Artichoke Frittata
"Reprinted from Cooking for Two or More by the Pampered Chef Test Kitchens.
"The marinated artichokes in this classic Italian egg dish lend it a delicious, tart flavor.""
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 85.04 g reduced-fat cream cheese, softened (Neufchatel)
- 1 garlic clove, pressed
- 0.61 ml fresh coarse ground black pepper
- 4 eggs
- 170.09 g jar marinated artichoke hearts, drained and finely chopped
- 29.58 ml snipped fresh basil, divided
- 29.58 ml grated fresh parmesan cheese
- roasted red pepper sauce (optional)
directions
- 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.
- 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.
- 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.
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Reviews
-
The frittata by itself is nice but a little bland for my taste. Serving it with the red pepper sauce turned it into a much more interesting and attractive lunch on a hot sunny September day in Andalucia. NB. I used a jar of roasted red peppers for the sauce.
RECIPE SUBMITTED BY
Hello, Everyone!
My husband and I met in college, at Viginia Tech. GO HOKIES!! My major was Nutrition. The science of food is amazing to me. I love to cook and love to eat even more! Currently, I do not work outside our home. We have a baby boy, who is 2 now. I love to see how he decides to eat his food and what he thinks after tasting it.
For fun, I enjoy making new recipies and trying to come up with my own, which I call train wrecks.
My favorite recipes are ones that do not have a long list of ingrdients and the ingredients it calls for are ones that I generally keep in the pantry.
It makes me feel good when my husband tells me the meal I have prepared is a keeper and one to make again. I love him even more when he tells someone else about something that I make. The most feel good thing for me is when my mom asks for the recipe. My mother is the greatest domestic "Chef de Cuisine", or Head of the Kitchen, in my opinion.
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