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.
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.
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.