Ingredientes para Artichoke Frittata
- 4 ounces Reduced Fat Cream Cheese, softened
- 2 cloves Garlic, minced
- 1/4 teaspoon Fresh Coarse Ground Black Pepper, freshly ground
- 4 large Eggs
- 1 (14 ounce) can Marinated Artichoke Hearts, drained and chopped
- 2 tablespoons Fresh Basil, chopped
- 1/4 cup Fresh Parmesan Cheese, freshly grated
- Roasted Red Pepper Sauce (optional, made from components below)
- 1 teaspoon Olive Oil
- 1/2 small Onion, chopped
- 1 (7 ounce) jar Roasted Red Pepper, drained
- 1 tablespoon Tomato Paste
- 1 teaspoon Balsamic Vinegar
- 2 tablespoons Water
- Cooking Spray, for skillet
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Cómo preparar Artichoke Frittata
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine softened cream cheese, minced garlic, and black pepper. Whisk until smooth.
- Whisk in eggs one at a time until fully incorporated.
- Stir in the chopped artichoke hearts and 1 tablespoon of chopped basil.
- Heat an 8-inch oven-safe skillet over medium heat. Lightly spray with cooking spray.
- Pour the egg mixture into the hot skillet.
- Cook for 2 minutes, stirring occasionally, until the edges begin to set.
- Transfer the skillet to the preheated oven.
- Bake for 12-14 minutes, or until the egg mixture is set in the center.
- Remove from oven and sprinkle with Parmesan cheese and the remaining 1 tablespoon of basil.
- Let cool slightly before cutting into wedges using a spatula.
- Serve immediately. (Optional: Serve with roasted red pepper sauce)
- **Roasted Red Pepper Sauce:**
- Heat olive oil in a small saucepan over medium heat.
- Add chopped onion and cook until softened, about 3 minutes.
- Stir in the roasted red pepper, tomato paste, balsamic vinegar, and water.
- Transfer the mixture to a blender or food processor and blend until smooth.
- Return the sauce to the saucepan and heat over low heat until warmed through.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
15g
Fat
40g
Carbs
5g
