Artichoke Frittata with Roasted Red Pepper Sauce

Prep 10 min


Cook 20 min


Ready in 30 min

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


    Roasted Red Pepper Sauce
  • 1 large red bell pepper (see cook's tip)
  • 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
  • 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)


  1. 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.

  2. 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.)

  3. To make the frittata, preheat the oven to 350°F (180°C).  

  4. 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.  

  5. 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. 

  6. Remove the pan from the oven. Sprinkle with cheese and the remaining basil. Cut into wedges and serve with the sauce.  


  • 2  servings

Nutrients per serving:

Calories 335, Total Fat 23 g, Saturated Fat 10 g, Cholesterol 460 mg, Sodium 570 mg, Carbohydrate 9 g, Fiber 1 g, Sugars 2 g (includes 0 g added sugars), Protein 21 g


Cook's Tips:

A frittata is an Italian omelet that typically has the ingredients mixed with the eggs instead of folded inside. You can serve them hot or at room temperature.

You can use a 12 oz. or 370 mL jar of roasted red peppers (drained) instead of a roasted red pepper, if you’d like.

Make the sauce ahead of time! After blending, put the sauce in an airtight container and refrigerate for up to a week. Then, heat it up on the stovetop or in the microwave before using.

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