Artichoke Zucchini Frittata

Name: Artichoke Zucchini Frittata
Yield: 8 servings
Ingredients: Canola oil for greasing pan; 1 large zucchini; 6 oz (175 g) reduced-fat cream cheese (Neufchâtel), softened; 8 whole eggs, slightly beaten; 4 egg whites; 2 jars (7.5 oz/212 g each) marinated artichoke hearts, drained and finely chopped; ¼ cup (60 mL) fresh basil, snipped, divided; 2 garlic cloves, pressed; ¼ tsp (1 mL) salt; ¼ tsp (1 mL) coarsely ground black pepper; 1 oz. (30 g) Parmesan cheese (2 tbsp/30 mL grated); Roasted Red Pepper Sauce (optional, see below)

This simple frittata is the perfect brunch dish. It comes together easily and it always impresses.

Ingredients

Canola oil for greasing pan
1 large zucchini
6 oz (175 g) reduced-fat cream cheese (Neufchâtel), softened
8 whole eggs, slightly beaten
4 egg whites
2 jars (7.5 oz/212 g each) marinated artichoke hearts, drained and finely chopped
¼ cup (60 mL) fresh basil, snipped, divided
2 garlic cloves, pressed
¼ tsp (1 mL) salt
¼ tsp (1 mL) coarsely ground black pepper
1 oz. (30 g) Parmesan cheese (2 tbsp/30 mL grated)
Roasted Red Pepper Sauce (optional, see below)

Directions

Preheat the oven to 350°F (180°C).
Brush the Fully Glazed Stone Rectangular Baker with oil. Julienne the zucchini with the Rapid-Prep Mandoline, #3 thickness. Set aside.
Place the cream cheese in a medium mixing bowl and whisk until smooth. Whisk in the eggs, four at a time, until combined. Stir in the zucchini, artichokes, 2 tbsp (30 mL) of the basil, garlic, salt, and pepper.
Pour the egg mixture into the baker. Bake for 30-35 minutes, or until the egg mixture is set in the center.
Remove the baker from the oven. Sprinkle with cheese and the remaining basil. Serve with Roasted Red Pepper Sauce, if you’d like.

Yield:

8 servings

Nutrients per serving:

Calories 190, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 205 mg, Sodium 450 mg, Carbohydrate 6 g, Fiber 2 g, Protein 11 g, Sugars 2 g (Includes 0g Added Sugars)

Cook's Tips:

You can add 1 1/2 tbsp (22 mL) of the Garlic Parmesan Seasoning to the egg mixture for a boost of flavor.

Roasted Red Pepper Sauce:

In a food processor, combine 1 jar (12 oz. or 370 mL) of roasted red bell peppers, (drained), 2 tbsp (30 mL) of water, 1½ tbsp (22 mL) of tomato paste, and 1½ tsp (7 mL) of balsamic vinegar until almost smooth. Heat 1 tsp (5 mL) of olive oil in a saucepan over medium heat until hot. Add 2 tbsp (30 mL) of chopped onion to the pan; cook and stir until softened, about 3 minutes. Transfer the bell pepper mixture to the pan; cook over low heat until hot.