artichoke frittata with roasted red pepper sauce

Breakfast

Artichoke Frittata With Roasted Red Pepper Sauce

The marinated artichokes in this classic Italian egg dish give it a delicious, tart flavor.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

roasted red pepper sauce
1 large red bell pepper (see cook's tips)
1 tsp (5 ml) olive oil
2 tbsp (30 ml) chopped onion
1½ tbsp (22 ml) tomato paste
1½ tsp (7 ml) balsamic vinegar
2 tbsp (30 ml) water
frittata
3 oz. (90 g) reduced-fat (neufchâtel) cream cheese, softened
1 garlic clove, pressed
⅛ tsp (0.5 ml) coarsely ground black pepper
4 eggs
1 jar (6 oz.175 g) marinated artichoke hearts, drained and finely chopped
2 tbsp (30 ml) fresh basil, snipped, divided
1 tbsp (15 ml) vegetable oil
1 oz. (30 g) parmesan cheese (2 tbsp/30 ml grated)

Directions

To make the sauce, place the bell pepper directly over the gas flame on high heat or under a broiler. Cook for 8–10 minutes, or until it’s charred on all sides, turning occasionally. Place the pepper in large resealable plastic bag or small paper bag. Seal the bag and let it stand for 10 minutes. Peel off the skin and remove seeds and stem.
Heat the olive oil in a saucepan over medium heat. Add the onion, cook and stir until softened, about 3 minutes. Add the pepper, tomato paste, balsamic vinegar, and water. Transfer the mixture to a food processor. Cover and blend until smooth. Return the sauce to the saucepan and cook over low heat until hot. (See cook’s tips.)
To make the frittata, preheat the oven to 350°F (180°C).
Combine the cream cheese, garlic, and black pepper in a medium mixing bowl and whisk until smooth. Whisk in the eggs, one at a time, until combined. Stir in the artichokes and 1 tbsp (15 mL) of the basil.
Heat the oil in the 8.5" (21-cm) Brilliance Nonstick Fry Pan over medium heat. Add the egg mixture and cook for 2 minutes, stirring occasionally. Place the pan in the oven and bake for 12–14 minutes, or until the egg mixture is set in the center.
Remove the pan from the oven. Sprinkle with cheese and the remaining basil. Cut into wedges and serve with the sauce.