Artichoke Frittata Recipe

Ingredients for Artichoke Frittata

• Reduced Fat Cream Cheese
• Garlic Clove
• Fresh Coarse Ground Black Pepper
• 4 large eggs
• Marinated Artichoke Hearts
• Fresh Basil
• Fresh Parmesan Cheese
• Red Pepper Sauce

How to Make Artichoke Frittata

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine softened cream cheese, minced garlic, and black pepper. Whisk until smooth.
3. Whisk in eggs one at a time until fully incorporated.
4. Stir in the chopped artichoke hearts and 1 tablespoon of chopped basil.
5. Heat an 8-inch oven-safe skillet over medium heat. Lightly spray with cooking spray.
6. Pour the egg mixture into the hot skillet.
7. Cook for 2 minutes, stirring occasionally, until the edges begin to set.
8. Transfer the skillet to the preheated oven.
9. Bake for 12-14 minutes, or until the egg mixture is set in the center.
10. Remove from oven and sprinkle with Parmesan cheese and the remaining 1 tablespoon of basil.
11. Let cool slightly before cutting into wedges using a spatula.
12. Serve immediately. (Optional: Serve with roasted red pepper sauce)
13. **Roasted Red Pepper Sauce:**
14. Heat olive oil in a small saucepan over medium heat.
15. Add chopped onion and cook until softened, about 3 minutes.
16. Stir in the roasted red pepper, tomato paste, balsamic vinegar, and water.
17. Transfer the mixture to a blender or food processor and blend until smooth.
18. Return the sauce to the saucepan and heat over low heat until warmed through.