Artichoke Frittata

1. 1

   Preheat oven to 350˚F. Place cream cheese, garlic and black pepper in small batter bowl; whisk until smooth.

2. 2

   Whisk in eggs one at a time.

3. 3

   Stir in artichokes and 1 tablespoon of the basil.

4. 4

   Heat (8-inch) saute pan over medium heat until hot.

5. 5

   Lightly spray with vegetable oil.

6. 6

   Add egg mixture; cook 2 minutes, stirring occasionally.

7. 7

   Place pan in oven; bake 12-14 minutes until egg mixture is set in center.

8. 8

   Remove from oven; sprinkle with cheese and remaining 1 tablespoon basil.

9. 9

   Using small nylon turner, cut frittata into wedges.

10. 10

    Serve with roasted red pepper sauce, if desired.

11. 11

    Roasted Red Pepper Sauce: Heat 1 tablespoon olive oil in (1.5-qt) saucepan over medium heat until hot.

12. 12

    Add 2 tablespoons chopped onion; cook and stir until softened, about 3 minutes.

13. 13

    Add 1 large roasted red bell pepper, chopped, 1 1/2 tablespoons tomato paste, 1 1/2 teaspoons balsamic vinegar and 2 tablespoons water.

14. 14

    Transfer mixture to blender container or food processor.

15. 15

    Cover; blend until smooth.

16. 16

    Return sauce to saucepan; heat over low heat until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.