Artichoke Frittata

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 3 ounces reduced-fat cream cheese, softened (neufchatel)
• 1 garlic clove, pressed
• 1/8 teaspoon fresh coarse ground black pepper
• 4 eggs
• 1 (6 ounce) jar marinated artichoke hearts, drained and finely chopped
• 2 tablespoons snipped fresh basil, divided
• 2 tablespoons grated fresh parmesan cheese
• roasted red pepper sauce (optional)

Recipe

• 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.