedges. Serve with roasted red pepper sauce, if desired.
  3. Roasted Red Pepper Sauce: Heat 1 tablespoon olive oil in (1.5-qt) saucepan over medium heat until hot. Add 2 tablespoons chopped onion; cook and stir until softened, about 3 minutes. Add 1 large roasted red bell pepper, chopped, 1 1/2 tablespoons tomato paste, 1 1/2 teaspoons balsamic vinegar and 2 tablespoons water. Transfer mixture to blender container or food processor. Cover; blend until smooth. Return sauce to saucepan; heat over low heat until hot.

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